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Roasted Tomato & Pepper Soup with Pesto Cream Cheese
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Roasted Tomato & Pepper Soup with Pesto Cream Cheese

50 Minutes
10 Min Prep
50 Min Cook
Studded with bacon and topped with pesto cream cheese, this roasted tomato-pepper soup looks like you spent the entire day making it. Nope. Not even close.
What You Need
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10 servings
Original recipe yields 10 servings
4 lb. tomatoes
4 large red pepper s, chopped and de-seeded
4 large yellow pepper s, chopped and de-seeded
4 large green pepper s, chopped and de-seeded
3 medium jalapeño pepper s, chopped and de-seeded
2 large sweet yellow onion s, sliced
1 head garlic, peeled and roughly chopped
1 pkg. (1 lb.) bacon
1 cup fresh basil leaves
sea salt and pepper to taste
4 Tbsp. olive oil
1/4 cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread (for garnish)
4 oz. (1/2 of 8-oz. pkg. PHILADELPHIA Cream Cheese, cubed (for garnish)
1 cup croutons (for garnish)
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Let's Make It
1
Preheat oven to 450ºF.
2
Core and cut tomatoes in half and place in a large oven roasting pan. Add chopped peppers, sliced onions, chopped garlic and uncooked bacon.
3
Add 1 cup 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.
4
Pour the olive oil over the items in the roasting pan and toss lightly.
5
Place 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.
6
Blend 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.
7
Once everything is blended and in the pot, add 1/4 cup butter and the 8 oz. of 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.
8
For the pesto cream sauce garnish, pick up a jar of pesto at the local grocer. Mix 1/4 cup pesto with 4 oz. of cream cheese.
9
When serving the soup, garnish with croutons and a dollop of the pesto cream cheese topping. Serve immediately and enjoy!
Kitchen Tips
Recipe Submitted by Real Women of PHILADELPHIA Contestant
Ann Miller-Tobin
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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