Skip to Content
We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19).
Click here to read our message to our community.
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)
Dairyland whipping cream Handful fresh basil leaves
Preheat the oven to 175˚C (350˚F).
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 done.
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.