1 jar (15 oz.) CLASSICO Four Cheese Tomato Cream Pasta Sauce
1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
3 Tbsp. tomato paste
2 tsp. sugar
1/2 cup whipping cream
1/4 tsp. ground white pepper
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Let's Make It
Melt 2 Tbsp. butter in large saucepan on medium heat. Add carrots, onions, celery and garlic; stir. Cook 5 min. or until vegetables are lightly browned, stirring frequently. Add flour; mix well. Cook and stir 1 min.
Add broth, pasta sauce, tomatoes, tomato paste and sugar; mix well. Bring just to boil on medium heat, stirring frequently; simmer, partially covered, on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
Blend half the soup in blender until smooth; return to saucepan. Stir in whipping cream; cook 5 min. or until heated through, stirring occasionally. Remove from heat.
Add pepper and remaining butter; stir until butter is completely melted and mixture is well blended.
Pair this creamy soup with a whole wheat roll and side mixed green salad.
Prepare using fat-free reduced-sodium chicken broth or no-salt-added vegetable stock.
Serve topped with KRAFT Grated Parmesan Cheese and garlic croutons.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.