Weight Watchers Broccoli Cheese Soup 2 Pts Per Cup
Indulge guilt-free with this creamy and satisfying Weight Watchers Broccoli Cheese Soup, a comforting bowl of flavor that’s only 2 WW points per cup! Packed with tender broccoli florets, a luscious blend of fat-free evaporated milk, and reduced-fat sharp cheddar cheese, this lightened-up soup doesn’t skimp on hearty, cheesy goodness. Enhanced with aromatic garlic, onion, and a hint of paprika, this recipe is thickened with a cornstarch slurry for a velvety texture without the heavy cream. Ready in just 35 minutes, it’s a quick and wholesome option for busy weeknights. Whether you’re following a Weight Watchers plan or just looking for a nutrient-rich, low-calorie meal, this soup is the perfect cozy indulgence. Serve it with a side of crusty whole-grain bread or a crisp salad for a complete and satisfying dinner.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 cups low-sodium chicken broth
- 1 cup fat-free evaporated milk
- 1 cup reduced-fat sharp cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 spray olive oil spray
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika
Instructions
Spray a large pot with olive oil spray and heat over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently.
Pour in the chicken broth and bring to a simmer.
Add the broccoli florets to the pot and cook for 10-12 minutes, or until the broccoli is tender.
In a small bowl, whisk together the cornstarch and cold water to form a slurry. Slowly add this to the simmering soup, stirring continuously until the soup starts to thicken.
Lower the heat and stir in the fat-free evaporated milk, salt, black pepper, and paprika.
Using an immersion blender, partially blend the soup, leaving some broccoli pieces for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Gradually add the shredded reduced-fat sharp cheddar cheese to the soup, stirring until fully melted and incorporated.
Taste and adjust seasonings if needed, then serve hot.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 41.4 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 2650 mg | 204% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1198 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
