Description
A comforting and flavorful Roasted Tomato and Red Pepper Soup featuring oven-roasted vegetables blended into a creamy, smooth base, perfect for a cozy meal. This vegan and gluten-free soup combines the natural sweetness of roasted tomatoes and bell peppers with aromatic garlic and herbs, enriched with creamy oat or coconut cream.
Ingredients
Main Ingredients
- 1 kg tomatoes of choice (about 2.2 pounds)
- 3 red bell peppers (about 450 g / 1 pound, seeded and quartered)
- 2 onions (cut into wedges or halves)
- 2 heads of garlic
- 3 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- 1 pinch cayenne pepper (optional)
- Fine salt and freshly ground black pepper (to taste)
- 2-3 cups vegetable broth (480-720 ml)
- 1 cup oat cream or full-fat coconut cream (240 ml)
For Garnish
- Extra olive oil
- Sourdough bread, sliced and toasted
Instructions
- 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 30 ml (2 tablespoons) of olive oil, then sprinkle with Italian seasoning, cayenne pepper if using, salt, and freshly ground black pepper.
- Roast the garlic: Cut off the top of the garlic heads to expose the cloves, then place them on the baking sheet alongside the other vegetables.
- Roast the vegetables: Roast all the vegetables and garlic in the oven for 40-50 minutes until tender and slightly charred. Check halfway through, stirring if necessary. The garlic should become soft enough to squeeze out of their skins.
- Blend the soup: Carefully transfer the roasted vegetables to a blender. Squeeze the soft roasted garlic cloves out of their skins into the blender. Add 480-720 ml (2-3 cups) of vegetable broth and blend until completely smooth.
- Simmer the soup: Pour the blended mixture into a pot and heat over medium heat. Stir in 240 ml (1 cup) of oat cream or coconut cream. Bring to a gentle simmer and taste for seasoning; adjust with salt and pepper if needed.
- Serve and garnish: Ladle the soup into bowls. Drizzle with extra cream and a little olive oil. Serve with slices of toasted sourdough bread for dipping or alongside.
Notes
- This soup is naturally vegan and gluten-free when served with gluten-free bread.
- Oat cream can be substituted with full-fat coconut cream or any other plant-based cream for richer texture.
- Adjust the cayenne pepper amount to control the heat level.
- For a smoother texture, strain the soup after blending if desired.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
