* Exported from MasterCook *

Broccoli Cheese Soup

Recipe By :Weight Watchers
Serving Size : 12 Preparation Time :0:30
Categories : @ SENT 6/99 Ww Forum


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package butter buds -- (r)
8 cubes chicken bouillon
1 package lipton soup mix - savory herb with garlic
8 cups water
1 cup carrot -- sliced
1 onion -- chopped
1 cup celery -- chopped
16 ounces broccoli -- frozen
24 ounces potato -- cubed
3/4 pound velveeta light -- cubed

Dissolve Butter Buds, Bullion Cubes and Soup Mix in 2 Cups hot water.

Prepare all veggies... add veggies and remaining 6 cups water to large
pot. Simmer 1& 1/2 hours or until tender.

After veggies are soft, you can remove about 1/3 - 1/2 of the soup and
puree in blender for a creamier soup. Put pureed veggies back into pot.

Add Velveeta cubes and heat until melted. Serve.


NOTES : 2 Points per 1.5 cups

Our leader handed out this recipe this week. It's actually called Creamy Vegetable Soup, but the Velveeta makes it cheesy so I renamed it. It's wonderful! I doubled the recipe and added an 8oz pkg. of Louis Kemp imitation crab. It's almost like a chowder.

Cheesy Vegetable Soup
Makes 4 (1-1/2 Cup) servings
4 points per serving

1 (16 oz) pkg frozen broccoli, corn & red peppers
3 C frozen potatoes O'Brien w/onions & peppers
1 (14 1/4 oz) can fat-free, reduced sodium chicken broth or vegetable broth
1 C fat-free half-and-half or fat-free evaporated milk
8 oz reduced-fat process cheese spread, cubed
1/4 t pepper

Combine first 3 ingredients in large saucepan; bring to boil. Cover, reduce heat, and simmer 6 minutes or until vegetables are tender. Stir in half-and-half and cheese; continue stirring until cheese melts and soup in thoroughly heated. Stir in pepper and serve immediately. Will curdle or scorch if cooked too long.

Calories 250; Fat 3.6 grams; Fiber 6.3 grams

A couple years ago I got a recipe during a WW meeting for a cheese soup using velveeta lite and cans of diced tomatoes. I can't recall what else was in it now and can't find the recipe! But I remember it was really great over a baked potato.

Anyone else remember this one or ever hear of it?

Thanks!

Hiya Christine

Recipe as follows..

2 pkg of California Style Veggies (frozen)
1 can diced tomatoes..
3 cans of Heathly Choice Chicken Broth or something 94% fatfree
10 o/z light velvet cheese

I brought the Veggies and Broth to a boil then added the cheese.
I tried the cheese soup with the tomatoes and with out the tomatoes I preferred with out.
I added about 1/2 of onions to mine.

1 pt per cup.

I really like it with a can of Rotel instead of just tomatos. The spice with the soup is great. I like to use one bag of broccoli florets, one of green beans and one of 'mixed' veges. Just what you like!

I agree, this soup is wonderful and one of my favorites. It's so easy to make and it's delicious and filling.

A variation on this that's really good -- add 1-2 torn up corn tortillas. Gives it a nice tex-mex flavor, without adding a lot of points. (2 4-inch corn tortillas = 1 point)