Vegan Roasted Tomato Red Pepper Soup - so easy to prepare and very versatile. Serve hot or cold as an appetizer or a simple lunch. Super creamy thanks so coconut milk and/ or cashew cream.
Preheat oven to 400F/200C. Place the tomatoes, peppers and onion, cut side up, in a large baking pan or a rimmed baking sheet. Drizzle with olive oil, and sprinkle generously with salt and pepper. Place on the middle rack of the oven, and bake for 40 minutes until roasted and tender, turning the vegetables after 20 minutes. Peel the garlic. and add in 20 minutes into the baking time, so halfway through when you turn the veggies. Allow to cool slightly.
Bring the broth to a boil in a large pan over high heat, then add the vegetables, oregano, paprika, chilli, and vinegar, if using. Let simmer on medium heat for 5 minutes, then stir in the cream and remove from the heat. Puree the soup using an immersion blender until smooth with some texture (if you don’t have one, transfer to a food processor and process until pureed). Season with salt and pepper. Add sugar, if you want. It intensifies the flavor. For a thinner soup, you can add water.