The Pioneer Woman Tasty Kitchen
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Broccoli Cauliflower Cheese Soup

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Level: Easy

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Description

Steamed, seasoned broccoli and cauliflower in a creamy cheese soup. Yum!

Ingredients

  • 2 packages Frozen Cauliflower Florets, 12 Ounces Each Or More If Desired
  • 2 packages Frozen Broccoli, 12 Ounces Each Or More If Desired
  • Generous Amounts Of Garlic Powder, And Fresh Pepper.
  • Salt To Taste
  • 12 ounces, weight Velveeta, Cubed
  • 2 cans (10 3/4 Oz. Size) Cream Of Chicken Soup
  • 1-½ cup Boiling Water
  • 1 quart Half-and-half

Preparation

Steam veggies according to directions on the package. You decide how many veggies you steam, I do four 12 ounce bags. Add seasonings to taste. Be generous, it makes all the difference. I think that garlic powder and pepper make it pop. Plus, salt to taste.

While your veggies steam, heat cheese in a large soup pot on low heat until melted . Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through, but make sure that you do not boil it or it will scorch.

Serve with Texas toast or grilled cheese sandwiches. Yum!

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