KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Creamy Roasted Vegetable Soup

photo by:kraft
A variety of vegetables are roasted with garlic and cracked black pepper and then swirled with Dijon mustard in this quick and easy-to-make soup.
time
prep:
30 min
total:
55 min
servings
total:
8 servings

What You Need

1
lb.  mixed red and yellow peppers, cut into 1-inch-thick slices
2
large  tomatoes, quartered
1
 onion, quartered
1
cup  sliced peeled carrots
3/4
cup  zucchini slices (1 inch thick)
1/4
cup  minced garlic
1/4
tsp.  freshly cracked black pepper
1
Tbsp.  olive oil
3-1/2
cups  chicken broth
1/4
cup  GREY POUPON Dijon Mustard

Make It

HEAT oven to 375ºF.

COMBINE vegetables, garlic, black pepper and oil; spread onto bottom of shallow foil-lined pan.

BAKE 25 min. or until vegetables are lightly browned.

TRANSFER vegetables to large saucepan. Add broth; stir. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally. Remove from heat; stir in mustard. Add to blender, in batches; blend until smooth.

Kraft Kitchens Tips

Special Extra
For added flavor, drizzle additional 1 tsp. olive oil over each filled bowl of soup just before serving. Sprinkle with additional black pepper.
K:64662v0:161365
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email