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    You are in: Home / Recipes / Velvety Vegetable Cheese Soup Recipe
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    Velvety Vegetable Cheese Soup

    Velvety Vegetable Cheese Soup. Photo by *Parsley*

    1/1 Photo of Velvety Vegetable Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    tree luee dee's Note:

    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 will LOVE it!

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    Serves: 6



    Units: US | Metric

    • 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


    1. 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. 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. 3
      Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.

    Ratings & Reviews:

    • on December 19, 2009


      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.

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    • on November 12, 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!

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    • on September 14, 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.

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    Read All Reviews (5)


    Nutritional Facts for Velvety Vegetable Cheese Soup

    Serving Size: 1 (56 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 169.6
    Calories from Fat 110
    Total Fat 12.3 g
    Saturated Fat 8.0 g
    Cholesterol 44.8 mg
    Sodium 839.4 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 0.0 g
    Sugars 4.5 g
    Protein 9.1 g

    The following items or measurements are not included:

    frozen broccoli carrots cauliflower mix

    reduced-sodium fat-free chicken broth

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