Creamy Vegetable-Cheese Soup

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Creamy Vegetable-Cheese Soup
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  • Prep 5 min
  • Total 15 min
  • Servings 8
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It's not uncommon to joke about something called process cheese loaf. Well, folks, it really comes in handy for this simple and delicious soup supper--give it a try!
Updated Sep 12, 2016


  • 4 ounces fat free VELVEETA™ Original Cheese loaf
  • 3 1/2 cups fat-free (skim) milk
  • 1/2 teaspoon chili powder
  • 2 cups cooked brown rice
  • 1 bag (1 pound) frozen cauliflower, carrots and asparagus, thawed and drained


  • 1
    Heat cheese and milk in 3-quart saucepan or 4-quart Dutch oven over low heat, stirring frequently, until cheese is melted. Stir in chili powder.
  • 2
    Stir in rice and vegetables; cook until hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use cooked white rice instead of brown rice.
  • tip 2
    Use instant instead of regular brown rice. Instant brown rice cooks in just 10 minutes; regular brown rice takes 45 minutes.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value*:
Vitamin A
*Percent Daily Values are based on a 2,000 calorie diet.
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