Friends, I am so embarrassed of this. I make this soup ALL THE TIME. For potlucks even. Why? Because it’s easy and everyone loves it.
Leftover trick- use it as a cheese sauce when its thickened up.
You can use generic ALDI Velveeta. Just sayin’.
Don’t judge me.
2 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend (California blend)
2 quarts vegetable broth
3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up ( 3 year olds love to do this with a butter knife.)
PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.
MASH vegetables with potato masher to desired consistency. I use a submersible blender.
STIR in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through, stirring frequently.
Add salt and pepper to taste.
Garnish with crackers, Sri racha, cilantro, spinach, whatever.