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)

Rachel's notes:

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.


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