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Cream of Broccoli Soup
Nb persons: 8
Yield:
Preparation time: 8 min
Total time:
Source:
| Super-Easy Cream of Broccoli Soup PointsPlus® Value: 4 | |
| Cooking Time, 16 min | |
| Level of Difficulty: Easy The classic favorite lightened up and streamlined with convenience foods. Add freshly grated nutmeg for a little heat. 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 cup(s) | fat-free skim milk |
| 3/4 cup(s) | 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) |
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. 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
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