Chaotic Kristy

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Velvety Vegetable-Cheese Soup

This cheesy vegetable soup is as easy as it is velvety – made with prepared broth, a package of frozen broccoli and carrots, and cubed VELVEETA.

Velvety Vegetable-Cheese Soup


Prep time: 25 mins

Total time: 25 mins

Calories: 190

Servings: 6 servings at 1 cup each


    • 1 pkg.  (16 oz.) frozen broccoli, cauliflower and carrot blend
    • 2 cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth
    • 3/4 lb.  (12 oz.) VELVEETA®, cut into 1/2-inch cubes


Make it:

  1. BRING vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min. or until vegetables are tender. Remove from heat.
  2. MASH vegetables to desired consistency.
  3. STIR in VELVEETA; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring frequently.

Kraft kitchens tips

Save 40 calories and 5g of fat per serving by preparing with 2% Milk VELVEETA.

For a smooth consistency, soup can be pureed in a blender or food processor, or directly in the pan with a hand or immersion blender.


Source: BlogsRelease and Kraft Foods

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