This is a suiting and scrumptious soup for fall. My youngest boy calls it "pumpkin soup," because I ladle it into a bread bowl the color and shape of a pumpkin. It actually has no pumpkin in it. This is a hearty dish chock full of vegetables.
4 cups cauliflower, chopped
1 cup carrots, chopped
1 cup onion, chopped
1 cup celery, chopped
3 cups chicken broth
12 oz. Velveeta cheese
2 cups milk
4 tablespoons butter
4 tablespoons flour
2 tablespoons fresh parsley, chopped fine
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1. In large stock pot, bring to boil cauliflower, onion, chicken broth, carrots, celery, parsley, basil, pepper, and salt.
2. Simmer 20 minutes. Blend by 2 cups full in blender--until vegetables are pureed.
3. Place back in stock pot and simmer on low heat.
4. In separate pan, melt butter. Add flour. Add milk all at once and stick until thickened over medium heat.
5. Add roux to vegetables. Add cubed Velveeta cheese. Heat until cheese is melted.
6. Serve in bread bowls.
Serves 8
