Carrot & Parsnip Soup

By Greywolf

Ingredients

• 1/3 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing, divided
• 1 onion, chopped
• 3 carrots, peeled, chopped
• 3 parsnips, peeled, chopped
• 3-1/2 cups water
• 3 cups 25%-less-sodium chicken broth
• 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Product

Details

Servings 8
Preparation time 15mins
Cooking time 105mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat 1/4 cup dressing in large saucepan on medium heat. Add onions; cook 4 to 6 min. or until crisp-tender, stirring frequently. Add carrots and parsnips; cook and stir 8 to 10 min. or until parsnips are lightly browned.

Stir in water and broth; cover. Simmer on medium-low heat 40 to 45 min. or until vegetables are softened, stirring occasionally. Remove from heat. Uncover. Cool 15 min.

Process soup, in batches, in food processor or blender until smooth. Return to saucepan; cook on low heat 5 min. or until heated through, stirring frequently. Add cream cheese product and remaining dressing; cook and stir 5 min. or until cream cheese is melted and soup is well blended.