Roasted Tomato And Pepper Soup Philadelphia Cream Cheese Recipe

Ingredients

4 lb. tomatoes

4 large red peppers

4 large yellow peppers

4 large green peppers

3 medium jalapeño peppers

2 large sweet yellow onions

1 head garlic

1 package bacon

1 c. fresh basil leaves

Sea salt

Pepper

4 tbsp. olive oil

1/4 c. butter

1 package Philadelphia Cream Cheese

1/4 c. pesto

4 oz. Philadelphia Cream Cheese

1 c. croutons

Preparation

Step 1Preheat oven to 450 degrees F.Step 2Core and cut tomatoes in half and place in a large oven roasting pan. Add chopped peppers, sliced onions, chopped garlic, and uncooked bacon.Step 3Add fresh basil leaves to the roasting pan mixture. Make sure the stems are removed and the leaves have been washed and patted dry. Salt and pepper all items in the roasting pan and toss.Step 4Pour the olive oil over the items in the roasting pan and toss lightly.Step 5Place the roasting pan full of veggies, bacon, and herbs into an oven on the middle upper rack and bake for approximately 30 minutes until everything is soft and juicy. Cool 10 to 15 minutes.Step 6Blend veggies in batches in a blender on the liquefy setting. Pour the contents into a large stock pot or soup pan and heat over medium heat.Step 7Once everything is blended and in the pot, add butter and 8 ounces PHILADELPHIA Cream Cheese and stir until melted and incorporated. Salt and pepper to taste. Adjust the flavoring at this point according to taste, perhaps adding some Italian seasonings or red pepper flakes.Step 8For the pesto cream sauce garnish, pick up a jar of pesto at the local grocer. Mix pesto with 4 ounces cream cheese.Step 9When serving the soup, garnish with croutons and a dollop of the pesto cream cheese topping. Serve immediately and enjoy!