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Broccoli-Cauliflower Cheese Soup

Broccoli-Cauliflower Cheese Soup
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.
22 ServingsPrep: 15 min. Cook: 50 min.

Ingredients

  • 3 quarts water
  • 8 teaspoons chicken bouillon granules
  • 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 Dutch oven, combine the first five ingredients. Bring to a boil.
  • Reduce heat, cover and simmer 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, or
  • until heated through, stirring occasionally. Yield: 18-20 servings
  • (about 5-1/2 quarts).
© Taste of Home 2013

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Broccoli-Cauliflower Cheese Soup (continued)

Nutrition Facts: 1 serving (1 cup) equals 112 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 769 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013