What’s better on a cold day than a warm bowl of homemade soup? One that is fast, easy, and diet-friendly!
Happy Friday, friends! I don’t know about where you live, but on this early January afternoon here in North Mississippi it’s cold, cloudy, and just plain icky.
I’m at work so I can’t cozy up to my fireplace or snuggle up under the covers, but what I can do is enjoy a delicious bowl of my very favorite homemade broccoli and cheese soup. I have to tell you this recipe is SO easy, and FAST. The best part of all is it won’t blow your New Year’s diet!
When I say easy, well, you aren’t going to believe just how easy this recipe is. I haven’t tried it but you could probably easily adapt it for using your crockpot, slow cooker, Ninja foodie, and probably even your Instapot!
I want to make a little disclaimer. I believe this recipe originally came from WW, but I adapted it to add a whole new element which really pumps up the entire recipe on so many levels….RICE! It took a ho-hum, mediocre recipe and turned into something fabulous by only adding one ingredient.
So without further adieu, let’s look at the recipe.
THE BEST RECIPE FOR BROCCOLI AND CHEESE SOUP
3 (14.5 ounce cans) chicken broth
2 pounds of frozen broccoli florets
1 (10.5 ounce) can of Rotel tomatoes
10 ounces of regular Velveeta cheese, cubed
3 cups of cooked white rice
- In a large pot, add Rotel, chicken broth, and frozen broccoli.
- Simmer for 20-30 minutes – until broccoli is tender.
- Add Velveeta cheese.
- Simmer and stir frequently until cheese is thoroughly melted.
This recipe is great to make in larger batches and freeze. My favorite cracker for this soup is Ritz crackers (of course)! The buttery-ness of the cracker just goes so well with it.
Depending on which brands you use for the ingredients, one serving (one cup) is about 190 calories.
Please come back after you make it and leave a note in the comments about how you and your family enjoyed it.