Ingredients
Scale
- 1 kg ripe tomatoes (about 2.2 pounds)
- 3 red bell peppers (about 450 g / 1 pound)
- 2 onions
- 2 heads of garlic
- 3 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2–3 cups vegetable broth
- 1 cup oat cream or full-fat coconut cream
Instructions
- Preheat your oven to 200°C (400°F).
- On a baking sheet, arrange the tomatoes, red bell peppers, and onions. Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
- Cut the tops off the garlic heads and place them on the baking sheet.
- Roast the vegetables for 40-50 minutes until tender and slightly charred.
- Transfer roasted vegetables to a blender; squeeze garlic cloves into the blender as well. Add vegetable broth and blend until smooth.
- Pour the mixture into a pot over medium heat. Stir in oat cream or coconut cream and simmer gently while adjusting seasoning.
- Ladle into bowls, garnish with extra cream or olive oil, and serve with toasted sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg