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To serve:
Preheat the oven to 200°C.
Place the tomatoes, red pepper, onion and garlic on a roasting tray.
Sprinkle with oil, rosemary and seasoning and roast for 20 – 25 minutes.
Place the roasted vegetables in a blender and add the sour cream and chilli. Blend until smooth and creamy.
Serve in soup bowls with croutons and garnish with rosemary.
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