Units
Scale
Ingredients
- 5–6 plum tomatoes (halved)
- 2 red bell peppers (quartered)
- 1 yellow onion (quartered)
- 6–7 garlic cloves (with skins left on)
- 2 tbsp olive oil
- 1/2 tsp fresh thyme leaves
- salt and black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 3 tbsp vegan basil pesto
- 1 1/2 cups oat milk
- 1/2 cup water
Instructions
- Pre-heat oven to 220°C/428°F
- Roasting: Into a baking tray, add the halved tomatoes, quartered onions, quartered bell peppers, garlic cloves, olive oil, thyme leaves, salt and black pepper. Give everything a good mix together. Pop in the oven and bake for 30 minutes. Once baked, allow the veggies to cool for 10 minutes.
- Blending: Add the cooled roasted veggies, oat milk, vegan basil pesto, dried basil, onion powder, garlic powder, chili flakes. Make sure you scrape all that veggie-infused olive oil from the baking pan into the blender too! Blend together until smooth.
- Final touches: Pour the thick soup into a pot. Add the water into the blender, and give it a swirl to get all that soup goodness. Pour into the pot with the soup. Heat over medium-high heat, and once it starts to boil, simmer for 10-15 minutes. Serve with fresh basil and vegan grilled cheese sandwiches!
Nutrition
- Calories: 221