1Heat 3 tablespoons of olive oil in a large pot over medium-low heat.
2Cut an "X" on the bottom of the tomatoes, place them cut-side down in the pot with garlic cloves, season with salt, cover and cook for 20-30 minutes until soft.
3Remove from heat, peel off tomato skins and discard. Add tomato paste and vegetable stock, then blend until smooth.
4Stir in oat cream and Italian seasoning, adjust salt to taste.
5Add tortellini and sun-dried tomatoes, simmer for 5-7 minutes until tortellini is tender.
6Stir in baby spinach and let it wilt. Add fresh basil (optional).
7Ladle into bowls and garnish with vegan Parmesan and basil. Drizzle with olive oil
Ingredients
5 medium-sized tomatoes
5 garlic cloves
2 tbsp tomato paste
1 quart vegetable stock
1 cup oat cream (or any vegan cream)
7 oz tortellini (vegan)
1 handful sun-dried tomatoes, chopped
1 cup baby spinach
1 tsp Italian seasoning
1 to taste Salt
3 tbsp olive oil
1 for garnish Vegan Parmesan
1 optional Fresh basil
Equipment
Large PotHand blenderKnifeCutting boardLadle
Tips
Use gluten-free tortellini if needed.
Other greens like kale, Swiss chard, or arugula can be used.
Coconut cream, cashew cream, or other vegan creams can substitute oat cream. Note that coconut cream may add a coconut flavor.
Cook tortellini separately if freezing the soup to avoid over-softening the pasta.
Soup can be stored in the fridge for up to 3 days and reheated on the stovetop. Add vegetable stock or oat cream if it has thickened too much
