This pantry soup is so quick and so comforting, but tastes like it took you hours. It’s also good cold.

Creamy Winter Tomato Soup

Serves 4 to 6

Ingredients:

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

Method:

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.

Kitchen Notes:

Red peppers can be grilled whole directly on your cooktop gas flame or on a baking sheet under the broiler. Keep turning them until they’re blackened all over, then remove stem and seeds. Seal in a plastic bag. When they’re cool, peel off the charred skin. You can also use store-bought roasted red peppers.