Velvety Vegetable Cheese Soup

Name: Velvety Vegetable Cheese Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 Cups, 6 serving(s)
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

Submitted by tree luee dee

"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!"

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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

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
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
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
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!

redboots3
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!

*Parsley*