To reduce the fat in each serving of this soup by about 16 grams, use half-and-half in place of whipping cream.
When completely done, roasted vegetables are very tender, browned and slightly shriveled.
When roasting the vegetables, double the amount. The extra vegetables can be reheated for a side dish, served cold with a splash of vinaigrette dressing or warmed and tossed with hot rice for a vegetable pilaf.
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