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Roasted Parsnip Soup

average rating

rate/review

prep time

10 min

total time

1 hr 10 min

makes

8 servings, 3/4 cup (175 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 lb. (450 g) parsnips (about 5), peeled, cut into 1-inch pieces

1 sweet onion, cut into 1-inch pieces

3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

4 cups water

1 can (284 mL) 25%-less-sodium chicken broth

225 g (1/2 of 450-g pkg.) Velveeta Process Cheese Product, cut into 1/2-inch cubes

Make It

HEAT oven to 400ºF.

TOSS parsnips and onions with dressing. Spread into single layer on baking sheet. Bake 30 to 35 min. or until vegetables are tender; cool slightly.

PLACE vegetables in blender. Add water and broth; blend until smooth. Pour into large saucepan.

ADD Velveeta; cook on medium heat 10 to 15 min. or until Velveeta is melted and soup is heated through, stirring frequently.