Reviewed: Oct. 17, 2009

We loved this soup! Used rotelle as a substitute.....terrific!

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tristan'smom

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Reviewed: Oct. 12, 2009

my new favorite soup! I used 2% velveeta and it was delicious!!!

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4thegospel

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Reviewed: Sep. 29, 2009

Easy recipe and came together quickly. Everyone liked the soup so I would make again!

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Reviewed: Sep. 28, 2009

This has to be one of the best soups I've had. It was cheesy, creamy and hearty. I did reduce the amount of chiles because my family doesn't like things too spicy. I served it with the Mexican Potato Pancakes from AR...it made a perfect meal.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Sep. 14, 2009

My husband liked it, I thought it was just okay. It took about 30 minutes instead of 10 for my zucchini and squash to get tender. If I make this again, I would quarter the zucchini and squash and then slice. Didn't really care for the pastuerized cheese flavor. Maybe sub real cheese instead next time. But, it did have some good spiciness to it. That was my favorite part!

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HARTMR

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

I didn't have Velveeta so I used Kraft singles slices, it gave it a cheesy flavor but I don't think it made it as thick as it was supposed to be. My husband loved it, he ate 3 helpings which is VERY rare for him and soup. I enjoyed it, the kids weren't especially thrilled with it but hey it was worth a try. :)

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MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 31, 2009

Oh man, so GOOD! I just ate 3 bowls and still want more. It took me 20 minutes to find Velveeta in the grocery store because I would never normally buy it, but it goes very well in this soup!

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eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 27, 2009

I agree with the last rating. I'm giving it 5 stars for the basic recipe. I'm not a fan of canned veggies so I used two ears of grilled corn, and fresh peppers and tomatoes from the garden. While we were eating my husband suggested we try potatoes instead of squash for a hearty winter meal. I'll bet there are other combinations people will come up with using this excellent recipe. Thanks for sharing!

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grammyjammy

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Reviewed: Aug. 27, 2009

Wow!! I'm rating this five stars for the great base recipe, even though I made some changes. SO GOOD! I substituted Rotel for the tomatoes, but still added the can of green chiles. It was spicy but not so bad that you couldn't enjoy it. I also added diced cooked chicken and white rice to make it more filling. This was extremely tasty... my husband had seconds and even requested the leftovers for lunch! This will definitely be on our regular rotation..thanks for the recipe!!

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CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 25, 2009

I followed the recipe to the point, except i used green onions and a little basil with the oregano. I also added more cheese because it just didn't have a strong enough taste. I really liked it but my hubby wasn't so excited. He doesn't like chunky tomatoes in soup. He said it was only two stars. Weirdo! LoL

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Aug. 22, 2009

I made the mistake of substituting half of the processed cheese with shredded cheddar...not a good idea. The cheddar caused the soup to have really stringy cheese strands that stuck to my spoon...so not appetizing. Not sure I would ever make this again had I used just velvetta either as it is just ok, nothing special.

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Erika

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

I changed this recipe slightly to fit what I had on hand. I did not have Mexican stewed tomatoes so I used a can of Ro-tel and left out the 4.5 oz can of green chilies. I also added a little bit more cheese. It turned out great. This is a nice way to serve up squash and zucchini. My oldest son liked his with crushed tortilla chips and sour cream.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

YUM! YUM! YUM!!

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jimaneye67

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Aug. 11, 2009

I have made this twice in the last two days! I substituted vegetable broth and left out the cilantro, but those are the only changes I made. I am a Velveeta hater, but in this recipe, it just works. This is an excellent recipe!

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ERINBOW

Cooking Level: Professional

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Reviewed: Aug. 5, 2009

Everyone loved..I did change it a bit though.Instead of canned corn, tomatoes and chili peppers, I used fresh (all but the corn was from my own garden!)I used chicken bullion(what I had) and used only 8 oz of the velveeta and 4 oz of sharp cheddar. I will probably be making many times more!!!

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Aug. 3, 2009

I added chicken and A LOT of cumin. This recipe definitely needs more spice. In addition to cumin, I also added chili powder and some fajita seasoning. I give it 3 stars as written, 5 stars with added seasoning.

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neva

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

Yummy! I didn't have the yellow squash so I used shredded hash browns which really went well in it. Next time I think I will cut back on the oregano, and maybe add some chicken. Great recipe though!

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Aug. 2, 2009

Very good. Nice way to use up those summer squash. I used yellow squash, a can of rotel and shredded taco cheese because that is what I had on hand.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 28, 2009

I liked this soup. I thought it had nice flavor and was easy to throw together. My husband liked it, but I think he is always hesitant to love something that doesn't contain meat. It was a nice change and more along my tastes than the hubby.

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cookinmama

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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Reviewed: Jul. 27, 2009

My husband and I thought this was a very tastey soup. I made it as written. The broth was thinner than I anticpated and I felt the cilantro was overpowering. I ate it again on day 2 and the cilantro mellowed out and the overall flavor was very good. I enjoy spicy foods and considered substituting Rotel, as other reviewers mentioned, but stuck to the recipe. I am glad I prepared this as written because with the cilantro and added spice, I think it would have masked the wonderful flavors of the vegetables.

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