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Lancewood Creamy Roasted Tomato & Red Pepper Soup
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Lancewood Creamy Roasted Tomato & Red Pepper Soup

Ingredients

4 tomato(es) , quartered
1 red pepper , sliced
1 small onion , sliced
2 garlic clove(s) , sliced
45 ml oil
15 ml rosemary , fresh or dried
salt & freshly ground black pepper  to taste
125 ml LANCEWOOD® Sour Cream
5 ml dried chilli

 

To serve:

croutons
fresh rosemary

Method

Preheat the oven to 200°C.

Place the tomatoes, red pepper, onion and garlic on a roasting tray.

Sprinkle with oil, rosemary and seasoning and roast for 20 – 25 minutes.

Place the roasted vegetables in a blender and add the sour cream and chilli. Blend until smooth and creamy.

Serve in soup bowls with croutons and garnish with rosemary.

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