Taste of Home
Cauliflower Broccoli Cheese Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
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3/4 cup small cauliflowerets
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3/4 cup small broccoli florets
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1/4 cup chopped onion
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1/4 cup halved thinly sliced carrot
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1 to 2 tablespoons butter
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1-1/2 cups 2% milk, divided
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1/2 teaspoon chicken bouillon granules
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1/4 teaspoon salt
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Dash pepper
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2 tablespoons all-purpose flour
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1/3 cup cubed Velveeta
Directions
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1.
In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally.
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2.
Combine the flour and remaining 1/4 cup milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.
Nutrition Facts
1 cup: 267 calories, 15g fat (9g saturated fat), 48mg cholesterol, 909mg sodium, 23g carbohydrate (13g sugars, 2g fiber), 12g protein.
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