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1
Preheat oven to 450 degrees F.
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2
Core and cut tomatoes in half and place in a large oven roasting pan.
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3
Add chopped peppers, sliced onions, chopped garlic and uncooked bacon.
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4
Add 1 cup fresh basil leaves to the roasting pan mixture.
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5
Make sure the stems are removed and the leaves have been washed and patted dry.
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6
Salt and pepper all items in the roasting pan and toss.
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7
Pour the olive oil over the items in the roasting pan and toss lightly.
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8
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.
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9
Cool 10 to 15 minutes.
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10
Blend veggies in batches in a blender on the liquefy setting.
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11
Pour the contents into a large stock pot or soup pan and heat over medium heat.
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12
Once everything is blended and in the pot, add 1/4 cup butter and the 8 oz.
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13
of PHILADELPHIA Cream Cheese and stir until melted and incorporated.
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14
Salt and pepper to taste.
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15
Adjust the flavoring at this point according to taste, perhaps adding some Italian seasonings or red pepper flakes.
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16
For the pesto cream sauce garnish, pick up a jar of pesto at the local grocer.
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17
Mix 1/4 cup pesto with 4 oz.
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18
of cream cheese.
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19
When serving the soup, garnish with croutons and a dollop of the pesto cream cheese topping.
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20
Serve immediately and enjoy!
