Ww Broccoli Cheese Soup Recipes

WEIGHT WATCHERS BROCCOLI CHEESE SOUP - 2 PTS PER CUP

Steps:

• Mix chicken broth, frozen broccoli and tomatoes and chilies together.
• Simmer for 25 minutes or until veggies are tender.
• Cube Velveeta and put into soup pot.
• Simmer just until cheese is melted.
• This recipe freezes and refrigerates well. I make a large recipe at the beginning of the week and use it to snack on when I'm in danger of breaking my diet. I can have a large bowl and some crusty bread with it and still be under 5 points.

BROCCOLI POTATO CHEESE SOUP - WEIGHT WATCHERS

Steps:

• Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot.
• Add 1 cup of water and 2 bouillon cubes.
• Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender.
• Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
• Add cheese and Ham.
• Stir until cheese melts and Ham is warm.
• See "recipe description" at top for notes on bigger portions.

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

WEIGHT WATCHERS BROCCOLI AND CHEESE SOUP

Steps:

• Chop broccoli and cook in chicken stock until tender. Use a wand blender to puree broccoli and stock.
• Add the can of mushroom soup, almond milk and grated cheese.
• Saute the onions in the olive oil until done and slightly caramelized. Add to the soup along with salt and pepper to taste.

WW BROCCOLI CHEESE SOUP

Steps:

• Combne broccoli, broth, and tomatoes in a Dutch oven. Cook over medium heat for 1 hour.
• Add cheese stirring til melted.
• Remove from heat and enjoy!

WEIGHT WATCHERS BROCCOLI CHEESE SOUP - 2 POINTS PER CUP RECIPE - (4.4/5)

Steps:

• Mix chicken broth, frozen broccoli, tomatoes and chilies together. Simmer for 25 minutes or until veggies are tender. Cube Velveeta and put into soup pot. Simmer just until cheese is melted. This recipe freezes and refrigerates well.