Carrot & Parsnip Soup

Name: Carrot &amp; Parsnip Soup
Prep time: 45 min
Cook time: 1 min
Total time: 1 min
Ingredients: 6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided; 1 onion, chopped; 3 carrots, peeled, chopped; 3 parsnips, peeled, chopped; 3-1/2 cups water; 3 cups fat-free reduced-sodium chicken broth; 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

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Prep Time: 45 minutes

Cook Time: 1 hours

Total: 1 hours, 45 minutes

Servings: 4.5

Author : My Food and Family

broth carrots cheese

Ingredients

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6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided1 onion, chopped3 carrots, peeled, chopped3 parsnips, peeled, chopped3-1/2 cups water3 cups fat-free reduced-sodium chicken broth1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

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Instructions

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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.

Step 2

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.

Step 3

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 spread and remaining dressing; cook and stir 5 min. or until cream cheese is melted and soup is well blended.