A hearty, veggie-packed cheesy soup that's simple to make and feeds a big crowd on a chilly night.
This hearty, veggie-packed soup is a family classic. My aunt Jeanette used to make this soup every Christmas Eve. It's perfect for feeding a big crowd on a chilly night, and it's incredibly simple to whip up!
Prep 20 min · Cook 25 min · Total 45 min
Bring water and bouillon cubes to a boil in a large stock pot.
Add veggies and simmer until tender.
Add frozen broccoli and continue to simmer until fork tender.
Meanwhile, in a separate pan, melt the butter. When the butter is melted, add the flour and whisk. Cook for 2-3 minutes until thickened. Pour butter/flour mixture into soup, and stir until incorporated.
Add Cheese Whiz. Stir and cook for another few minutes until ingredients are combined well.
The original recipe called for 1 1/2 cups butter and 1 1/2 cups flour. You certainly can make the roux with those amounts, but I don't think it's necessary. You can also easily cut the butter and flour to 3/4 cup if you want to cut back more.
