Broccoli Cheese Soup

I've had a day from hell, and after a day from hell nothing hits the spot like some comfort food, and what's more comforting than a bowl of cheesy goodness to fill your belly? I love Panera Bread's broccoli cheese soup, but I don't love the price tag that comes with it (or the fat and calories for that matter). This is a less calorie laden bowl of soup than you'll find in a restaurant, with more veggies too, so it's a lot more filling and you feel satisfied when you're done! For the broccoli, You could buy the heads, or you could cheat and buy the pre-cut and pre-washed florets in the fresh section like I did. You know, the ones you can steam in the bag? It makes it 100x easier and it's not that much more expensive than buying the whole head and doing all the work yourself.

Broccoli Cheese Soup

Serves 4
11 WW Points Per Serving


2 Heads of Broccoli Florets (or 2 bags)
1/2 Vidalia Onion, Finely Chopped
1 Cup Shredded Carrots
4 Ribs of Celery, Finely Chopped
2 Cups Low Sodium Chicken Broth
2 Cups Skim Milk
8 Wedges Laughing Cow Queso Cheese, room temperature
4 oz Neufchatel cheese, room temperature (by the cream cheese in the dairy case)
1 TBS Flour
Salt and Pepper to taste

Put the broccoli in a microwave safe bowl and cover tightly, microwave for about 5 minutes or until the broccoli is tender. Add olive oil, onion, celery, and carrots to a sauce pan and saute until celery and carrots are tender, and the onions are translucent, add the flour. Stir until well dissolved and let cook for about 2 minutes, stirring frequently.  Add broccoli, chicken broth and milk. Bring to a slow boil and then lower to simmer for approximately 10 minutes. Using a potato masher, break up the Broccoli so it's not large chunks of florets. Add the queso and neufchatel cheese to the pot and stir until incorporated. Season with salt and pepper and serve!