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Broccoli Vegetable Soup

Calories: 117 WW Freestyle Points: 2
Nutrition
Broccoli Vegetable Soup

This is a quick and tasty soup that goes well with salad, bread-stick, crackers or sandwich. I used a ramekin with a lid so I could pack this up for lunch at work. Only points are in the olive oil and a few shaves of parmesan. Recipe makes 4 servings.

Total Cook/Prep time: 45 minutes

Ingredients

  • 1 quart chicken broth
  • 1 can whole peeled tomatoes (pureed)
  • 3 cups fresh broccoli florets (chopped)
  • 1 medium onion (diced)
  • 7 or 8 cloves of garlic (minced)
  • 3 stalks of celery (sliced)
  • 2 large carrots (sliced thick on an angle)
  • 1 tbsp olive oil
  • Few shaves of Parmesan
  • salt and pepper

Directions

On low heat, sautee the onions and garlic in the olive oil for about 5 minutes - or until the onions start to sweat a little (stir frequently to be sure the garlic doesn't burn)

Add the chicken broth, tomatoes, celery and carrots

Let it simmer about 30 minutes

Add the broccoli and continue to cook for another 30 minutes

Add salt and pepper

Store the soup in Ramekins for a pack-and-go lunch, and top it with the shaved parmesan

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RATING:  
  5 (4 reviews)
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