Even people with no strong feelings about parsnips strongly approve of this creamy Carrot & Parsnip Soup. It's a winner!
What You Need
Original recipe yields 8 servings
6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 onion, chopped
3 carrots, peeled, chopped
3 parsnips, peeled, chopped
3-1/2 cups water
3 cups fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
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Let's Make It
Heat 1/4 cup dressing in large saucepan on medium heat. Add onions; cook 4 to 6 min. or until crisp-tender, stirring frequently. Add carrots and parsnips; cook and stir 8 to 10 min. or until parsnips are lightly browned.
Stir in water and broth; cover. Simmer on medium-low heat 40 to 45 min. or until vegetables are softened, stirring occasionally. Remove from heat. Uncover. Cool 15 min.
Process soup, in batches, in food processor or blender until smooth. Return to saucepan; cook on low heat 5 min. or until heated through, stirring frequently. Add cream cheese spread and remaining dressing; cook and stir 5 min. or until cream cheese is melted and soup is well blended.
How to Store Leftovers
Cool soup. Refrigerate up to 3 days. Reheat just before serving. For longer storage, freeze up to 4 months. Thaw in refrigerator overnight before reheating.
Keeping it Safe
If using a blender to puree the soup, cover the filled blender with lid, then a clean dish towel to prevent any hot soup from leaking from top as mixture is blended.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 cup each.
* 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.