Broccoli-Cauliflower Cheese Soup
Home-Style Soups, Salad and Sandwiches Cookbook
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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).