2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 Tbsp. chopped fresh rosemary
3 cups water
1 can (284 mL) 25%-less-sodium chicken broth
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, divided
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How do I make it ?
Heat oven to 400ºF.
Combine vegetables, dressing and rosemary; spread onto baking sheet. Bake 35 to 40 min. or until vegetables are tender and golden brown, stirring occasionally.
Place water, broth and 3/4 cup cream cheese cubes in large saucepan; cook on medium heat 3 min. or until mixture is well blended, stirring frequently with whisk. Stir in vegetables.
Blend soup, in batches, in blender until smooth. Return to saucepan; bring to boil. Thin soup with additional water, if desired. Serve topped with remaining cream cheese cubes.
Kraft Kitchen Tips!
To quickly clean your blender, fill the container halfway with hot water; add a few drops of liquid dish soap. Blend on high speed 30 sec. Discard water, then rinse well with fresh hot water.
Leeks are grown in sandy soil and must be washed well. To prepare leeks, trim the roots and remove the dark green portions. Only the white portion of a leek is used. Chop white section of leek, then rinse in water to remove any dirt or sand.
Prepare using 1 tsp. dried rosemary or thyme leaves.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 5 g
Cholesterol 30 mg
Sodium 300 mg
Carbohydrate 18 g
Fibre 1 g
Sugars 2 g
Protein 4 g
Makes 10 servings, 1 cup (250 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.