- 3 cups chicken broth
- 1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cups Cheddar Cheese sauce
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1 cup (4 ounces) shredded cheddar cheese, optional
- In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired. Yield: 6 servings.
Originally published as Cheddar Vegetable Soup in Quick Cooking January/February 2002, p49
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