Broccoli Cheese Soup - Ww |
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Prep Time: 1 Minutes Cook Time: 29 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've been experimenting with reduced fat velveeta cheese in soup and came up with this yummy soup. The cheese is not overwhelming, but it does provide a creaminess to the soup. The flavors are very simple, not fancy in any way - but it tastes great and is very low in calories too! WW pt = 2/serving Ingredients:
1 (14 1/2 ounce) can fat free chicken broth |
7 ounces water |
16 ounces frozen broccoli florets |
1 (14 1/2 ounce) can diced tomatoes (the ones with green pepper celery and onion) |
5 ounces velveeta reduced fat cheese product, chopped |
salt and pepper (optional) |
Directions:
1. Combine broth. water. broccoli and tomatoes.
2. Bring to a simmer and cook until broccoli is tender, 20-25 minutes.
3. Transfer veggies only to a food processor or blender and process 2-4 on/off pulses so that veggies are bite-size. Return veggies to pan.
4. Cube Velveeta and add to soup, stirring until melted.
5. If desired, add salt and pepper to taste.
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