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Cream of Tomato and Roasted Red Pepper Soup

  • Prep
    15 min
  • Total
    60 min
  • Servings

Cream of Tomato and Roasted Red Pepper Soup


  • 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) Neilson 35% cream
  • Handful fresh basil leaves


  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.


  • Prep
    45 min
  • Total
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  • Prep
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  • Total
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  • Prep
    15 min
  • Total
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