Broccoli-Cauliflower Cheese Soup Recipe

Broccoli-Cauliflower Cheese Soup Recipe photo by Taste of Home

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"Even my husband, who's never been a fan of broccoli, likes this creamy soup," relates Betty Corliss of Stratton, Colorado. "It's a great way to use vegetables from our garden."

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Broccoli-Cauliflower Cheese Soup Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

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 cubed process cheese (Velveeta)

Directions

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.

Nutritional Analysis: One serving: 1 cup (prepared with 1 tablespoon reduced-fat butter, fat-free milk and reduced-fat processed cheese) equals 208 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 956 mg sodium, 26 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Broccoli-Cauliflower Cheese Soup in Cooking for 2 Winter 2005, p29