Super-Easy Cream of Broccoli Soup

Weight Watchers 4 points Serves: 8

Super-Easy Cream of Broccoli Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tsp unsalted butter

  • 1

    medium uncooked onion(s), chopped

  • 20

    oz frozen chopped broccoli, thawed

  • 32¼

    oz canned condensed cream of potato soup, three 10¾ oz cans

  • 4

    cup(s) fat-free skim milk

  • ¾

    cup(s) low-fat shredded Cheddar cheese, extra-sharp

  • 1

    Tbsp Dijon Mustard

  • tsp cayenne pepper, or to taste

  • 1

    tsp kosher salt, or to taste (optional)


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. Notes 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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