Roasted Sweet Potato and Garlic Soup

1. 1

   Toss sweet potatoes, onions and garlic with oil until evenly coated.

2. 2

   Spread onto bottom of parchment paper-lined sheet pan.

3. 3

   Bake in 400 degrees F-standard oven 1 hour or until vegetables are tender, stirring occasionally.

4. 4

   Transfer vegetables to large stockpot.

5. 5

   Stir in broth.

6. 6

   Bring to boil on medium-high heat.

7. 7

   Cool slightly.

8. 8

   Add, in batches with the cream cheese product, to blender; blend until pureed.

9. 9

   Return to stockpot.

10. 10

    Cook on medium heat until heated through, stirring occasionally.

11. 11

    For each serving: Ladle 1 cup soup into bowl; sprinkle with about 1/2 tsp.

12. 12

    chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.