Creamy Roasted Tomato Soup Recipe

Creamy Roasted Tomato Soup Recipe

  • 2 pounds plum tomatoes, cut into 1-1/4-inch pieces
  • 1 onion, cut into 1-1/4-inch pieces
  • 2 tablespoons olive oil
  • 1 cup 25%-less-sodium chicken broth
  • 1 (10 ounce) tub PHILADELPHIA Light Herb and Garlic Cooking Creme
  1. Heat oven to 400 degrees F.
  2. Spread vegetables onto rimmed baking sheet; drizzle with oil. Toss lightly to evenly coat vegetables with oil.
  3. Bake 30 min.; cool 5 min.
  4. Transfer vegetables to large saucepan. Add broth; use hand-held blender to blend until smooth.
  5. Add Cooking Creme; cook on medium heat 3 min. or until heated through, stirring frequently.
Recipe of the Day|