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Roasted Sweet Potato & Garlic Soup
Roasted Sweet Potato & Garlic Soup

Roasted Sweet Potato & Garlic Soup

35 Review(s)
Healthy Living
Cook Minutes 1 Hr 40 Min
Prep : 25 Min Cook: 1 Hr 15 Min
This smooth, creamy soup gets its velvety texture from puréed sweet potatoes and PHILADELPHIA. Serve our Roasted Sweet Potato & Garlic Soup alongside some fresh buns and a tossed green salad and you’ve got yourself a winning combination.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-1/4 lb. (1 kg ) sweet potatoes (about 5), peeled, cut into 2-inch chunks
2 onions, chopped
1 head garlic, separated into cloves, peeled
2 Tbsp. olive oil
6 cups 25%-less-sodium chicken broth
1/4 cup Philadelphia Light Cream Cheese Product
2 Tbsp. chopped fresh chives
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How do I make it ?
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Step 1
Heat oven to 400°F.
Step 2
Toss potatoes, onions and garlic with oil; spread onto foil-covered rimmed baking sheet. Bake 1 hour or until vegetables are tender; spoon into large saucepan.
Step 3
Stir in broth. Bring to boil on medium-high heat. Remove from heat; cool slightly. Add to blender, in batches, with cream cheese product; blend until smooth. Return to saucepan.
Step 4
Cook on medium heat 5 min. or until heated through, stirring occasionally. Serve topped with chives.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
100
Calories From Fat
0
% Daily Value
Total fat 3 g
5 %
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 320 mg
13 %
Total carbohydrate 15 g
5 %
Dietary fibre 2 g
8 %
Sugars 5 g
Protein 3 g
Vitamin A
100 %
Vitamin C
20 %
Calcium
4 %
Iron
6 %
Servings
12 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.
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