Recipe Detail

Super Easy Cream of Broccoli Soup

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  1. 1 teaspoons - unsalted butter
  2. 1 - medium onion chopped
  3. 20 ounces - frozen chopped broccoli thawed
  4. 3 cans - 10 oz. condensed cream of potato soup
  5. 4 cups - fat-free milk
  6. 3/4 cups - shredded extra-sharp low-far cheddar cheese
  7. 1 tablespoons - Dijon mustard
  8. 1 teaspoons - kosher salt
  9. 1/8 teaspoons - cayenne pepper or to taste
  10. - freshly grated nutmeg optional, if desired


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 the potato soup; gradually stir in milk until combined. 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 pepper and continue cooking until cheese melts.

Season to taste with salt, if desired.

Yields about 1 1/4 cups per serving.


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