Easy Weeknight Cheesy Veggie Soup
This creamy and flavorful soup features a rich, velvety cheese base loaded with tender vegetables.
Calories: 113kcal
Servings:
Ingredients
- 3 cans chicken or vegetable broth 15 ounces each
- 2 bags frozen vegetables 16 ounces each, such as California blend
- 1 can of mild Rotel tomatoes 10 ounces, substitute Italian tomatoes, fire roasted, or chili ready for more mild flavor
- 10 oz Velveeta Reduced Fat 2%
Instructions
- Cook the vegetables in the broth until tender. Remove from heat.
- Cube up the Velveeta chese into the pot and let melt.
- The soup can be served as is, but I like to use an immersion blender to pulse a few times to thicken and break the vegetables into smaller bites.
Nutrition
Calories: 113 kcalCarbohydrates: 13 gProtein: 3 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.03 gCholesterol: 11 mgSodium: 291 mgPotassium: 197 mgFiber: 3 gSugar: 3 gVitamin A: 3103 IUVitamin C: 11 mgCalcium: 99 mgIron: 1 mg
