Cauliflower Broccoli Cheese Soup
Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. —Betty Corliss, Stratton, Colorado
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 Velveeta
Reviews
Very good and creamy! I topped mine with some shredded cheddar cheese. It would also be good with some diced ham or mushrooms. I like the fact that it makes a small amount but could be easily doubled.
I doubled the recipe and added extra shredded cheese. It was scrumptious! I would surely make it again. I couldn't get my husband to try it for he doesn't like cream soups! It was yummy! I had two bowls to make up for my husband having none!
Very easy to make
Works well with frozen spinach in place of Broccoli
This soup is better by adding sliced mushrooms and leftover diced chicken. Serve with Bisquick cornbread for a really good weekend meal.
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