Broccoli-Cauliflower Cheese Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 22 |
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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. 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 |
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).
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