Roasted Sweet Potato and Garlic Soup

Roasted Sweet Potato and Garlic Soup
Yield:
6 L or 24 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
sweet potatoes, peeled, cut into 1-inch cubes 6 lb. [2.7 kg] -
onions, chopped 1 lb. [680 g] 3 cups [750 mL]
garlic bulbs, separated into cloves, peeled 9 oz. [255 g] 3 each
olive oil 2-1/2 oz. [70 g] 6 Tbsp. [90 mL]
low sodium chicken broth or chicken stock 9 lb. [4 kg] 1-1/2 gal. [4.5 L]
Philadelphia Light Cream Cheese Product 5-1/4 oz. [155 g] 3/4 cup [175 mL]
fresh chives, chopped 3/4 oz. [20 g] 6 Tbsp. [90 mL]
sweet potatoes, peeled, cut into 1-inch cubes 2 lb. [1 kg] -
onions, chopped 6 oz. [170 g] 1 cup [250 mL]
garlic bulbs, separated into cloves, peeled 3 oz. [85 g] 1 each
olive oil 3/4 oz. [20 g] 2 Tbsp. [30 mL]
low sodium chicken broth or chicken stock 3 lb. [1.4 kg] 1-1/2 qt. [1.5 L]
Philadelphia Light Cream Cheese Product 1-3/4 oz. [50 g] 1/4 cup [60 mL]
fresh chives, chopped 1/4 oz. [7 g] 2 Tbsp. [30 mL]

Directions

Toss sweet potatoes, onions and garlic with oil until evenly coated. Spread onto bottom of parchment paper-lined sheet pan. Bake in 400ºF-standard oven 1 hour or until vegetables are tender, stirring occasionally.

Transfer vegetables to large stockpot. Stir in broth. Bring to boil on medium-high heat. Cool slightly. Add, in batches with the cream cheese product, to blender; blend until pureed. Return to stockpot.

Cook on medium heat until heated through, stirring occasionally.

For each serving: Ladle 1 cup soup into bowl; sprinkle with about 1/2 tsp. chives.

Kraft Kitchens Tips

Make Ahead
Soup can be prepared ahread of time. Store in refrigerator up to 2 days. Reheat on low heat before serving, stirring frequently.

562038 : 113058

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Nutritional Information
Calories
 170
Total fat
 5 g
Saturated fat
 1.5 g
Cholesterol
 5 mg
Sodium
 660 mg
Carbohydrate
 28 g
Dietary fibre
 4 g
Sugars
 9 g
Protein
 7 g
Vitamin A
 190 %DV
Vitamin C
 35 %DV
Calcium
 8 %DV
Iron
 6 %DV