Ingredients
4 lb. tomatoes
4 large red peppers, chopped and de-seeded
4 large yellow peppers, chopped and de-seeded
4 large green peppers, chopped and de-seeded
3 medium jalapeño peppers, chopped and de-seeded
2 large sweet yellow onions, 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 pesto (for garnish)
4 oz. (1/2 of 8-oz. pkg. PHILADELPHIA Cream Cheese, cubed (for garnish)
1 cup croutons (for garnish)
Description
Roasted Tomato & Pepper Soup With Pesto Cream Cheese Recipe
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