Velvety Vegetable-Cheese Soup

• 1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes

1. Bring vegetables and broth to boil in large covered saucepan on medium-high heat; simmer on low heat 10 min.
2. or until vegetables are tender.
3. Remove from heat.
4. Mash vegetables to desired consistency.
5. Stir in VELVEETA; cook 5 min.
6. or until VELVEETA is completely melted and soup is heated through, stirring frequently.

frozen broccoli, chicken broth

Taken from www.kraftrecipes.com/recipes/velvety-vegetable-cheese-soup-108628.aspx (may not work)