Broccoli Cheese Soup
Points: 1
Servings: 10
Preparation Time:
Cooking Time:
Level of Difficulty:
Ingredients:
1 lb. bag frozen broccoli cuts
1 lb. bag cauliflower cuts
1 medium onion, diced 1/4
3 - 14.5 oz cans Swanson FF Chicken broth
8 oz. Light Velveeta cheese, cubed
salt to taste crushed red pepper flakes if desired, for garnish
Instructions:
Combine in dutch oven: broth, onions, broccoli and cauliflower. Bring to a boil. Turn heat down and simmer, covered, for approx 15-20 minutes until veggies are mushy. Using a potato masher, mash veggies to desired consistency. Add cubed Velveeta cheese, cover and turn heat to low. Wait five minutes, then stir, making sure that the cheese is well-blended. Taste, and add salt if desired. Ladle into warmed bowls and sprinkle sparingly with crushed red pepper flakes (a little goes a long way!) Makes 10 eight-ounce servings.
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