WW BROCCOLI CHEESE SOUP
Make and share this Ww Broccoli Cheese Soup recipe from Food.com.
Provided by Luvs 2 Cook
Categories Very Low Carbs
Time 1h5m
Yield 10 cups
Number Of Ingredients 4
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!
BROCCOLI CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
WEIGHT WATCHERS YUMMY CHEESE SOUP (EASY TOO)
Make and share this Weight Watchers Yummy Cheese Soup (Easy Too) recipe from Food.com.
Provided by seesko
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add 2 cans chicken broth.
- Add 1 can Rotel tomatoes.
- Add 2 packages frozen broccoli.
- Cook together 8 minute and then stir in 8 oz. Velveeta light cheese.
WEIGHT WATCHERS BROCCOLI CHEESE SOUP - 2 PTS PER CUP
I got this recipe from someone at my Weight Watchers meeting. I don't know where the original recipe came from. It's very low points and I can eat it every day without getting tired of it.
Provided by ChloeBowie
Categories Vegetable
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 2.2, Cholesterol 11.8, Sodium 991.2, Carbohydrate 9.2, Fiber 2.7, Sugar 4, Protein 10.9
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BROCCOLI-CHEESE SOUP IN BREAD BOWLS | HEALTHY RECIPES
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Servings 6Total Time 40 minsCategory Dinner,Lunch
- Preheat oven to 450°F. Flip a 12-cup muffin pan or 2 (6-cup) muffin pans upside down and lightly coat with nonstick spray.
- In a medium bowl, stir together self-rising flour and ¼ tsp each salt and cayenne pepper. Add yogurt; stir with a wooden spoon until just combined and then keep mixing dough with your hands until smooth (about 1 minute of kneading). Divide dough into 6 equal pieces. On a lightly floured work surface, roll each dough piece into a 4½- to 5-inch circle. Arrange dough over inverted pan, spacing apart so dough has room to rise. Press dough down around each muffin cup to form a bowl; if dough tears, pinch it back together. Bake at 450°F until golden brown, 13 to 15 minutes. Carefully lift bread bowls off pan and cool slightly on a wire rack.
- Meanwhile, in a medium saucepan, bring broth to a boil. Add broccoli to pan; cover and cook until crisp-tender, about 4 minutes. In a medium bowl or measuring cup, whisk together milk and all-purpose flour. Stir milk mixture, scallions, and remaining ½ tsp salt and ⅛ tsp cayenne pepper into broccoli mixture. Bring to a boil; cook until thickened, about 2 minutes. Remove pan from heat; gradually add cheese, stirring until cheese melts. Ladle about ½ scant cup of soup into each bread bowl. Serve immediately.
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From weightwatchers.com
Servings 8Total Time 36 minsCategory Appetizers
- Melt butter in a large nonstick saucepan over low heat. Add onions and increase heat to medium-low; cover and cook, stirring occasionally, until tender, about 7 minutes. Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes. Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired. Yields about 1 1/4 cups per serving.
- Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes.
- Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired.
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From weightwatchers.com
Cuisine AmericanCategory DinnerServings 4Total Time 24 mins
- Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
- Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot. Yields about 1 1/2 cups per serving.
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