Combine two favorite comfort foods into one Velvety Grilled Cheese Soup! Try serving this creamy grilled cheese soup with a tossed leafy green salad.
What You Need
Original recipe yields 8 servings
3 Tbsp. olive oil, divided
8 slices French bread
1 small onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1 cup milk
8 oz. VELVEETA®, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 tsp. dry mustard
1/8 tsp. ground white pepper
1/2 cup finely shredded CRACKER BARREL Extra Sharp Cheddar Cheese
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Let's Make It
Heat oven to 350ºF.
Brush 2 Tbsp. oil evenly onto both sides of bread slices; place on baking sheet. Bake 4 to 5 min. on each side or until golden brown on both sides.
Meanwhile, heat remaining oil in large saucepan on medium heat. Add vegetables; cook 10 min. or until crisp-tender, stirring occasionally. Stir in broth and milk. Bring to boil. Gradually stir in VELVEETA, cooking on medium-low heat after each addition until melted. Add cream cheese; cook until melted, beating frequently with whisk. Stir in mustard and pepper.
Heat broiler. Sprinkle toast slices with cheddar; broil 2 to 3 min. or until bubbly. Serve with soup.
Serve this creamy soup with a tossed leafy green salad along with the cheese-topped toast slices.
Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup soup and 1 toast slice 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.