Broccoli-Cauliflower Cheese Soup
Home-Style Soups, Salad and Sandwiches Cookbook
Try a FREE ISSUE of Taste of Home!
Even people who aren't particularly fond of broccoli and cauliflower can't resist this tempting soup. On busy days, you'll appreciate its ease of preparation.
SERVINGS: 22
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 50 min.
Ingredients:
- 3 quarts water
- 8 chicken bouillon cubes
- 2-1/2 cups diced peeled potatoes
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 packages (10 ounce each) frozen chopped broccoli
- 1 package (16 ounces) frozen cauliflowerets
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 pound process American cheese (Velveeta), cubed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
Directions:
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. Yield: 18-20 servings (about 5-1/2 quarts).