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Sherry's Fall Roasted-Vegetable Soup
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Sherry's Fall Roasted-Vegetable Soup

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 lg carrots, peeled and cut into 1-1/2-inch pieces
2 lg turnips, peeled and quartered
1 lg sweet potato, peeled and cut into 1-1/2-inch pieces
1 small onion, peeled and cut into 6 wedges
5 garlic cloves, unpeeled
1 Tbsp canola oil
1 container (32 oz.) fat-free chicken broth
1-1/2 cups water
2 cups 1% milk
1/2 tsp each salt and pepper
8 Tbsp Breakstone's Fat-Free Sour Cream
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Let's Make It
1
Preheat oven to 500°F. Toss first 6 ingredients together. Place in roasting pan. Bake for 45 min or until browned, stir occasionally.
2
Squeeze garlic cloves to extract pulp. Place pulp, veggies, broth and water in lg Dutch oven, over med heat. Bring to boil, reduce heat, simmer, uncovered for 10 min.
3
Place 1/3 of veggie mix in a blender; process until smooth. Repeat with remaining mix. Return to pan; add milk, salt and pepper. Cook over med heat until heated through. Ladle into decorative bowls, top with dollops of sour cream.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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