Are you looking for a way to get your family to eat more vegetables? This is the answer. This soup is a-ma-ZING with a capital ZING! Yes, it is so amazing that you may wish to jump in the pot and take a bath.
Cheesy Vegetable Soup
- 4 cups of chicken broth
- 1 cup chopped celery
- 1 large chopped onion
- 2.5 cups cubed potatoes
- 1 cup diced carrots
- 10 oz. package frozen broccoli
- 2 cans cream of chicken soup, mixed with 1/2 cup water
- 1 lb. diced Velveeta cheese
Boil the broth, celery, carrots, potatoes and onion for 20 mins. Add the frozen broccoli and cook until tender. Add soup and cheese. Heat over low heat until cheese is melted.
Tips:
This recipe is simple enough, but it requires a lot of chopping. Don’t make a salad to serve with it or you’ll feel like you’ll be chopping until you turn 100. You’ve been warned.
Buy a bag of the BABY broccoli florets. Otherwise, you’ll get some huge chunks of broccoli that are really hard to eat with a spoon. Use kitchen shears to cut up any larger pieces you still get with the baby size.
What tips do you have for eating more vegetables?
This recipe was adapted from the North Clinton Mennonite Church Cookbook. Don’t you just love church cookbooks?
Baby Broccoli Florets??? Why is this the first time I’ve heard of this? Brilliant – those would be perfect for so many of my recipes! PS. I miss dairy, I miss your soup!
Donna, baby broccoli florets are certainly a God send. The regular ones all have huge stems on them. Of course you are suppose to eat the stem, but who really wants to??
This sounds FABULOUS…any idea’s how I might be able to alter it so that I didn’t have to use cream of chicken soup (we try to avoid canned food as much as possible) and could I just use cheddar or something similar in place of the cheddar? I just cut processed cheeses (like american, velveeta, cheez whiz) completely out of our diet….although, we make the exception a couple times a year for chinese tacos, so maybe this will be one of those “special” dishes! Any good recipes for vegetable lentil soup, cause I’m making it in 2 days and as of right now I’m just going to wing it! lol!
Kelley, this recipe definitely won’t win you any awards in the real food movement, but it is sooooo good! Have you ever made your own “cream of…” soups? I’ve never tried, but I’ve heard of others doing it. The good thing about using Velveeta is that it melts really well. You could try another cheese, but try to pick one that melts well.
Good point about the velveeta (that’s why we use it in the chinese taco’s too.) I haven’t made my own cream of soup, but I’ve been wanting to try, so if I end up getting around to it, I’ll let you know how it turns out! 😀
Mmmm, this sounds delicious! I’m all for simple recipes that have normal, on-hand ingredients so this sounds perfect.
Sounds good Rebekah! I think I’ll be making something similar tomorrow night!
A note regarding the chopping issue: Kroger, and probably other stores, sell pre-diced, frozen veggies. I use the onions and green peppers all the time at work (otherwise I’d REALLY be chopping until I’m 100!). I know they have those two, and a few other mixes like celery/carrot/onion, or ones with potatoes in them. I highly recommend this.
I’ve seen chopped onions, but that is it. I’ll have to keep my eyes open for them the next time I go to the store. Thanks for the tip.
this post came at PERFECT timing!!!! i have been looking all over for a cheesy broccoli soup! cant wait to try it out myself =D
That is awesome! You could always add more broccoli if it doesn’t quite fulfill your need for broccoli soup.
Just made this!!!! It was a hit with everyone! Hubby even complained that there could have been more veggies in it! I am thinking I will be making a whole bunch of this and try to freeze it! I happened to have a small loaf of hard sourdough bread around and it was so yummy to dip it in the soup!
Leah, I’m glad you liked it! Sourdough bread would be awesome with this soup.
Let me know how it freezes for you. I’ve never tried it, but I’m a huge fan of batch cooking.