Broccoli-Cauliflower Cheese Soup
By á-8072
Serving size: 1 cup
112 calories, 6 grams fat, 4 grams saturated fat, 15 milligrams cholesterol, 769 milligrams sodium, 8 grams carbohydrates, 1 gram fiber, 6 gram protein
- 18
- 15 mins
- 65 mins
0/5
(0 Votes)
Ingredients
- 3 quarts water
- 8 chicken bouillon cubes
- 2 1/2 C. diced peeled potatoes
- 1 C. chopped celery
- 1/2 C. chopped onion
- 2 packages (10 ounce each) frozen chopped broccoli
- 1 package (16 ounce) frozen cauliflowerets
- 2 cans (10 3/4 ounce each) condensed cream of chicken soup, undiluted
- 1 pound process American cheese (Velveeta) cubed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
Preparation
Step 1
In a soup kettle or Dutch oven, combine the first five ingredients; cook over medium heat for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes. Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, stirring occasionally.
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