Roasted parsnips and onions are blended with chicken broth and melted VELVEETA cheese in this simple yet delicious soup.
What You Need
Original recipe yields 8 servings
1 lb. parsnips (about 5), peeled, cut into 1-inch pieces
1 sweet onion, cut into 1-inch pieces
3 Tbsp. KRAFT Tuscan House Italian Dressing
1 can (14 oz.) fat-free reduced-sodium chicken broth
4 cups water
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
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Let's 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.
Place vegetables in blender. Add broth and water; 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.
Substitute butternut squash for the parsnips.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.