Super-Easy Cream of Broccoli Soup
By á-2906
PointsPlus® Value: 4
The classic favorite lightened up and streamlined with convenience foods. Add freshly grated nutmeg for a little heat.
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.
Ingredients
- 1 tsp. unsalted butter
- 1 medium 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 cups fat-free skim milk
- 3/4 cup 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)
Details
Preparation time 25mins
Preparation
Step 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
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