Cream of Roasted Red Pepper with Bocconcini

Our dietitians' favourite

This soup’s rich, roasted flavour is perfectly complemented by the soft creaminess of Canadian Bocconcini and a sweet, balsamic tang.

  • Prep: 20 min
  • Cooking: 1 h 20
Yields 4 - 6 servings
cream of roasted red pepper with bocconcini

Ingredients

  • 1 head of garlic
  • 1 tbsp (15 mL) butter melted
  • 2 onions thickly sliced
  • 4 red, orange or yellow bell peppers seeded and cut into quarters
  • Salt and freshly ground pepper to taste
  • 2 cups (500 mL) tomato juice no salt added
  • 1 1/2 cups (375 mL) of Milk
  • 6 oz (180 g) Canadian Bocconcini 3–4 small balls per serving
  • 1 tbsp (15 mL) balsamic glaze homemade or store-bought
  • 2 tbsp (30 mL) fresh parsley finely chopped

Preparation

Preheat oven to 450 °F (230 °C).

Cut top off and place head of garlic on aluminum foil. Drizzle with some butter and close up foil. Cook in the oven for 35–40 minutes or until golden. Let cool and press to squeeze out cloves from their skins.

In an oven-safe dish, mix onions and peppers with the remaining melted butter. Season with salt and pepper to taste. Cook in the oven for 20 minutes or until vegetables are soft and nicely coloured. Transfer to a skillet. Add roasted garlic, tomato juice and milk. Bring to a boil, cover and simmer 15 minutes at medium-low heat.

Using a food processor, blend until smooth. If needed, gently reheat for 5 minutes in a skillet.

Divide soup among bowls, garnish with Bocconcini, balsamic glaze and parsley.

Tips

This recipe can be easily multiplied and frozen in separate portions if desired.

For a homemade balsamic glaze, try our recipe.

Canadian Cheese alternative: Fresh Mozzarella.

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Nutrition

Nutritional Information

per serving
Energy: 207 Calories
Protein: 10 g
Carbohydrate: 20 g
Fat: 10 g
Fibre: 2.8 g
Sodium: 209 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 151 mg
Vitamin C: 204 %
Folate: 31 %
Vitamin B6: 29 %
Vitamin A: 28 %