Recipe by 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."
Watch video tips and tricks
red peppers, chopped and de-seeded
yellow peppers, chopped and de-seeded
green peppers, chopped and de-seeded
jalapeno peppers, chopped and de-seeded
sweet yellow onions, sliced
garlic, peeled and roughly chopped
1 (1 pound) package
fresh basil leaves
Sea salt and pepper to taste
1 (8 ounce) package
PHILADELPHIA Cream Cheese, cubed
pesto (for garnish)
PHILADELPHIA Cream Cheese, cubed (for garnish)
croutons (for garnish)
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.
This was good, but I'd definitely suggest cooking the bacon separately, and roasting the peppers in halves so that you can easily peel the skin off for a more intense roasty flavor and better texture.
What a great soup. Delicious
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.
Superb flavor! To make it healthier, I cooked the bacon separately to render some fat off, omitted the butter, and replaced the cream cheese with fat free cottage cheese (sorry Philadelphia). Blended, it was still pretty creamy.
Oh MY the taste was out of this world. I did not blend mine because I like texture and it was GREAT!!
This is fabulous!! Everyone raved about it!!
This was wonderful! I make a roasted red pepper soup from this site that is very similar. Because this focuses on tomatoes rather than the red peppers, it was a simpler recipe to make. I love it and so did my kids. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
RWOP Finalist: Roasted Tomato and Pepper Soup with Pesto Cream Cheese
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 270
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!