Creamy, cheesy and supremely easy, this broccoli and carrot soup is quick enough to make on even the busiest weeknights.
What You Need
Original recipe yields 6 servings
2 cups small broccoli florets
2 carrots, chopped (about 1 cup)
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1-3/4 cups water
1 cup CHEEZ WHIZ Cheese Dip
1/2 cup milk
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Let's Make It
Bring first 4 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 10 min. or until vegetables are tender. Remove from heat.
Blend, in batches, in blender until smooth. Return to saucepan.
Whisk in CHEEZ WHIZ and milk; cook 5 min. or until CHEEZ WHIZ is completely melted, and soup is heated through. (Do not let soup come to boil.)
How to Easily Blend the Cooked Vegetables
Use a hand-held immersion blender to blend the soup in the saucepan until smooth. It's a good idea to let the vegetables cool slightly before you start to blend them.
Add chopped cooked chicken or turkey to soup along with the milk and CHEEZ WHIZ.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.