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Roasted pepper soup with tomato toast

For this soup, Flora's plant-based cream was used.

Ingredients

2Onions
6pointed peppers
1Tomato paste
3Garlic cloves
Thyme
Gnocchi
5Flora plant-based cream 15%
1lVegetable stock

Flammkuchen
vegan white cheese
sieved tomatoes

Preparation

  1. Roast the peppers and onions on the barbecue or in an oven at 220°C.
  2. Clean the onions and peppers (remove the charred skin and seeds).
  3. Sauté the onion, pepper, garlic, and thyme in olive oil.
  4. Add the tomato paste.
  5. Add the stock and plant-based cooking cream and let simmer for about 25 minutes.
  6. Blend and strain the soup and season with a little pepper &

  1. Cut the flammkuchen dough to the desired size.
  2. Spread with the sieved tomatoes and top with slices of cherry tomatoes.
  3. Bake at 190°C and then crumble the vegan cheese over it.