Ingredients

1 kg tomatoes of choice (or 2.2 lbs)

2 onions

2 sweet peppers

1 whole garlic bulb

Fresh herbs (such as thyme, rosemary, or oregano)

Italian seasoning

Olive oil

Salt and pepper to taste

A handful of fresh basil

240 ml vegetable broth ((1 cup))

120 ml oat cream ((1/2 cup))

Extra olive oil (oat cream, and fresh basil for garnish)
Directions
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.