Roasted Tomato
×
[PR]上記の広告は3ヶ月以上新規記事投稿のないブログに表示されています。新しい記事を書く事で広告が消えます。
Roasted Tomato
From PHILADELPHIA Cream Cheese
This recipe was submitted by Real Women of PHILADELPHIA contestant Ann Miller-Tobin.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
roasted tomato and pepper soup with pesto cream cheese
Serves: 10
Yields: 10 servings
Total Time: 50 min
Prep Time: 10 min
Oven Temp: 450
Ingredients
U.S. Metric Conversion chart
4 pound(s) 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 jalape?o peppers, chopped and de-seeded
2 large sweet yellow onions, sliced
1 head(s) garlic, peeled and roughly chopped
1 package(s) (1-pound) bacon
1 cup(s) fresh basil leaves
Sea salt, to taste
Pepper, to taste
4 tablespoon(s) olive oil
1/4 cup(s) butter
1 package(s) (8-ounce) PHILADELPHIA Cream Cheese, cubed
1/4 cup(s) pesto, for garnish
4 ounce(s) (1/2 8-ounce package) PHILADELPHIA Cream Cheese, cubed, for garnish
1 cup(s) croutons, for garnish
Directions
Preheat oven to 450 degrees F.
Core and cut tomatoes in half Touch Monitor and place in a large oven roasting pan. Add chopped peppers, sliced onions, chopped garlic, and uncooked bacon.
Add 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.
Pour the olive oil over the items Loop in the roasting pan and toss lightly.
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.
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.
Once everything is blended and Day Trip to China in the pot, add butter and 8 ounces 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.
For the pesto cream sauce garnish, pick up a jar of pesto at the local grocer. Mix pesto with 4 ounces cream cheese.
When serving the soup, garnish with croutons and a dollop of the pesto cream cheese topping. Serve immediately and enjoy!
This recipe was submitted by Real Women of PHILADELPHIA contestant Ann Miller-Tobin.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
roasted tomato and pepper soup with pesto cream cheese
Serves: 10
Yields: 10 servings
Total Time: 50 min
Prep Time: 10 min
Oven Temp: 450
Ingredients
U.S. Metric Conversion chart
4 pound(s) 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 jalape?o peppers, chopped and de-seeded
2 large sweet yellow onions, sliced
1 head(s) garlic, peeled and roughly chopped
1 package(s) (1-pound) bacon
1 cup(s) fresh basil leaves
Sea salt, to taste
Pepper, to taste
4 tablespoon(s) olive oil
1/4 cup(s) butter
1 package(s) (8-ounce) PHILADELPHIA Cream Cheese, cubed
1/4 cup(s) pesto, for garnish
4 ounce(s) (1/2 8-ounce package) PHILADELPHIA Cream Cheese, cubed, for garnish
1 cup(s) croutons, for garnish
Directions
Preheat oven to 450 degrees F.
Core and cut tomatoes in half Touch Monitor and place in a large oven roasting pan. Add chopped peppers, sliced onions, chopped garlic, and uncooked bacon.
Add 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.
Pour the olive oil over the items Loop in the roasting pan and toss lightly.
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.
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.
Once everything is blended and Day Trip to China in the pot, add butter and 8 ounces 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.
For the pesto cream sauce garnish, pick up a jar of pesto at the local grocer. Mix pesto with 4 ounces cream cheese.
When serving the soup, garnish with croutons and a dollop of the pesto cream cheese topping. Serve immediately and enjoy!
PR