Photo of Super-Easy Cream of Broccoli Soup by WW

Super-Easy Cream of Broccoli Soup

Points® value
Total Time
36 min
20 min
16 min
The classic favourite lightened up and streamlined with convenience foods. Add freshly grated nutmeg for a little heat.


Unsalted butter

1 tsp(s)


1 medium, chopped

Frozen chopped broccoli

20 oz, thawed

Canned condensed cream of potato soup

32¼ oz, three 10 3/4 oz cans

Fat-free skim milk

4 cup(s)

Low-fat shredded cheddar cheese

¾ cup(s), extra-sharp

Dijon mustard

1 tbsp(s)

Cayenne pepper

tsp(s), or to taste

Kosher salt

1 tsp(s), or to taste (optional)


  1. Melt butter in a large nonstick saucepan over low heat. Add onions and increase heat to medium-low; cover and cook, stirring occasionally, until tender, about 7 minutes.
  2. Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes. Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired.
  3. Yields about 1 1/4 cups per serving.


This soup can be made 2 days ahead. Add freshly grated nutmeg if desired.Puree all, or part of the soup, for a thicker consistency.