• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• On a parchment-lined baking sheet, arrange bacon in a single layer.
• Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.**
• Using tongs, transfer bacon to a paper towel-lined plate to cool.

• Meanwhile, cut ciabatta into 1-inch pieces.
• On an unlined baking sheet, toss together ciabatta with 1 tbsp (2 tbsp) oil. Season salt and pepper.
• Toast in the bottom of the oven for 8-10 min, until croutons are golden and crisp.

• While the croutons bake, core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onions, keeping white and green parts separate.
• Peel, then mince or grate garlic.

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then stir until butter melts.
• Add garlic, peppers, corn and green onion whites. Cook for 3 min, stirring occasionally, until peppers start to soften and corn begins to brown slightly. Season with salt and pepper.
• Reduce heat to medium, then sprinkle flour over veggies. Cook for 1 min, stirring often, until veggies are coated.

• Add cream cheese, stock powder and 2 1/4 cups (4 1/2 cups) water. Carefully whisk until cream cheese is well combined. Bring soup up to a simmer. Once simmering, cook for 2-3 min, stirring occasionally, until soup thickens slightly.
• Remove from heat, then stir in pesto. Season with pepper.

• Crumble or cut bacon into bite-sized pieces. (TIP: Use kitchen shears to cut bacon with ease.)
• Divide soup between bowls. Top with bacon and croutons.
• Sprinkle with cheese and green onion greens.

If you've opted for double bacon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of bacon.