I love this soup. Matt, who claims to hate cooked broccoli, loves this soup. The kids...well, they tolerate it haha. It is pretty quick and easy. Good with rolls or sandwiches.
INGREDIENTS:
14oz frozen broccoli
14oz frozen cauliflower
8 oz cream cheese, room temp and cut up
8 oz shredded cheddar
1 can cream of chicken soup
Half and Half (or milk), no more than 1 qt
Black Pepper (optional)
DIRECTIONS:
Put veggies into pot (non-stick is best), fill with water just to the top of the veggies. Heat to boiling, cook til tender (only a couple of minutes after they start boiling)
Turn stove to low. Add cheeses. Cover and heat til melted (stirring frequently or cheese will stick to bottom of pan)
Add cream of chicken soup. Add half & half, to desired consistency.
Serve, topped with fresh ground pepper if desired.
NOTES:
This soup is so much better with half and half. Milk works, it just isn't as creamy.
After adding the water. Don't add more than this, or soup will be too thin (this is almost too much even, in my opinion)
Ready to eat!
INGREDIENTS:
14oz frozen broccoli
14oz frozen cauliflower
8 oz cream cheese, room temp and cut up
8 oz shredded cheddar
1 can cream of chicken soup
Half and Half (or milk), no more than 1 qt
Black Pepper (optional)
DIRECTIONS:
Put veggies into pot (non-stick is best), fill with water just to the top of the veggies. Heat to boiling, cook til tender (only a couple of minutes after they start boiling)
Turn stove to low. Add cheeses. Cover and heat til melted (stirring frequently or cheese will stick to bottom of pan)
Add cream of chicken soup. Add half & half, to desired consistency.
Serve, topped with fresh ground pepper if desired.
NOTES:
This soup is so much better with half and half. Milk works, it just isn't as creamy.
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