Roasted Tomato Soup

Season the Vegetables: Add the tomatoes, onion, and bell pepper to the baking sheet. Sprinkle the Italian seasoning, salt, and black pepper over the vegetables, then drizzle generously with olive oil. Use clean hands or tongs to toss until everything is evenly coated – I like to place all of the tomatoes cut-side up to prevent them from sticking to the tray. Add the foil-wrapped garlic to an open spot on the baking tray.

Roast: Roast on the top rack of the oven for 50 to 60 minutes, until the onions and bell pepper have browned edges. Remove the garlic from the baking sheet and carefully unwrap to let it cool.

Blend: Use tongs to carefully transfer the roasted tomato mixture into a blender with a venting lid. Squeeze the garlic over the blender (the softened cloves should come right out, leaving the outer skin behind). Add in 1 cup (235 ml) of vegetable broth, then blend on high for 45-60 seconds. Continue to add more broth in 1/2 cup (120 ml) increments if the soup is too thick.

Warm: Transfer the soup to a large pot over medium heat, then add in the oat milk and stir to combine. Season with additional salt and pepper to taste, if necessary.

Serve: Divide the soup into serving bowls, then top with fresh basil and a drizzle of olive oil (or as desired). Serve warm; leftovers will keep in the refrigerator for up to 5 days, or can be frozen in a freezer-safe container for up to 2 months.