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Creamy Roasted Vegetable Soup

This creamy soup is the perfect soup for cold days, but can also be served cold on hot summer days. You can easily prepare it in advance and impress your family and friends. I would recommend to serve it with my olive focaccia.

Preparation Time: 10 mins

Cooking Time: 40 mins

Total Time: 50 mins

Servings: 2-4 people



400 g cherry tomatoes

2 red peppers

1 garlic bulb

75 ml vegan cream (optional)





1. Preheat the oven to 220°C.

2. Roughly chop the red peppers, horizontally halve the garlic bulb and detach the tomatoes from the wine. Put all the vegetables into an oven-proof form and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 40-45 minutes.

3. Peel off the skin of the peppers, take the garlic out of the dry skin and put everything into a food processor. Blend until creamy, add the vegan cream and blend again. Add more salt and pepper if necessary. You may need to reheat the soup a little.


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Creamy Roasted Vegetable Soup
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