Roasted Tomato Soup

Arrange halved tomatoes, carrot whole baby carrots, red onion wedges, and garlic cloves on a baking sheet.

Season the vegetables with salt and dried herbs.

Drizzle olive oil over the seasoned vegetables.

Drizzle balsamic vinegar over the vegetables.

Roast the vegetables in an oven set to 350°F until the tomatoes are charred and softened.

Transfer the roasted tomatoes, garlic, carrots, and red onions to a blender.

Add a squeeze of tomato purée and blend until smooth.

Stir in oat cream, yellow powder, and nutritional yeast, then blend briefly to combine.

Pour the blended soup into serving bowls and garnish with fresh basil leaves.