Roasted Tomato And Oats Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• STEP 3.Roast the tomatoes in the oven for about 30 minutes, or until they are soft and slightly charred.
• STEP 4.In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until they are soft and fragrant.
• STEP 5.Add the roasted tomatoes, vegetable broth, and oats to the pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes.
• STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 7.Season with salt, pepper, and any additional herbs or spices of your choice.
• STEP 8.Serve the soup hot, garnished with fresh herbs and a drizzle of olive oil.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can add other vegetables like carrots or bell peppers for added flavor and nutrition.
• For a creamier texture, you can add a splash of coconut milk or cream.
• If you prefer a chunkier soup, you can skip the blending step and leave some tomato pieces intact.

Storage and Serving

• This soup can be served as a starter or as a main course with a side of crusty bread or a salad.
• To reheat the soup, simply heat it on the stovetop over medium heat until warmed through.
• You can freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.