Total Time
30mins
Prep 1 min
Cook 29 mins

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 Nutrition

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.

Reviews

(6)
Most Helpful

We've made this recipe often and love it! We don't have canned tomatoes with chilies in the UK so I use salsa from a jar, and the more the better! Many thanks for posting!

Shuzbud January 26, 2015

Easy to make and healthy soup! I used fresh broccoli, otherwise made as directed. I was pleasantly surprised at how well the tomatoes went with this soup. We enjoyed this very much - thanks for sharing the recipe!

loof September 17, 2010

I liked it a lot, but i agree, it is better a little cooler. I am really fond of soups and this one is a keeper. Made for ZWT 6

Iceland May 26, 2010

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