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Main dishes

Roasted Vegetable Soup

Roasted Vegetable Soup recipe
photo by:kraft
Hot, delicious and way easier than it looks. Roasting the pepper and root veggies adds flavor while the beans are a sensible add-in for your smart eating plan.
time
prep:
20 min
total:
1 hr 25 min
servings
total:
4 servings, 1-1/4 cups each
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What You Need

1
large  parsnip, peeled, thinly sliced
2
large  carrots, peeled, thinly sliced
1
large  red pepper, cut into 1/2-inch chunks
1
large  sweet potato, peeled, cut into 1/2-inch chunks
1/4
cup  KRAFT Lite House Italian Dressing
2-1/2
cups  fat-free reduced-sodium chicken broth, divided
1
can  (15 oz.) cannellini beans, rinsed
1/2
tsp.  freshly ground black pepper
1
cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4
cup  chopped fresh basil

Make It

HEAT oven to 375ºF.

SPREAD vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until tender, stirring after 20 min.

ADD 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.

SERVE topped with cheese and basil.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Substitute Italian parsley for the basil.
Food Facts
A cream-colored root vegetable in the carrot family, parsnips have a delicate, slightly sweet, nutty flavor.
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