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Broccoli & Cheese Soup with Tomatoes is chock-full of so many recipes. So many bland, low-point recipes...
I added a few extra ingredients, recalculated the points, and realized that adding a mere 2 points per serving turned their thin, sad soup recipe into a hearty, delicious soup. One serving really filled me up. 
Broccoli & Cheese Soup with Tomatoes
  • 2 t. Olive Oil
  • 1 Yellow Onion, minced (medium-sized)
  • 3 Cloves Garlic, minced
  • 2 Broccoli Crowns, chopped
  • 32 oz. Low-Sodium Chicken Broth
  • 6 oz. Velveeta, cubed (*4 oz. Velveeta in original recipe)
  • 1 can Rotel*
  • 1/2 cup Skim Milk
  • 1/2 cup Sour Cream*
  • Splash of Worcestershire* 
  • Dash of Cayenne Pepper*
  • Salt & Pepper to taste
  • 2/3 cup Water
  • 1/3 cup Cornstarch
  1. Heat the olive oil in a large saucepan over medium heat. Add onion and cook 5 minutes, until soft. Add the garlic and sautee for 2-3 minutes, until fragrant. Add the broccoli and broth and bring to a boil; reduce heat to medium and simmer 10 minutes, until the broccoli is tender.
  2. Reduce heat to low, add the velveeta and stir until cheese melts; stir in milk, sour cream and Rotel. Season with the worcesteshire, cayenne, salt & pepper. Simmer for 5-10 minutes.
  3. Whisk together water and cornstarch in a small bowl. Add mixture to the soup and simmer 2 minutes, until thick. I topped mine off with a little Sriracha.
    Serves 5
    7 WeightWatchers PointsPlus per 1 1/2 cup serving
    I put an * next to each ingredient that I added, if you omit them, it will be 5 points per 1 1/2 cup serving. 


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