Broccoli and Cheese Soup

I tend to stay away from complicated recipes because they intimidate me. If the instructions are too complex I'll buy the ingredients for a recipe and then end up throwing them out once they go bad because I never get around to actually attempting it. Maybe I'll face my fear soon and conquer some of them.

I found this recipe on Pinterest also. It is very delicious, and one serving is only 2 Weight Watchers points (I think I actually add more cheese than the original recipe, so we'll go ahead and say its 3 points). I decided I was on a roll with the four ingredient recipes, so here is another one.

32 Ounce package of reduced sodium chicken broth
14.5 Ounce can of diced tomatoes
12 Ounce package of frozen broccoli
16 Ounce package of reduced fat Velveeta cheese

Cook time: about 10 minutes

I bought two packages of broccoli hoping I would be inclined to use them both. However, I only used one. I decided to get the low sodium chicken broth to sway myself away from my salt addiction, and I got garlic tomatoes because I love garlic.

Lucky for you, you get to meet my cat, Tybalt, in the photos because he's a little demon and never gets off of the counters. Cleanly, I know.

Start by pouring the chicken broth into a pot, and heating over medium heat.

Open the can of tomatoes, and add to the broth.

Cut up the Velveeta into chunks, so that it melts faster once it is added to the pot. 

Continue to stir the broth and the tomatoes.

 

Cook the broccoli in the microwave before adding it to the broth and tomatoes.

(Or you can use fresh broccoli, which I did last time.)

Add the cheese to the pot.

Mix it up, and wait for the cheese to melt!

Once the cheese melts, the soup is much creamier.

Enjoy!

The first time I made this I used fresh broccoli, and a different brand of tomatoes. The broccoli was much better fresh, and these tomatoes are much larger than the other brand. However, overall it is still very tasty!