Velvety Vegetable Cheese Soup

Recipe by tree luee dee
READY IN: 20mins
SERVES: 6
YIELD: 6 Cups
UNITS: US

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
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DIRECTIONS

  • 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.
  • 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!).
  • Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.
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