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Dijon-roasted Vegetable Soup

  • Prep Time: 25 Minutes (Total Time: 1 Hour 10 Minutes)
  • Serving Size: 8
  • 1 medium Zucchini
  • 2 medium Plum Tomatoes, Halved
  • 1 large Onion, Quartered
  • 1 medium Red Bell Pepper, Sliced
  • 1 cup Sliced Carrots
  • 2 to 3 Cloves Garlic, Peeled
  • 5 cups Chicken Broth
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Crushed Red Pepper
  • 2 cups Chopped Cooked Chicken
  • 1/4 cup GREY POUPON Dijon Mustard
  • 1/4 cup Chopped Fresh Parsley
  • PREHEAT oven to 325°F. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Place in 15x10x1-inch baking pan. Add tomatoes, onions, bell peppers, carrots and garlic; mix lightly. Bake 30 to 45 min. or until tender and golden brown; cool.

    CHOP vegetables; place in large saucepan. Add chicken broth, cumin and crushed red pepper;mix well. Bring to boil on high heat. Reduce heat to medium-low; simmer, uncovered, 5 min.

    ADD chicken and mustard; mix wel. Cook an additional 5 min. or until heated through. Stir in parsley.

    KRAFT KITCHENS TIPS

    Take a Shortcut

    Purchase a fully-cooked rotisserie chicken at the supermarket to quickly obtain cooked chicken for soups and casseroles.

    RECIPE COURTESY OF KRAFT FOODS