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RWOP Finalist: Roasted Tomato and Pepper Soup with Pesto Cream Cheese

RWOP Finalist: Roasted Tomato and Pepper Soup with Pesto Cream Cheese

  • Prep

    10 m
  • Ready In

    50 m
PHILADELPHIA Cream Cheese

PHILADELPHIA Cream Cheese

From Real Women of Philadelphia 2010 Finalist Ann Miller-Tobin: Peppers and tomatoes are roasted for optimal flavor then blended with PHILADELPHIA Cream Cheese to make the ultimate zesty soup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F.
  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!
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Reviews

imaniself
8

imaniself

6/30/2011

I cut the recipe in half and it was enough for 5 people to have 2 bowls! First of all, make sure you use a BIG roasting pan, mine was a little small and really had to smash it all down so it would fit. The only modification I would make would be to add more cream cheese at the end; be sure to soften it so it mixes better. If you like a little spice, double the jalapeno...or just leave the white insides minus the seeds. I dont think it will take away from the overall taste, and wont be too spicy for anyone.

Real Woman
8

Real Woman

4/5/2011

What a great soup. Delicious

cthomasgirl
7

cthomasgirl

6/14/2011

Yummy!! I made this for the hubby last night and he told me that I HAD to make this again. It was so easy to make too. The servings are VERY generous. I made a 1/4 batch and we each had two full bowls (I was stuffed after the 2nd). The Pedro is a wonderful addition. I didn't have any croutons, so I tossed a few extra pine nuts in at then end. Honestly, it didn't really need the crunch. Thank you for this recipe!!! Definitely will make again.