Creamy Roasted Tomato Soup


  • 2 pounds plum tomatoes, cut into 1-¼-inch pieces
  • 1 onion, cut into 1-¼-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; coo...

View full recipe at SpringPad


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