Skip to Content

Cream of Tomato and Roasted Red Pepper Soup

Cream of Tomato and Roasted Red Pepper Soup
  • 60 MIN
  • 4
  • Serving
    4

Cream of Tomato and Roasted Red Pepper Soup

60 min
4

Ingredients

  • 10 ripe, medium-sized tomatoes on the vine
  • 1 small onion, quartered 
  • 4 cloves garlic
  • 2 red peppers, quartered and seeded
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper, to taste
  • Olive oil, in sufficient quantity
  • 250 mL (1 cup) chicken stock
  • 45 mL (3 tbsp) tomato paste
  • 125 mL (½ cup) Nutrilait 35% cream
  • Handful fresh basil leaves

Directions

  1. Preheat the oven to 175 ˚C (350 ˚F).
  2. Lay the tomatoes, onion, garlic, peppers, thyme and rosemary out on a generously oiled baking sheet. Drizzle some more oil over the vegetables. Season with salt and pepper. 
  3. Roast the vegetables in the oven for 45-50 minutes, or until they look caramelized. Remove the vegetables from the oven when they are done.
  4. Place the roasted vegetables and herbs in a blender with the chicken stock. Blend until fully combined. Add the cream and basil, blending once more.
  5. Serve soup in bowls garnished with a dollop of cream and fresh basil leaves.
 
Apple Chips with Cinnamon Caramel Sauce
  • 90 MIN
  • 4

Apple Chips with Cinnamon Caramel Sauce

Curried Carrot Soup with Crunchy Chickpeas
  • 1 HOUR 15 MIN
  • 6 SERVINGS

Curried Carrot Soup with Crunchy Chickpeas

Crustless Bacon and Cheddar Mini-Quiches
  • 30 MIN
  • 12

Crustless Bacon and Cheddar Mini-Quiches

- RECIPES MADE FOR REAL LIFE -