6

Super-Easy Cream of Broccoli Soup

Total Time
36 min
Prep
20 min
Cook
16 min
Serves
8
Difficulty
Easy
Here's a classic favorite lightened up and streamlined with convenience foods. Add freshly grated nutmeg for a little heat.
Ingredients

unsalted butter

1 tsp

uncooked onion(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)

WeightWatchers Reduced Fat Mexican style blend shredded cheese

¾ cup(s)

Dijon Mustard

1 Tbsp

cayenne pepper

tsp, or to taste

kosher salt

1 tsp, or to taste (optional)

Instructions

  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. 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. Yields about 1 1/4 cups per serving.
  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.
  3. Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired.
  4. Serving size: 1 1/4 c
Notes
This soup can be made 2 days ahead. Puree all, or part of the soup, for a thicker consistency.

A happier, healthier you starts here