Step 1

For the Roasting the Vegetables:

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Wash and cut the tomatoes into halves. Peel and half the onions. Wash the sweet pepper.

Step 3

Cut the top off the garlic bulb, exposing the cloves.

Step 4

Place the tomatoes, onions, sweet peppers, and garlic bulb on a baking tray.

Step 5

Drizzle generously with olive oil, and sprinkle with fresh herbs, Italian seasoning, salt, and pepper.

Step 6

Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and have a nice colour.

Step 7

For the Making the Soup:

Step 1

Once the vegetables are roasted, let them cool for a few minutes. Squeeze the garlic cloves out of their skins and transfer them to a blender along with the rest of the roasted vegetables.

Step 2

Add a handful of fresh basil and the vegetable broth to the blender.

Step 3

Blend until smooth. If the mixture is too thick, you can add a bit more vegetable broth to reach your desired consistency.

Step 4

Pour the blended mixture into a pot and place it over medium heat.

Step 5

Once the soup is heated through, stir in the oat cream. Season with salt and pepper to taste.

Step 6

Let it simmer for a few minutes for the flavours to meld together.

Step 7

For the Serving:

Step 1

Ladle the soup into bowls.

Step 2

Drizzle with a bit of olive oil and oat cream, and garnish with fresh basil.