Cream of Tomato and Roasted Red Pepper Soup
-
- Prep
- 15 min
-
- Total
- 60 min
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- Serving
- 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) Scotsburn 35% cream Handful fresh basil leaves
Directions
- Preheat the oven to 175 oC (350 oF).
- 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.
- Roast the vegetables in the oven for 45-50 minutes, or until they look caramelized. Remove the vegetables from the oven when they are finished.
- 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.
- Serve soup in bowls garnished with a dollop of cream and fresh basil leaves.
Products in this recipe
Cream
In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.
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