PointsPlus Super Easy Cream of Broccoli Soup Recipe

Staff Writer
PointsPlus Super Easy Cream of Broccoli Soup Recipe
Cream of Broccoli Soup

Cream of Broccoli Soup

Hearty and satisfying, this soup pairs perfectly with a crusty loaf of whole-wheat bread. This soup can be made up to two days ahead; for a thicker consistency, purée all or part of the soup.

Ready in
24 m
Deliver Ingredients


  • 1 teaspoon unsalted butter   
  • 1 medium-sized onion, chopped   
  • 20 ounces frozen broccoli, thawed and chopped   
  • One 32 ¼-ounce can condensed cream of potato soup, or three 10 ¾-ounce cans   
  • 4 cups skim milk   
  • ¾ cups low-fat extra-sharp cheddar cheese, shredded
  • 1 tablespoon Dijon mustard   
  • 1/8 teaspoon cayenne, or to taste   
  • 1 teaspoon kosher salt, or to taste (optional)   
  • Nutmeg, freshly grated (optional)


Melt the butter in a large nonstick saucepan over low heat. Add the onion and increase the heat to medium-low. Cover and cook until tender, about 7 minutes. Stir occasionally.

Stir in the broccoli and the potato soup. Gradually stir in the milk until blended. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer, covered, until the broccoli is tender, about 5 minutes. Stir occasionally. Remove from heat; stir in the cheese until it melts. Add the mustard and cayenne, and stir to combine. Season to taste with salt and nutmeg, if desired.

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.