Creamy Winter Tomato Soup

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



  • 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.

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