Cream of tomato, roasted red pepper, and cream cheese soup
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red tomatoes, halved
red bell pepper, seeded and halved
Water or chicken broth (optional)
Salt and pepper, to taste
Toppings, to taste
6 to 8
burger buns, toasted
Preheat oven to 425°F (220°C). Spread the vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes. Let cool, then peel the pepper.
In a blender, puree the tomatoes, bell pepper, onions, and cream cheese until smooth. Transfer to a saucepan. Adjust the seasoning. If the texture is too thick, add a drizzle of water or chicken broth, as needed. Stir.
Divide among bowls. Top with a dollop of sour cream, lime zest, and croutons. Serve spread burger buns with cream cheese if desired.