Tomato Feta Soup

• 1 Tbsp. olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 3 cans (14.5 oz. each) fire-roasted diced tomatoes
• 4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese
• 1/3 cup ATHENOS Traditional Crumbled Feta Cheese
• 1/4 tsp. pepper
• fresh basil, for garnish

1. Heat olive oil in a medium saucepan over medium heat.
2. Add onions and garlic, saute for 4-5 minutes.
3. Add tomatoes, simmer gently for 15 minutes.
4. Reduce heat to low, add cheeses and stir until melted.
5. Add salt and pepper.
6. Use an immersion blender to puree soup to desired consistency.
7. Ladle into bowls and serve topped with chopped fresh basil and additional feta cheese crumbles (optional).

olive oil, onion, garlic, tomatoes, philadelphia cream cheese, feta cheese, pepper, fresh basil

Taken from www.kraftrecipes.com/recipes/tomato-feta-soup-171698.aspx (may not work)