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!}

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.

~ Chrissy MacCEO


  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.

  2. yum! Hubs would love to try this!

  3. MMmmmmmm Velveeta. I want some Velveeta!!


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