Line a baking tray with a baking sheet, toss the chopped tomato chunks, diced onions, minced garlic cloves, thyme leaves, pepper powder and salt with olive oil and place the vegetables over the baking sheet.
Roast them for half an hour, stirring occasionally.
Bring the vegetable broth to boil, add the roasted vegetables and simmer.
Add the rolled oats and cook for a few minutes until the oats get well cooked.
Blend the soup with hand blender.
Garnish the soup with fresh cream and green spring onions and serve hot. Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.