Roasted Parsnip Soup

1. 1

   Heat oven to 400 degrees F.

2. 2

   Toss parsnips and onions with dressing.

3. 3

   Spread into single layer on baking sheet.

4. 4

   Bake 30 to 35 min.

5. 5

   or until vegetables are tender.

6. 6

   Place vegetables in blender.

7. 7

   Add broth and water; blend until smooth.

8. 8

   Pour into large saucepan.

9. 9

   Add VELVEETA; cook on medium heat 10 to 15 min.

10. 10

    or until VELVEETA is melted and soup is heated through, stirring frequently.

* Per serving · 4 servings · Values may vary.

No additional tips available.