Ingredients
1 kg tomatoes of choice
3 red bell peppers (about 450 g)
2 onions
2 heads of garlic
45 ml extra virgin olive oil (divided into 3 tablespoons)
1 tsp Italian seasoning
1 pinch cayenne pepper (optional)
Fine salt and freshly ground black pepper (to taste)
480 - 720 ml vegetable broth
240 ml oat cream or full fat coconut cream
Extra olive oil and sourdough bread for garnish
Directions
Step 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 30 ml (2 tablespoons) of olive oil, sprinkle with Italian seasoning, cayenne pepper (if using), salt, and pepper.
Step 2
Roast the garlic: Cut off the top of the garlic heads, place them on the baking sheet with the vegetables.
Step 3
Roast the vegetables: Roast the vegetables and garlic in the oven for 40-50 minutes, until they are tender and slightly charred. Check halfway and give them a stir if needed. The garlic should be soft when you squeeze it.
Step 4
Blend the soup: Once roasted, carefully transfer the vegetables to a blender. Squeeze out the roasted garlic cloves from their skins into the blender. Add 480-720 ml (2-3 cups) of vegetable broth. Blend until smooth.
Step 5
Simmer the soup: Pour the blended mixture into a pot over medium heat. Stir in 240 ml (1 cup) of oat cream or coconut cream and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed.
Step 6
Serve and garnish: Ladle the soup into bowls. Garnish with a drizzle of extra cream, olive oil, and serve with slices of toasted sourdough bread.
