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Broccoli-Cauliflower Cheese Soup

Total Time

Prep: 15 min. Cook: 50 min.


18-20 servings (about 5-1/2 quarts)

Even people who aren't particularly fond of broccoli and cauliflower can't resist this tempting soup. On busy days, you'll appreciate its ease of preparation.


  • 3 quarts water
  • 8 teaspoons chicken bouillon granules
  • 2-1/2 cups diced peeled potatoes
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 2 packages (10 ounce each) frozen chopped broccoli
  • 1 package (16 ounces) frozen cauliflowerets
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 pound Velveeta, cubed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper


  1. In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are tender. Add broccoli and cauliflower; cook over medium heat for 10 minutes.
  2. Stir in the soup, cheese, thyme and pepper; simmer for 20 minutes, or until heated through, stirring occasionally.

Nutrition Facts

1 cup: 112 calories, 6g fat (4g saturated fat), 15mg cholesterol, 769mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 6g protein.

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