Name: Roasted Tomato and Red Bell Pepper Soup with Creamy Oat or Coconut Finish
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 kg ripe tomatoes (approx. 2.2 pounds), halved; 3 red bell peppers (approx. 450g / 1 pound), seeded and quartered; 2 onions, chopped or halved; 2 garlic bulbs, tops sliced off; 3 tbsp extra virgin olive oil (divided); 1 tsp Italian seasoning; A pinch of red chili flakes (optional); Fine salt and freshly ground black pepper, to taste; 2–3 cups (480–720 ml) vegetable broth; 1 cup (240 ml) oat cream or full-fat coconut cream; Extra olive oil and toasted sourdough for garnish

Directions

1. Prepare the Vegetables

Preheat your oven to 200°C (400°F). Place the tomatoes, red bell peppers, and onions on a baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle with Italian seasoning, red chili flakes (if using), salt, and pepper.

2. Roast the Garlic

Slice the tops off the garlic bulbs and place them on the baking sheet with the vegetables.

3. Roast the Vegetables

Roast everything in the oven for 40–50 minutes, until the vegetables are tender and slightly charred. Check halfway through and stir if necessary. The garlic should be soft when squeezed.

4. Blend the Soup

Carefully transfer the roasted vegetables to a blender. Squeeze the roasted garlic cloves from their skins into the blender. Add 2–3 cups of vegetable broth. Blend until smooth and creamy.

5. Heat the Soup

Pour the blended mixture into a pot and heat over medium flame. Stir in the oat cream or coconut cream. Let it simmer gently. Taste and adjust seasoning with salt and pepper if needed.