The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 18, 2009
Yum! Great taste and not too cheesy. Pretty rich with all the 1/2 and 1/2. Could use part milk.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 30, 2009
great soup fast and easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 21, 2009
THis is a good one! I made some changes (small ones) I used some chicken broth,didn't have half n'half,so I had some heavy whipping cream,mixed it with whole milk,came out fine! added zucchini,did not taste the cheese taste at all! but wouldn't mind making this again!
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Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 18, 2009
honestly I use recipes mostly as guides, but this was a good one. I'm reviewing this in case there's someone who wants to tweak using a slow-cooker. I added the water and veggies, cooked for 2.5 hrs on high (I added celery), used a hand blender to puree the veggies, added chicken milk and cheese and served. It was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 14, 2009
This was wonderful! I was looking for a recipe to use up vegetables from our CSA. My 3 kids are some of the pickiest eaters in the universe and they ate this down - fast! Because I didn't have the specific vegetables on hand, I shreded up the odds and ends I had left (potatoes, cabbage, zucchini, bell peppers and carrots) to make 4 cups of vegetables. Other than that I followed the recipe exactly. We had fresh bread to go with it. This will be one of our regular meals from now on!
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Cooking Level: Intermediate

Home Town: Trotwood, Ohio, USA
Living In: Bremen, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 8, 2009
We really enjoyed this soup and I would make it again for sure. I did reduce the amount of margarine to about 2 or 3 Tbsp and I also used chicken broth instead of water/bouillon. Lastly, I reduced the amount of cheese to about 1 cup, the end result was tasty and satisfying (not to mentino super quick to make). We will very likely make this again.
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Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada
Living In: Kemptville, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 2, 2009
This is a really good, really easy recipe. I cut the butter in half, and just throw in whatever veggies I have on hand. It's great for cleaning out the fridge. Yummy cold weather comfort food.
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Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 22, 2009
Amazing!! Really easy! Cut the broccoli and cauliflower as small as you can tho.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 16, 2009
Very tasty, just be sure not to let it boil. I used a crock pot that I forgot to turn down and the milk slightly curdled but the group didn't notice b/c of the small vegetable pieces anyway. Big hit. Some of my group made it at home too.
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Cooking Level: Expert

Home Town: Somerville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 29, 2009
I needed a fast, kid-friendly meal for a hungry crowd. I didn't use onions because some guests hate onions. So I created a roux by melting 1/2 cup butter and adding 1 cup flour and cooked over medium heat until bubbly. I added 6 cups vegetarian "chicken" broth and a large bag of frozen mixed vegetables. I added 2 cups cubed Velveeta and cooked until it melted. I added about 1 1/2 teaspoons onion powder. Meanwhile, I cooked a package of spiral pasta, drained, and added it to the soup. I added 4 cups of milk and heated through. It came out more like macaroni and cheese with vegetables. It fed 6 adults and 2 toddlers when served with garlic bread and crackers.
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Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 26, 2009
This was just such an easy and fantastic recipe! Thanks for submitting it! Great way to get in veggies yet tasted wonderful! Will keep it to make again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 11, 2009
This was really good! I didn't have any broccoli so I doubled up on the cauliflower. Also, I didn't have half an half, so I used mostly milk with a little cream. It's SO good!
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Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 7, 2009
Delicious, quick and easy. To cut down on the fat and calories, I used half the butter, and 1 cup half and half and 1 cup 2% milk. It was still rich and creamy. Thanks for the great recipe!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 28, 2008
this was really good. a bit too much half and half for me though and i'd lower the amount next time. i also used vegetable broth instead of the water/chicken bouillon combo.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 23, 2008
This recipe was pretty good, but not quite as tasty as I had hoped. I did make a few changes, however, based on my current kitchen stock. I used a little garlic instead of onion, and 1C heavy cream and 1C milk instead of 2C half-and-half. It was serviceable, and nice for lunch on a cold winter day. Do not forget the croutons though! The soup absolutely requires them, in my opinion!
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Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 17, 2008
taste awesme
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Reviewed: Oct. 24, 2008
This turned out great. I did end up adding some celery and seasoning to it - celery seed, thyme, paprika... The texture is very creamy and nice. Thanks!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 29, 2008
This soup was a hit! We made a few changes just because of lack of or availablity of ingredients. We sauteed some celery and sliced mushrooms with the onion. Instead of cooking in water, we added chicken broth instead. And, since we didn't have half & half, we used 2% milk. We also used a cup of shredded cheddar and a 1/2 block of velvetta since the other readers suggested it. My husband said that this is the best soup that he ever ate. Restaurant quality! We'll definitely make it again. Thanks so much for a great recipe.
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Cooking Level: Expert

Home Town: Stow, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 16, 2008
Came out well! I didnt feel it was too thick with the half and half... I added some extra veggies... Easy and Quick (especially if you use frozen veggies)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 14, 2008
this was very good! i used chicken stock in stead. they flavors were great, i think i might try it with velveeta also but the cheddar was great too! thank u so much!
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Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

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