Comida Kraft
Recipe Box

Velvety Vegetable-Cheese Soup

Prep Time
25
min.
Total Time
25
min.
Servings

6 servings, 1 cup each

Enjoy this cheesy vegetable soup that's as easy as it is velvety. This vegetable soup uses prepared broth, a package of frozen veggies, & cubed VELVEETA.

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What You Need

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Make It

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  • 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.
  • Mash vegetables to desired consistency.
  • Stir in VELVEETA; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring frequently.

Healthy Living

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

How to Puree Soup

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.

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 190
Total fat 11g
Saturated fat 7g
Cholesterol 35mg
Sodium 1030mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 6g
Protein 11g
% Daily Value
Vitamin A 45 %DV
Vitamin C 25 %DV
Calcium 50 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I make this for the entire family, but especially for my 91-year old mom. I make this for the entire family, but especially for my 91-year old mom. I know she is getting her vegetables in an "easy to chew" way and she loves it! I only use broccoli and cauliflower as I have one daughter who is allergic to carrots, and I use a little less cheese. I also cook the vegetables until they were easy to mash. The consistency is great, the taste is wonderful and everyone enjoys it.
Date published: 2008-04-11
Rated 4 out of 5 by from Okay, so I am rating this recipe again because the first time I made it, it didn't turn out so great... Okay, so I am rating this recipe again because the first time I made it, it didn't turn out so great and I was sure i could fix it the next time. I made it again with less broth and more vegetable and a little more cheese. It turned out a lot better. My husband and I had plenty for the next day and even my picky toddler had some! I will definitely make this again. Quick and easy!
Date published: 2008-01-22
Rated 4 out of 5 by from Quick and easy and a good way to sneak in vegetables. Quick and easy and a good way to sneak in vegetables. I read the comments about it being too thin, so I scaled back and only used 2 cups (or 1 can) of chicken stock. I cooked the vegetables until they were falling apart then used an emersion blender down in the pot and it had a nice consisetency, minus any chunks of veggies. It was a nice cheesey soup!
Date published: 2008-04-07
Rated 5 out of 5 by from This is a great "go to" soup. This is a great "go to" soup. I used the 2% cheese version. My kids and husband raved about the soup as if it had been slaved over for hours. I used an immersion blender for the soup - I had to disquise the carrots! I did use 1 tablespoon of corn starch to thicken the soup, but next time I will add more vegetables instead. Great soup!!!
Date published: 2010-02-19
Rated 4 out of 5 by from Great soup base! 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.
Date published: 2012-11-26
Rated 5 out of 5 by from I lOVED this soup! 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.
Date published: 2012-09-21
Rated 4 out of 5 by from Warmed me up on a cold winter night. Warmed me up on a cold winter night. Like others mentioned it wasn't as thick as I would have liked, I added a few tbs. of mashed potato mix to thicken it up. Served with a piece of toasted french bread drizzled with olive oil and oregano. So easy and delicious I will definitely make again soon.
Date published: 2008-12-19
Rated 4 out of 5 by from This soup is delicious! This soup is delicious! I used 2% Velveeta (the whole 16 oz block)and frozen broccoli instead of the veggie mix. It was a little thin, so I just mixed a TBSP or so of cold water and corn starch, added it and brought it to a boil. Soup thickened nicely. Gets thicker as it cools.
Date published: 2008-05-05
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