Friday, October 21, 2011

Vegetable-Cheese Soup

1 pkg. (16 oz.) frozen broccoli, cauliflower, carrot blend
2 cans (14 oz. each) chicken broth
¾ lb. (12 oz.) Velveeta cheese, cut into ½ inch cubes

Let me first start by saying I do not like Velveeta.  I can not stand processed cheese.  For some reason, this recipe just sounded good so I gave it a shot!  It was amazingly good!  Mike and I killed the entire pot.

First, bring combined vegetables and broth to boil in large, covered saucepan on medium-high heat.  Simmer on low heat 10 minutes or until vegetables are tender.

Next, stir in Velveeta; cook 5 minutes or until cheese is completely melted and soup is heated through, stirring frequently.

Yummy creamy, fake-cheesy goodness!

I'm not even joking.  Mike doesn't like cooked carrots or cauliflower and I don't like Velveeta.  We could probably eat this soup every night, it was that good!

TIP:  For a smoother consistency, soup can be puréed in a blender.

I'm giving this recipe some love at the web's best linky parties next week :o)

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Emily said...

Hi! Came over from We Did It Wednesday... Wanted to invite you to link up this recipe on my Tasty Tuesday party... the link closes tonight, but you can always come over next week if you miss it. Hope to see you there!

Amy said...

This looks wonderful! I'd like to invite you to link up at Tastetastic Thursday!

Anonymous said...

any idea why the cheesy part would not have a smooth consistency? it turned grainy. i used the velveeta and followed instructions! wonder what went wrong...

Its So Very Cheri said...

You’ve been featured. Check it out.

Cheri from Its So Very Cheri