Ingredients

• 5 medium-sized tomatoes
• 5 garlic cloves
• 2 tbsp tomato paste
• 1 quart 1 liter vegetable stock
• 1 cup oat cream (or any vegan cream) (240 ml)
• 7 oz tortellini (vegan) (200g )
• 1 handful sun-dried tomatoes (chopped)
• 1 cup baby spinach (30g )
• 1 tsp Italian seasoning
• Salt (to taste)
• 3 tbsp olive oil
• Vegan Parmesan (for garnish)
• Fresh basil (optional)

Directions

• 1. Prepare the Pot: Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
• 2. Prepare the Tomatoes: Cut an "X" on the bottom of the tomatoes, and place them cut-side down in the pot. Add garlic cloves in the middle and season with salt. Cover and cook for 20-30 minutes until the tomatoes soften.
• 3. Make the Soup Base: Remove the pot from heat, peel off tomato skins, and discard. Add tomato paste and vegetable stock, then blend until smooth using a hand blender.
• 4. Add Cream and Seasoning: Stir in the oat cream and Italian seasoning, and adjust salt to taste.
• 5. Cook the Tortellini: Add tortellini and sun-dried tomatoes to the soup. Let it simmer for 5-7 minutes until tortellini are tender.
• 6. Add the Greens: Stir in baby spinach and let it wilt. Optionally, add fresh basil.
• 7. Serve: Ladle the soup into bowls and garnish with vegan Parmesan and basil. Drizzle with extra olive oil for an added touch.

Nutrition