70 calorie per cup broccoli cheese soup

Ingredients:

1 (24 oz) package frozen broccoli in cheese sauce (located in the frozen vegetable section, I used the kind by Green Giant)

3 cups frozen broccoli florets

1 cup onion, chopped fine

2 cups chicken broth

1/2 tsp garlic powder

salt and pepper to taste

*Optional: 1 packet of sweetener of choice to bring out the natural sweetness of the broccoli.)
Method:

1. Place all of the ingredients in a crock pot on high for 4 hours, or on low for 8 hours. OR place in a large sauce pan on medium-low heat on your stove top for about 30-45 minutes, or until broccoli is soft.

2. Before serving, scoop out 1/2 of the broccoli florets, and some of the liquid, and place it in a blender. (This will give you a nice creamy based soup, with some broccoli florets for texture, but you could pour all of it in the blender if you desire a creamy soup. *Tip: Use a kitchen towel to cover the top of the blender as a safety measure any time you are blending something hot).

3. Puree broccoli in the blender, and pour back into the crock pot. Stir until everything is well combined.

4. Serve immediately, or transfer to a Tupperware and store in the fridge for up to 7 days, or freeze for up to 6 months.

5. Top with reduced fat shredded cheddar cheese if desired! Enjoy!

Enjoy!
Servings: about 6 cups

Calories: 70 calories per cup

Weight Watchers Points Plus Value: 2 per cup

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