Creamy Winter Tomato Soup

Creamy winter tomato soup made with farm fresh tomatoes

This pantry soup is so quick and so comforting, but tastes like it took you hours. It's also good cold.
SERVES 4 TO 6

  • 2 cans (each 28 oz/796 mL) chopped tomatoes

  • 2 roasted sweet red peppers, seeded

  • 1/4 cup (60 mL) vegetable stock

  • 2 tbsp (30 mL) sugar

  • Salt and black pepper to taste

  • 1/4 cup (60 mL) 35% cream

  • 3 tbsp (50 mL) butter, cubed

  • 1 tbsp (15 mL) chopped fresh basil, for garnish

In a food processor, purée tomatoes and red peppers. Pour into a saucepan and add stock, sugar and salt and pepper. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until slightly thickened. Stir in cream. Remove from heat and gradually whisk in butter, a piece at a time. Serve garnished with basil.

 
soups and saladsRennie Chun