Easy Cheesy Cream of Broccoli Soup

80 Reviews

“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.” - by Keli Oelerich

Ingredients

1 (10 ounce) package frozen chopped broccoli
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
8 ounces processed cheese food (eg. Velveeta)
salt and pepper to taste

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 2 to 4 servings

Directions

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

Nutrition

Amount Per Serving (3 total)

Calories
331 cal
17%

Fat
15.9 g
24%

Carbs
24.9 g
8%

Based on a 2,000 calorie diet

Share It

Reviews (80)

Rate This Recipe

112

CT gourmet

Mar. 20, 2005

"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..." See more 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! "

KATHRYNSCM

Jan. 9, 2005

"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!..." See more"

JAMESMUM

Feb. 5, 2003

"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 cel..." See moreery soup instead of cream of mushroom. Thanks for a great recipe!"

More Reviews