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Creamy Roasted Tomato Soup

Philadelphia Extra Light Cream for Cooking will fill your house up with the sensual aroma of a hearty soup.


  • 1 kg overripe tomatoes

  • 5 garlic cloves, peeled

  • 1 onion, chopped

  • ¼ cup olive oil

  • Salt and freshly ground black pepper, to taste

  • ¼ cup shredded basil leaves

  • ¼ cup coriander leaves

  • 1 tablespoon balsamic vinegar, or to taste

  • 200ml hot chicken stock

  • 100ml PHILADELPHIA Extra Light Cream for Cooking (a cream alternative


  • 1.

    Preheat oven to 200°C. In a large roasting tray, place tomatoes, cut into similar sizes, garlic and onion and then drizzle with olive oil. Season and then toss together.

  • 2.

    Place in the oven and roast for 15 minutes.

  • 3.

    Remove from the oven, add the herbs, toss together and cook for another 5 minutes.

  • 4.

    Remove from oven and let cool a little. Add the balsamic vinegar, hot chicken stock and PHILLY Extra Light Cream for Cooking.

  • 5.

    Working in batches, blend until smooth and then transfer to a saucepan. Simmer for 5 minutes until well heated. Serve hot

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Posted by Charlie15Report
I have frozen oven roasted grape tomatoes.

Would I still need 32 oz.