Velvety Vegetable Cheese Soup

photo by *Parsley*

- Ready In:
- 20mins
- Ingredients:
- 3
- Yields:
-
6 Cups
- Serves:
- 6
ingredients
- 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
- 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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Reviews
-
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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This is the 1st review I have ever written. This recipe was so easy and delicious!! I used leftover broccoli/cauliflower/carrots with homemade chicken broth and used the blender method suggested. The soup turned out a wonderful consistency and all of my family loved it, even my 4 yo, 2 yo and 15 mo. I will definitely be making this again. Much better than canned cream of broccoli soup!
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Very easy to make! I used fresh broccoli and cauliflower, so I had to cook for a little longer. I added chopped onion for extra flavor, and was happy I did. I used my immersion blender to blend. The velveeta does thicken it a bit, but not much. This is a great quick-fix when you're craving a cheesey creamy soup. Thanx!
RECIPE SUBMITTED BY
tree luee dee
Mentor, 75