Cheesy Floret Soup Recipe

5 5 6
Cheesy Floret Soup Recipe
Cheesy Floret Soup Recipe photo by Taste of Home
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Cheesy Floret Soup Recipe

Read Reviews
5 5 6
Publisher Photo
"I received the recipe for this comforting soup from my mom, and my family requests it often," says Janice Russell of Kingfisher, Oklahoma. "It's especially good with crusty French bread."
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 3 cups fresh broccoli florets
  • 3 cups fresh cauliflowerets
  • 3 celery ribs, sliced
  • 1 small onion, chopped
  • 2 cups water
  • 1/2 teaspoon celery salt
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 2-1/3 cups milk
  • 1 pound process cheese (Velveeta), cubed

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain vegetables; add cheese sauce and heat through. Yield: 4-6 servings.
Originally published as Cheesy Floret Soup in Quick Cooking July/August 2002, p42

Nutritional Facts

1 cup: 401 calories, 28g fat (17g saturated fat), 77mg cholesterol, 1169mg sodium, 19g carbohydrate (13g sugars, 3g fiber), 21g protein.

  • 3 cups fresh broccoli florets
  • 3 cups fresh cauliflowerets
  • 3 celery ribs, sliced
  • 1 small onion, chopped
  • 2 cups water
  • 1/2 teaspoon celery salt
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 2-1/3 cups milk
  • 1 pound process cheese (Velveeta), cubed
  1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
  2. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain vegetables; add cheese sauce and heat through. Yield: 4-6 servings.
Originally published as Cheesy Floret Soup in Quick Cooking July/August 2002, p42

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Rosemary User ID: 9005811 263771
Reviewed Mar. 22, 2017

"I made this tonight, it was great! I did make some adjustments, I boiled the veggies in chicken broth and did not drain, used light cream and used cheddar cheese and colby jack. Very flavorful!!"

MY REVIEW
abbasgael User ID: 5941136 236823
Reviewed Nov. 6, 2015

"YUMMY! Perfect for a cold, windy, plummeting temperatures kind of day. Had to add a little more milk because it was so thick. Got rid of the nutritional facts when I printed this out to add to my "keepers" file (ignorance is bliss). We have a lot of winter on the way and I am sure this recipe is one I will come to again and again."

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[email protected] User ID: 3864962 42721
Reviewed Aug. 26, 2014

"The whole family loved this soup."

MY REVIEW
loves2cooktwinmom User ID: 6771565 102600
Reviewed Oct. 13, 2012

"I have made this soup many times so far. My family and I love this soup."

MY REVIEW
chester2 User ID: 1950779 79752
Reviewed Oct. 11, 2009

"I have made this recipe many times, always turns out great with no complaints."

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