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Velvety Vegetable-Cheese Soup

Velvety Vegetable-Cheese Soup recipe
photo by:kraft
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.
time
prep:
25 min
total:
25 min
servings
total:
6 servings, 1 cup each
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posted:
3/10/2013
This is a great recipe but also add 8 oz. of cream cheese with the velvetta and it turns out to be the right consistency and flavor.
posted:
2/7/2013
This is a very delicious recipe. I altered it just a bit however. I used only 8 oz of the 2% cheese and added 1/3 cup potato flakes to make it a bit thicker. I also added some pepper and onion powder for flavor. Definitely a recipe that I will make again and again!!
posted:
12/18/2012
Hands down easiest to make and best tasting broccoli and cheese soup that I have ever had.
posted:
12/11/2012
It is great, but seems a little watery. I added a can of cream of chicken and more cheese. Tasty!
posted:
11/27/2012
This soup is excellent! Tastes better than any soup Ive eaten at a restaurant. Will definitely make this very simple recipe again and again!
posted:
11/25/2012
Great soup base! I added bacon, and cooked the vegetables in the bacon drippings. I also added sriracha and Emeril's Essence seasoning to the finished product. I topped it with homemade croutons, and it was a delicious hit :) *I only used about 20 oz of chicken stock instead of 24. I also used the 2% velveeta.
posted:
9/25/2012
Super easy, fast, and yummy.
posted:
9/21/2012
I lOVED this soup! I could not believe how easy it was to make! And with such great results! I used frozen broccoli and blended the soup with my immersion just a bit so there was still some broccoli chunks left. My husband had 3 bowls! Next time I will try it with the 2% Velvetta and see if its just as good.
posted:
9/8/2012
too runny, and WAY too salty (I used the low sodium chick. broth). Will not make this version again.
posted:
6/12/2012
Loved this recipe as is! Will make again!
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