• 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, 1 tbsp (2 tbsp) oil, then turkey and onions. Cook for 4-6 min, breaking up turkey into smaller pieces, until no pink remains.** (TIP: Scrape any browned bits on the bottom of the pan.) 
• Add Cream Sauce Spice Blend and stock powder. Cook for 1 min, stirring often, until fragrant. Season with half the Montreal Spice Blend.

• Add cream cheese 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, pepper and remaining Montreal Spice Blend.
• 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. Season with salt and pepper, then stir to combine.
• Divide soup between bowls. Top with croutons. 

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**  Disregard instructions to drain excess fat.