Easy Cheesy Cream of Broccoli Soup

Easy Cheesy Cream of Broccoli Soup

Keli Oelerich 0

"This is a fast but delicious soup recipe for those who like broccoli soup but don't like the canned taste. I use light cheese and 98% fat-free soup to reduce the fat content of the soup."

Ingredients {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1910 mg
  • 76%

Based on a 2,000 calorie diet

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  1. Prepare broccoli according to directions. Drain off excess water.
  2. Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low.
  3. Add cheese, stirring until melted. Add salt and pepper to taste. Your quick and creamy soup is ready to serve!
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Reviews 81

  1. 97 Ratings

CT gourmet

Just searching for a broccoli soup recipe- I am sorry to be a party pooper but when I read a recipe that has a frozen vegetable, canned cream soup and processed cheese as main ingredients, I can only cringe. You lose absolutely no time by substituting the real things- fresh broccoli, premade chicken stock, fresh cream if you must, and real cheese. And nutritionally you are 200% better off!


This is great! I used steamed fresh broccoli, and used cheddar cheese instead of the Velveeta. I cut the broccoli small, but didn't puree it. Very quick and yummy. Great for those winter days!


Yummy! I ran the milk, soup, and broccoli through my food processor before adding the cheese, and it turned out very creamy (my hubby said it was almost like a chowder). I also used the cream of celery soup instead of cream of mushroom. Thanks for a great recipe!