Super-Easy Cream of Broccoli Soup
5
Points®
Total time: 36 min • Prep: 20 min • Cook: 16 min • Serves: 8 • Difficulty: Easy
Here's a classic favorite: Cream of Broccoli Soup. This version, though, is lightened up and streamlined with convenient ingredients. Plus, we shrunk down that dreaded prep-time from the usual hours it takes to make soup to just 36 minutes. With this recipe, there's a lot of room for experimentation. You can add freshly grated nutmeg for a little heat, and you can purée all or part of the delicious soup for a thicker consistency. And, you can make it up to 2 days ahead and still have it taste fresh and ready to serve!
Ingredients
Unsalted butter
1 tsp
Onion
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)
Shredded reduced fat Mexican-style cheese blend
¾ cup(s)
Dijon mustard
1 Tbsp
Cayenne pepper
⅛ 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 cups
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