Weight Watchers Cream of Broccoli Cheese Soup



  • ½ teaspoon dried basil
  • ¾ cup shredded reduced fat sharp cheddar cheese
  • 1 carrot chopped
  • 1 onion, chopped
  • 2 cups chicken or vegetable broth
  • 3 cups skim milk
  • 3 small all-purpose potatoes, peeled and chopped
  • 4 cups chopped broccoli
  • Salt and freshly ground black pepper to taste


  1. In a Dutch oven or non-stick soup pot spray a non-stick cooking spray.
  2. Saute the onion and cook over the medium heat, stir until the onion starts to soften, for about five minutes.  
  3. Add the potatoes, basil, carrot, broccoli and broth. Increase the heat to a boil, then lower the fire to low and simmer, covering the pot, for about 20 mins or until the vegetables are soft.
  4. Transfer the mixture in the blender and pulse until smooth.
  5. Pour the blended mixture into soup pot. Pour the milk and stir until heated. Remove the heat and allow it to cool for around one minute.
  6. Add in the cheese and stir until it melted. Add pepper and salt to taste.