Ingredients
Method
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Toss the tomatoes, onion, and red bell pepper with olive oil and seasonings. Spread them on a parchment-lined baking tray. Wrap the garlic in foil and place it on the tray. Roast for 45 to 50 minutes.
- Remove the dish from the oven and transfer it to a blender. Pour in the stock, add a handful of basil, and blend until smooth.
- Transfer the mixture to a pot, add the oat milk, and stir. Simmer for 5 minutes, then pour into your serving bowl.
- Serve hot with fresh bread or a low-calorie grilled cheese.
Nutrition
Notes
Ingredient Swap: I love using a full can of fire-roasted tomatoes when fresh ones aren't in season, it adds a wonderful smoky depth to the soup.
Storage Tip: This soup keeps beautifully in the fridge for up to four days, and I find the flavors meld and become even richer overnight.
Make-
Ahead Advice: You can roast the vegetables a day in advance and store them in the fridge, then simply blend and simmer the next day for a quick, warm meal.
Common Mistake: Don't skip roasting the garlic in its foil packet.
I learned the hard way that tossing it in with the other veggies can cause it to burn and turn bitter.
Serving Suggestion: A swirl of balsamic glaze or a dollop of light sour cream on top just before serving makes it feel truly restaurant-worthy.
Equipment Note: If you don't have a high-speed blender, an immersion blender works perfectly right in the pot after you've added the stock and vegetables.
Personal Touch: I sometimes add a pinch of red pepper flakes with the seasonings before roasting for a gentle, warming heat that I really enjoy.