ROASTED ROOT VEGETABLE SOUP

Roasted Root Vegetable Soup image

Enjoy the amazing taste of our Roasted Root Vegetable Soup today. Our Roasted Root Vegetable Soup is easier than it looks and includes yummy beans.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 260, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 15 g

*** Explore more Roasted Root Vegetable Soup Recipes »

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