Vegan tomato soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220C. Cut tomatoes into quarters and cut onion and bell pepper into wedges or cubes.

Step 2

Place tomatoes, onion and peeled whole garlic cloves in a large pan and cover with oil. Sprinkle with oregano and salt and pepper.

Step 3

Bake for 25 minutes. If needed, broil for an additional 3 minutes so the vegetables become slightly charred at the edges.

Step 4

Bring the broth to a simmer and add the vegetables (plus the juice) along with beans and fresh parsley and basil. Let simmer for 5-10 mins.

Step 5

Lower heat and blend the soup until it is smooth. Add vegan cream. Add salt and pepper to taste.