Tuesday, February 1, 2011

Creamy Brocolli Soup

My review:
Hot soup on a cold and windy night is probably the best dinner ever! This was easy to make, cheap, and good. I divided the pot into 4 big bowls and paired it with a salad.

Weight Watchers Points = 6

1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper

COOK and stir onions in butter in 2-qt. saucepan on medium-high heat until onions are crisp-tender. Blend in flour.
ADD milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently.
STIR in remaining ingredients; cook until heated through, stirring occasionally.

Notes:  I used 1% milk, reduced fat cream cheese, and light Velveeta.  By changing the ingredients, Weight Watchers points will change.


The Ninja said...

Thanks for the recipe, I'm going to try this one really soon.

Kelly said...

I love me some broccoli soup! Looks delightful!

Baby Weight and Beyond said...

Looks good! I love soup on a cold night!

NAN said...

I make this soup quite often. I steam my broccoli in chicken broth until it's pretty mushy and then just have to add very little half and half (I usually use the no fat kind) and sometimes it is so good, I don't add cheese or very little. I do the same with cauliflower; I have an immersion blender but usually can just use a potato masher!

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