Broccoli
Cauliflower Cheese Soup
Estimated
POINTSŪ Per Serving | 1
Servings |
10
Soups |
Community built RECIPE
Ingredients
1 lb. bag
frozen broccoli cuts
1 lb. bag cauliflower cuts
1 medium onion, diced
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.
Special
Notes
Instead of mashing the cauliflower and broccoli,
I pureed
it in the blender and dumped it
back into
the broth after it simmered for the 15-20
minutes.
Quite tasty!
I also
added 1 can of Rotel diced tomatoes with chili
peppers to
kick it up a notch.
Caution:
This soup is so tasty you might be tempted to
eat too
much of it and kick yourself into extra points
by eating
too many vegetables. I make one batch of
this and
it serves as my lunch for the entire week. I
eat a 16
oz. bowl of it for lunch, which is 2 points.
Aliya
