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This creamy soup is made with a medley of frozen vegetables and lots of cheese. It is so wonderful served with hot muffins on a cold winter day!
Ingredients
- 1 (16 ounce) package frozen California mixed vegetables (cauliflower, broccoli, and carrots)
- 1 (16 ounce) bag frozen broccoli
- 2 (14.5 ounce) cans chicken broth
- ¼ cup butter
- ½ cup all-purpose flour
- 2 cups milk
- 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
Directions
Step 1
Place mixed vegetables and frozen broccoli into a large soup pot. Pour in chicken stock and bring to a boil; reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.
Step 2
Meanwhile, melt butter in a saucepan over medium heat; stir in flour until smooth and cook for a few minutes until lighter in color. Whisk in milk and simmer until thickened, about 10 minutes. Stir in cheese until melted; stir cheese mixture into vegetables. Cook and stir until vegetables are tender, about 5 minutes more.
Tips
If soup is not thick enough, stir in instant potato flakes to desired thickness.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 227 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat9g | 43% |
| Cholesterol43mg | 14% |
| Sodium578mg | 25% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber3g | 9% |
| Total Sugars7g | |
| Protein11g | |
| Vitamin C24mg | 118% |
| Calcium284mg | 22% |
| Iron1mg | 6% |
| Potassium257mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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