Ingredients
1 kg tomatoes of choice about 2.2 pounds
3 red peppers
2 onions cut into wedges or halves
2 heads of garlic
45 ml olive oil
1 tsp Italian seasoning
1 Pinch cayenne pepper optional
Fine salt and freshly ground black pepper to taste
480-720 ml vegetable stock
240 ml oat cream
Instructions
Preheat your oven to 200°C (400°F).
Place the tomatoes, red peppers, and onions on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with Italian seasoning, cayenne pepper (if using), salt, and pepper.Cut off the top of the garlic heads, place them on the baking sheet with the vegetables.
Roast 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.
Once roasted, carefully transfer the vegetables to a blender. Squeeze out the roasted garlic cloves from their skins into the blender. Add the vegetable stock and blend until smooth.
Pour the blended mixture into a pot over medium heat. Stir in the cream or and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed.
Serve and garnish:Ladle the soup into bowls. Garnish with a drizzle of extra cream, olive oil, and serve