Broccoli & Roasted Cauliflower Cheese Soup

Broccoli & Roasted Cauliflower Cheese Soup
1-1/2 gal. or 24 servings, 1 cup each


Ingredients Weights Measures
cauliflower florets, cut into 1/4-inch-thick slices 4 oz. 24 slices
extra virgin olive oil 1 fl oz 2 Tbsp.
salt and pepper - 1/2 tsp.
unsalted butter 4 oz. -
celery, large dice 8 oz. 2 cups
leeks, large dice 6 oz. 2 cups
parsnips, peeled, large dice 4.5 oz. 1 cup
garlic, minced - 2 cloves
fresh broccoli, chopped 2 lb. 2-1/2 qt.
chicken broth, divided 64 fl oz 2 qt.
VELVEETA Pasteurized Process Cheese Spread, Loaf, cut into 1/2-inch cubes 2 lb. -
PHILADELPHIA Original Cream Cheese, cubed 8 oz. -


TOSS cauliflower with oil, salt and pepper; spread onto bottom of half-sheet pan. Bake in 350ºF convection oven 10 to 15 min. or until lightly browned.

MELT butter in large saute pan. Add celery, leeks, parsnips and garlic; saute until tender. Add broccoli and 2 cups broth (or 1 cup broth for trial recipe); cover. Simmer until vegetables are softened. Add to blender; blend until pureed, adding additional broth as needed.

POUR 2 cups of the remaining broth (or 1 cup of the remaining broth for trial recipe) into large sauce pot. Add VELVEETA and cream cheese; cook on low heat until completely melted, stirring frequently. (Be careful to not let sauce burn.) Whisk in pureed vegetables until blended. Gradually stir in remaining broth until soup is of desired consistency.

FOR each serving: Ladle 1 cup soup into bowl; top with 1 piece of roasted cauliflower.

Kraft Kitchens Tips

Substitute additional chopped roasted cauliflower florets for half the broccoli.
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Nutritional Information

Nutrition Information

Total fat
 16 g
Saturated fat
 10 g
 45 mg
 850 mg
 9 g
Dietary fiber
 2 g
 5 g
 10 g
Vitamin A
 20 %DV
Vitamin C
 30 %DV
 35 %DV
 6 %DV