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1 lb. parsnips (about 5), peeled, cut into 1-inch pieces

1 sweet onion, cut into 1-inch pieces

3 Tbsp. 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

Roasted Parsnip Soup


Prep Time: 50 Minutes

Total Time: 1 Hour 5 Minutes

Servings: 8

  • 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.
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