Main dishes

Roasted Vegetable Soup

(6)

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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-/4 cups each

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What You Need

large parsnip, peeled, thinly sliced

large carrots, peeled, thinly sliced

large red pepper, cut into 1/2-inch chunks

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

can (15 oz.) cannellini beans, rinsed

1/2

tsp. freshly ground black pepper

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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sharpeipup

posted:4/21/2012

Different veggies and the roasted flavor make this dish stand out.

sueh617

posted:1/12/2012

We liked this soup with a few changes, using what was on hand. Quadrupled recipe, added 1/2 butternut squash, cut back a bit on peppers and sweet potatoes, did not use dressing but sprinkled with olive oil, balsamic vinegar, s&p plus Italian herbs then added mini dried cheese ravioli for the last 20 mins of heating through. I will add garlic next time. Very forgiving recipe that you can adjust to your liking. Enjoyed and have leftovers for another smaller meal which was my intent by making a big pot of soup!

shollenback

posted:12/6/2011

Great flavor! Added roasted chicken to make it go further. Did not use cheese or basil, instead added chopped green onion as garnish...great touch.

etestudent

posted:1/10/2011

This recipe took longer to prepare than expected but I must say it was well worth the work and wait. I will make this over and over again. Even my picky husband loved this recipe.

BuchholzLady

posted:1/10/2011

It was a hit, and gone before you knew it! This recipe doesn't make a lot. I would double it for two people. Next time I will add more Sweet Potato and puree it all for a really great texture!

servings

total:
4 servings, 1-/4 cups each

healthy living information

Good source of calcium

Good source of fiber

Low fat

Low calorie

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
2

diet exchange

2 Starch + 1 Vegetable + 1 Meat (L) + 1 Fat

nutrition bonus

Loaded with vegetables, this flavorful low-fat, low-calorie soup is a good source of fiber from the combination of beans and vegetables. And as a bonus, it's rich in vitamin A from the combination of carrots and sweet potato, and a good source of calcium from the cheese.