Last night, I made this soup from my Kraft Foods magazine. I picked it out because it has 3 ingredients, it looked easy to make, and my boyfriend hates vegetables, so I thought this would mask the taste under the cheese (he LOVES cheese, too).
1 16 oz. pkg frozen broccoli, cauliflower, carrot blend
2 14 oz. cans fat free, reduced-sodium chicken broth
12 oz. Velveeta cheese product, cut up (use 2% to reduce fat and calories)
Pour chicken broth and vegetables in a large sauce pan, cover, and bring to a boil. Reduce heat to low and simmer 10 minutes or until vegetables are tender. Mash vegetables with a potato masher to desired consistency, or you may use a hand mixer (that’s what I did, but the carrots were pesky!). Stir in Velveeta and cook 5 minutes until the cheese is melted and soup is heated thoroughly, stirring frequently (you don’t want it to scorch). Makes 6 1-cup servings.
I ate it with saltine crackers, but I think it would have gone well with cornbread. You may even want to top it shredded cheese. I also added a pinch of garlic salt because I’m a big fan of that.
For the original recipe, go to http://www.kraftfoods.com and type in “Velvety Vegetable Cheese Soup”. (The link that was originally posted did not work.)