Roasted Vegetable Soup Recipe

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Roasted Vegetable Soup

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