Easy Weeknight Cheesy Veggie Soup (Low-Calorie, Low Point)

This creamy and flavorful soup features a rich, velvety cheese base loaded with tender vegetables.

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This Easy Weeknight Cheesy Veggie Soup is creamy, comforting, and comes together in just 30 minutes. It’s the perfect blend of tender vegetables and smooth, melty cheese, simple enough for a weeknight and cozy enough for Sunday dinner.

LaNette’s family loves this one, and once you try it, you’ll see why. This is a old Weight Watchers recipe that has been a popular recipe shared at WW meetings for years.

Why You Should Make This Creamy Vegetable Soup

• Quick and easy, ready in 30 minutes
• Rich in flavor, but easy on the budget
• Low in calories and WW points
• Great way to use up frozen vegetables
• Comfort food the whole family will love

What Is Cheesy Vegetable Soup?

This easy stovetop soup features frozen vegetables simmered in broth and blended with creamy Velveeta Reduced Fat cheese. The result is a velvety, hearty soup that’s packed with flavor, without being heavy.

What Ingredients Do I Need?

• 3 cans (15 oz each) chicken or vegetable broth
• 2 (16 oz) bags frozen vegetables (LaNette uses California blend)
• 1 (10 oz) can mild Rotel tomatoes
• 10 oz Velveeta Reduced Fat (2%), cubed

Note: Substitute mild Italian tomatoes, fire roasted, or chili-ready tomatoes for a different flavor profile.

How Do I Store Cheesy Veggie Soup?

Let the soup cool, then transfer it to an airtight container and refrigerate. Store leftovers in the fridge for 3 to 4 days. Stir well before reheating, as cheese may settle to the bottom. Reheat gently on the stove or in the microwave.

Can I Freeze This Veggie Soup?

Yes, with a note:

• Velveeta freezes better than many cheeses, but the soup may separate slightly when thawed.
• For best results, freeze in individual portions and stir well after reheating.

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Easy Weeknight Cheesy Veggie Soup

This creamy and flavorful soup features a rich, velvety cheese base loaded with tender vegetables.

Prep Time3 minutes mins

Cook Time30 minutes mins

Course: Dinner, Lunch, Soup

Diet: Low-calorie, Vegetarian/Meatless, Weight Watchers

Cooking Method: Stovetop

Calories: 113kcal

Author: www.theholymess.com

Servings: 10

Ingredients

• 3 cans chicken or vegetable broth 15 ounces each
• 2 bags frozen vegetables 16 ounces each, such as California blend
• 1 can of mild Rotel tomatoes 10 ounces, substitute Italian tomatoes, fire roasted, or chili ready for more mild flavor
• 10 oz Velveeta Reduced Fat 2%

Instructions

• Cook the vegetables in the broth until tender. Remove from heat.
• Cube up the Velveeta chese into the pot and let melt.
• The soup can be served as is, but I like to use an immersion blender to pulse a few times to thicken and break the vegetables into smaller bites.

Nutrition

Calories: 113 kcalCarbohydrates: 13 gProtein: 3 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.03 gCholesterol: 11 mgSodium: 291 mgPotassium: 197 mgFiber: 3 gSugar: 3 gVitamin A: 3103 IUVitamin C: 11 mgCalcium: 99 mgIron: 1 mg

Try More of LaNette’s Recipes

Healthy Monster Breakfast Cookies Recipe (for Weight-Loss and WW!) The Holy Mess

3 Healthy Wrap Recipes: Easy, Tasty, and Versatile

Rotini Feta Veggie Salad (Reader Recipe) The Holy Mess

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