Name: Cream of Broccoli Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups frozen broccoli ((WIC approved)); 2 cups frozen mixed vegetables ((WIC approved)); 1 can (10-ounce) cream of mushroom soup, reduced sodium; 1 soup can 1% or nonfat/skim milk ((WIC approved)); 2 ounces cheddar cheese (grated) or 1/2 cup shredded ((WIC approved))

Connecticut wic program

This recipe provided by Connecticut Department of Public Health WIC and SNAP-Ed

Cream of Broccoli Soup

4.24 from 21 votes

Easy and hearty soup loaded with veggies

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4

Course: Soups

Ingredients Method Notes

Ingredients

2 cups frozen broccoli (WIC approved)
2 cups frozen mixed vegetables (WIC approved)
1 can (10-ounce) cream of mushroom soup, reduced sodium
1 soup can 1% or nonfat/skim milk (WIC approved)
2 ounces cheddar cheese (grated) or 1/2 cup shredded (WIC approved)

Method

Mix broccoli, mixed vegetables, and light cream of mushroom soup in a saucepan.
Fill the soup can with milk and add to saucepan.
Stir over low heat until steaming hot and vegetables are cooked.
Add cheese, stirring until melted.
Serve hot.
Refrigerate leftovers.

Notes

Be Creative:
• Use 2 cups of cooked, fresh broccoli instead of frozen broccoli.
• Replace 2 cups of mixed vegetables with 2 cups of your favorite vegetable.

Original recipe from Recipes adapted from Eating Smart-Being Active Cookbook

This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. SNAP helps low income people buy nutritious food for a better diet. To get more information contact the CT Department of Social Services at 1- (855) 626-6632 or WWW.CT.gov/dss . USDA does not endorse any products, services, or organizations. Provided by Department of Public Health in partnership with the University of Saint Joseph. This institution is an equal opportunity provider.