Super Easy Cream of Broccoli Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Favorite soup lightened up and made easier with convenience foods; freshly grated nutmeg adds an elegant touch.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 8 min
    Cook Time: 16 min


    Soup can be made up to 2 days ahead. Add freshly grated nutmeg if desired. For a thicker consistency, puree all or part of the soup.


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    Posted On:

    May 9, 2020

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