Creamy Broccoli Cheese Soup

Lately, I've had a craving for a creamy soup. Rather than going out and "splurging" I decided to create my own, and I know exactly what's in it.

This creamy broccoli cheese soup is reminiscent of the soup served at Panera Bread. The soup they serve is 6 PointsPlus for 1-cup; 9 PointsPlus for the 1 1/2 cup serving size bowl. This soup makes me just as happy, and it's only 3 PointsPlus for 1-cup; 5 PointsPlus for 2-cups.

I'm not a fan of fat free cheeses, but if you decide to swap the reduced fat shredded cheddar for fat free, your bowl of delicious soup is only 2 PointsPlus. If you're doing Simply Filling or Simple Start, you'll still only need to account for 1 Indulgence PointsPlus.

Broccoli Cheddar Soup

3 cups low sodium vegetable broth (I used Trader Joe's)
1 cup fat free half and half
16oz frozen organic broccoli
2 carrots, grated (or 1 cup carrot shreds)
2 garlic cloves, minced
1 tsp salt
1/4 tsp black pepper
4 Tbls corn starch
2 Tbls water
1 cup shredded 2% sharp cheddar cheese


1. In a large microwave safe bowl, place the grated carrots and top with the frozen broccoli. Microwave on high for 4-5 minutes, until broccoli is thawed and carrots are soft.

2. In the bowl of a food processor, addd the broccoli and carrots and pulse until finely chopped.

3. Transfer chopped broccoli and carrots to a large saucepan. Stir in the vegetable broth, half and half, minced garlic cloves, salt, and pepper. Bring to a boil.

4. While waiting for the soup to boil, mix cornstarch with water to make a slurry. Once soup comes to a boil, stir in slurry, and cook over high heat until thick.

5. Reduce heat to low and stir in cheese.

6. Ladle into bowls and enjoy!


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6 servings | 3 Weight Watchers PointsPlus