Broccoli-Cauliflower Cheese Soup

By dashy_65

Ingredients

• 3/4 cup small cauliflowerets
• 3/4 cup small broccoli florets
• 1/4 cup chopped onion
• 1/4 cup halved thinly sliced carrot
• 1 to 2 tablespoons butter
• 1-1/2 cups 2% milk, divided
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon salt
• Dash pepper
• 2 tablespoons all-purpose flour
• 1/3 cup VELVEETA Pasteurized Prepared Cheese Product cubed

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.

Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately. Yield: 2 servings.

Note: Can use frozen, thawed, squeezed dry spinach in place of broccoli.

208 cal, 6g fat, 956mg sodium, 26g carb, 1g fiber