Spicy Broccoli and Cheese soup
Serving Size : 12
2 pound frozen broccoli chopped
1 pound frozen cauliflower chopped
4 cup fat-free -- reduced-sodium chicken broth
1 Can Tomatoes with chopped green chilies
10 oz Light Reduced-Fat Pasteurized Processed Cheese Product
Bring to a boil and then simmer all the ingredients EXCEPT the cheese! Let simmer until the veggies are very soft - Do not boil on high or you will lose a lot of broth.
The trick to making it thick and creamy is to carefully blend up the soup in a blender - all but a ladle of whole veggies -
After blending up - cut up your Velveeta cheese (smaller the better) and toss in soup. Recover - no need to heat back up - just stir it every few minutes until the cheese is melted.
Servings | 12 (1 cup per serving)
You can make this a main dish soup by adding a lb of cooked lean ground beef. Of course you can also add noodles, for the family this is a bit spicy.
You can also do this in the crock pot adding the cheese at the end I do not puree this soup and the broth is thin, pureeing makes a thicker soup. WW message board again!
I like this soup for lunch as it is a light side dish that gets a veggie or 2 in me.