• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Quarter mushrooms.
• Peel, then cut onion into 1/4-inch pieces.
• Core, then cut pepper into 1/2-inch pieces.

• To a parchment-lined baking sheet, add mushrooms, peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
• Roast in the top of the oven for 12-14 min, stirring halfway through, until tender.

• Meanwhile, heat a large pot over medium-high.
• When hot, add beef and onions. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.** Don't crowd the pan; cook in batches, if needed. (TIP: Scrape any browned bits on the bottom of the pan.) Carefully drain and discard excess fat. 
• Add Cream Sauce Spice Blend and flour. Cook for 1 min, stirring often, until fragrant. Season with half the Montreal Spice Blend (use all for 4 servings.)

• Add cream cheese, broth concentrate and 1 3/4 cups (3 1/2 cups) water. Stir to combine, then bring to a boil over high.
• Once boiling, reduce heat to medium-low. Simmer for 4-5 min, stirring occasionally, until soup thickens slightly.
• Remove from heat, then add cream. Stir to combine.

• Meanwhile, cut bun into 1-inch pieces.
• On another parchment-lined baking sheet, toss bun pieces with 1/2 tbsp (1 tbsp) oil, then season with salt and pepper.
• Gather the bun pieces toward the centre of the baking sheet, then sprinkle cheese over top. Toast in the middle of the oven for 5-6 min, until lightly golden.

• Meanwhile, when veggies are done roasting, discard of any liquid on baking sheet and add veggies to the soup.
• Divide soup between bowls. Top with croutons. 

If you've opted for double beef, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of beef. Work in batches, if necessary.