Cream of Tomato and Roasted Red Pepper Soup
Get step by step directions to make this cream of tomato and roasted red pepper soup recipe from Neilson Dairy.
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Cooking tools:
- Baking sheet
- Oven
- Blender
- Serving bowl
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
- pepper
- 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
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