Thursday, February 18, 2010

Creamy Broccoli & Cheese Soup

I have a thing for cheese. But I also have a thing for trying to lose weight. This recipe, while it may seem completely fattening, is really a tasty way to get that creamy fix--low calories and veggie servings to boot!

The CEO's Creamy Broccoli & Cheese Soup
{I can't take all of the credit here--
a friend of mine passed this recipe on to me!}


Ingredients:
1 box of frozen Broccoli Florets
1 lb. of Velvetta Cheese
1 carton of low-sodium Chicken Broth
1 can of Rotel Tomatoes


Microwave the Broccoli Florets for half of the time suggested on the box (you just want to thaw them out) - In a saucepan over medium heat, melt the cheese into the Chicken Broth until slightly boiling - Add the Broccoli Florets & Rotel tomatoes and simmer for 10 minutes

Even though I love the creaminess of this soup, I give it only 3 spoons. The Rotel tomatoes makes it very spicy. I love a little spice, but too much of it took away from the flavor of the cheese that I was craving. I would suggest either cutting the tomatoes with half Rotel and half plain mini-diced tomatoes, or just using a can of the mini-diced tomatoes instead.


Enjoy!!
~ Chrissy MacCEO

4 comments:

  1. I have this same problem with Rotel - it's really spicy -- but at Christmas this year my Grandmother told me to try "Orginal" Mild and it's yummy and not at all spicy.

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  2. yum! Hubs would love to try this!

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  3. MMmmmmmm Velveeta. I want some Velveeta!!

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  4. that looks amazing..

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