Quick Weeknight Broccoli Cheese Soup
Quick broccoli cheese soup made with frozen broccoli, cheddar, and cream soup. An easy weeknight soup that’s cozy, creamy, and ready fast.
Equipment
- Normal Kitchen Utensils
Ingredients
- 2 10 Oz. Cans Cream of Chicken and/or Cream of Mushroom Soup
- 2 C Milk Whole Milk is preferred, 2% works and Half n Half will make it nice and rich.
- 2 C Shredded Cheddar Cheese
- 12-16 Oz. Bag Frozen Broccoli Florets
- 1/2 tsp Garlic Powder (Optional)
- 1/2 tsp Onion Powder (Optional)
- Salt and Pepper to Taste
Instructions
- In a pot over medium heat, stir together the milk and canned soup until smooth. Add the (optional) garlic powder and onion powder.2 10 Oz. Cans Cream of Chicken and/or Cream of Mushroom Soup, 2 C Milk, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder
- Add the frozen broccoli and bring to a simmer (this may take a while as the broccoli thaws. Simmer 8-10 minutes, until the broccoli is tender.12-16 Oz. Bag Frozen Broccoli Florets
- Reduce the heat to low and stir in the cheddar cheese. Add one handful at a time and stir until it is fully melted in.2 C Shredded Cheddar Cheese
- Add more milk as needed (if you like a thinner consistency). Season with salt and pepper to taste.Salt and Pepper to Taste
- Serve hot.