Broccoli, Cauliflower, & Carrot Cheese Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.3
  • Total Fat: 5.7 g
  • Cholesterol: 19.6 mg
  • Sodium: 1,257.8 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.1 g

View full nutritional breakdown of Broccoli, Cauliflower, & Carrot Cheese Soup calories by ingredient
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Number of Servings: 6


    20 ounces frozen broccoli
    10 ounces frozen cauliflower
    10 ounces frozen carrots
    1/4 teaspoon cayenne pepper
    10 ounces light Velvetta cheese - cubed
    5 tsp chicken bouillon
    6 cups water


Pour the 6 cups water into a soup pan and add chicken bouillon and cayenne pepper. Cook vegetables for 15-20 minutes. Remove the vegetables but keep the water. place the vegetables in a blender and puree. Place back into the water and add the cubed cheese- a little at a time. Stir until all melted. Serving size is 1 cup.

Number of Servings: 6

Recipe submitted by SparkPeople user IDAHOMACY.

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Member Ratings For This Recipe

  • I made this recipe using shredded cheddar cheese instead of Velveeta, but still about 10 ounces and Costco's Normandy veggie mix with broccoli, cauliflower, baby carrots and yellow carrots (about 40 ounces worth). It is VERY delicious!! A lighter version of broccoli cheddar soup. SO good!! - 1/20/11

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