Broccoli-Cauliflower Cheese Soup Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:22 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 22 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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).
Originally published as Broccoli-Cauliflower Cheese Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p35

Nutritional 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.

Reviews for Broccoli-Cauliflower Cheese Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 3, 2012

"Hello, Donalee, I would like to make this soup for my family.  It sounds delicious and I, too have fresh broccoli and cauliflower that I would like to use.  My question to you is, did you have to alter any of the directions, especially the cooking time, when you used fresh, rather than frozen?  Also, I am more interested in using my crockpot in place of a dutch oven.  Thanks for your time.

"

MY REVIEW
Reviewed Oct. 17, 2010

"I MADE THIS SOUP TODAY FOR OUR SUPPER TONIGHT.IT WAS DELICIOUS. THERE WAS A LOT OF PREP WORK BECAUSE I USED FRESH BROCCOLI AND CAULIFLOWER BUT IT WAS WORTH IT. LOW CALORIE TOO. WILL MAKE THIS AGAIN."

MY REVIEW
Reviewed Mar. 13, 2010

"Tasty but too watery. Next time, I'd decrease the water, add more cheese & maybe add another can of cream of chicken soup to give it a creamier texture."

MY REVIEW
Reviewed May. 6, 2009

"Made this for a lunch, it turned out great. well making again but will half it. thanks"

MY REVIEW
Reviewed Dec. 10, 2007

"This recipe sounds good and it's easy! I like the fact that it includes nutrition info."

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