Eat Without

Cream of Broccoli Soup II

Source: USDA MyPlate Kitchen (no contributor credit published)

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-09-14.

Using pantry staples and frozen broccoli, this hearty soup can be made in 10 minutes. Use 1% or fat-free milk to keep it even healthier.

Makes
4 Servings
Serving size
1 cup, 1/4 of recipe

Ingredients

  • 1 package (10 oz) frozen, chopped broccoli (or fresh)
  • 1 package (10 oz) frozen mixed vegetables, thawed
  • 1 can (10.75 oz) cream of mushroom soup, low sodium
  • 10 3/4 us fluid ounces 1% low fat milk
  • 1/3 cup grated cheddar cheese, low fat (can use 1/4 to 1/2 cup)

Directions

  1. Wash hands with soap and water.
  2. In saucepan, prepare broccoli according to directions. Drain off water.
  3. Add mixed vegetables, cream of mushroom soup, and one soup can full of milk to the broccoli. Stir over low heat until steaming hot and vegetables are cooked. Add cheese, stirring until melted.
  4. Serve hot.
  5. Refrigerate leftovers.

Notes

Learn more about: Broccoli Carrots

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.