Velvety Vegetable Cheese Soup

Total Time
20mins
Prep 10 mins
Cook 10 mins

OMG - I made this tonight and I haven't tasted a soup this good in a long, long time. I had some Velveeta cheese left over, and saw this recipe in my recent Kraft Food and Family magazine. This is also so incredibly easy. Try it....trust me....you will LOVE it!

Ingredients Nutrition

  • 1 (16 ounce) package frozen broccoli carrots cauliflower mix
  • 2 (14 ounce) cans reduced-sodium fat-free chicken broth (I used regular broth)
  • 12 ounces Velveeta cheese, pasteurized prepared cheese product cut up

Directions

  1. Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
  2. The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
  3. Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.
Most Helpful

It's snowing and I wanted something quick, easy and hot. I had everything on hand. I followed the recipe exactly as written. I used my potato masher. This was good but I would have liked it a bit thicker. I also added a good bit of pepper and some salt.

bmcnichol December 19, 2009

Boy do I feel healthy after eating this soup! I could never get my family to eat a whole pound of vegetables served plain, but they gobbled this down. This is an easy recipe to put together quickly. I'd been waiting for a cold night to make it and I got one. It's rainy and cold and a perfect soup night. I served this with homemade French bread. I made the cheese cubes about 1" and would make them smaller next time as they didn't melt quite as easily as I would have liked. I used vegetable broth to make this vegetarian as well. I used my immersion blender to make it nice and smooth - right there in the same pot. Thanks for a great recipe!

Julie F November 12, 2009

This is a wonderful go-to recipe for the novice cook or anyone crunched for time. I sometimes sneak in some asparagus spears too. Try serving this soup with some chopped chives and breadsticks.

sydney2462 September 14, 2009