Roasted Parsnip Soup

• 1 lb. (450 g) parsnips (about 5), peeled, cut into 1-inch pieces
• 1 sweet onion, cut into 1-inch pieces Safeway 1 lb For $1.49 thru 02/09
• 3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 4 cups water
• 1 can (284 mL) 25%-less-sodium chicken broth
• 225 g (1/2 of 450-g pkg.) Velveeta Process Cheese Product, cut into 1/2-inch cubes

1. Heat oven to 400 degrees F.
2. Toss parsnips and onions with dressing.
3. Spread into single layer on baking sheet.
4. Bake 30 to 35 min.
5. or until vegetables are tender; cool slightly.
6. Place vegetables in blender.
7. Add water and broth; blend until smooth.
8. Pour into large saucepan.
9. Add Velveeta; cook on medium heat 10 to 15 min.
10. or until Velveeta is melted and soup is heated through, stirring frequently.

parsnips, sweet onion, italian dressing, water, chicken broth

Taken from www.kraftrecipes.com/recipes/roasted-parsnip-soup-114268.aspx (may not work)