Directions
- 1Arrange cherry tomatoes, yellow tomatoes, red tomatoes, red onions, white onions, and red bell peppers on a baking tray. Season with a pinch of seasoning and drizzle with olive oil.
- 2Roast vegetables until tender.
- 3Add roasted vegetables, basil, and vegetable broth to a blender.
- 4Blend until smooth.
- 5Pour the blended mixture into a pot and heat.
- 6Add oat cream to the soup and stir.
- 7Serve in a bowl and garnish with oat cream and olive oil.
Ingredients
- 20 cherry tomatoes
- 15 yellow tomatoes
- 4 red tomatoes
- 2 red onions
- 2 white onions
- 2 red bell peppers
- 6 cloves garlic
- 1 pinch seasoning
- 4 tbsp olive oil
- 1 handful basil
- 200 ml vegetable broth
- 100 ml oat cream
Equipment
baking trayblenderpotwooden spoonladle
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