Roasted Vegetable Soup

• 1 1/2 cups carrots finely chopped, about 3 small
• 3/4 cup celery
• 1 clove garlic halved
• 3/4 cup sweet onion
• 1 tablespoon promise buttery spread
• 1 1/2 cups vegetable broth
• 1/4 cup loosely packed fresh basil leaves thinly sliced or 1 tsp dried basil leaves, crushed
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon ground black pepper
• 1 baking potatoes

1. Preheat oven to 400u0b0.
2. Arrange carrots, potato, celery, onion and garlic in small shallow roasting pan; drizzle with melted Promise(R) Buttery Spread. Roast, stirring once, 25 minutes or until vegetables are tender and just starting to brown. Process heated broth, basil and roasted vegetables in blender until coarsley blended; thin with water to desired thickness. Stir in cheese and season with pepper.

carrots, celery, garlic, sweet onion, promise buttery spread, vegetable broth, fresh basil, parmesan cheese, ground black pepper, baking potatoes

Taken from www.yummly.com/recipe/Roasted-vegetable-soup-304380 (may not work)