Super-Easy Cream of Broccoli Soup

Prep Time
8 min
Cook Time
16 min
Recipe Details
  • 1 tsp unsalted butter
  • 1 medium uncooked onion(s), chopped
  • 20 oz frozen chopped broccoli, thawed
  • 32 1/4 oz canned condensed cream of potato soup, three 10 3/4 oz cans
  • 4 cup(s) fat free skim milk
  • 3/4 cup(s) low fat shredded cheddar cheese, extra-sharp
  • 1 Tbsp Dijon Mustard
  • 1/8 tsp cayenne pepper, or to taste
  • 1 tsp kosher salt, 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. 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.
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.

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