Roasted Vegetable Soup Recipe

Name: Roasted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Heat oven to 375 degrees F.
2
Spread vegetables onto bottom of 15x10x1-inch pan.
3
Drizzle with dressing; toss to evenly coat vegetables.
4
Bake 40 to 45 min.
5
or until tender, stirring after 20 min.
6
Add 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth.
7
Pour into large saucepan.
8
Add remaining broth, remaining vegetables, beans and black pepper.
9
Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
10
Serve topped with cheese and basil.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions