No-Cream Creamy Broccoli Soup

photo by:kraft

There’s more to this better-for-you soup than the name suggests. Like four flavorful veggies, rice and savory grated Parm. A warm, smooth, satisfying bowl of goodness.

time

prep:

40 min

total:

40 min

servings

total:

8 servings, 1 cup each

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What You Need

carrots, chopped

stalks celery, chopped

onion, chopped

Tbsp. oil

cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1/2

tsp. pepper

4-1/2

cups broccoli florets

1/2

cup instant white rice, uncooked

cups milk

1/4

cup KRAFT Grated Parmesan Cheese

Make It

COOK and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; stir. Bring to boil.

STIR in broccoli and rice. Simmer on medium-low heat 10 to 15 min. or until vegetables are tender, stirring frequently.

ADD soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.

Kraft Kitchens Tips

Substitute

Substitute 4 cups frozen or drained canned peas, chopped asparagus or chopped leeks for the broccoli.

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soliphant

posted:2/16/2006

I thought it was very good, but it needed more salt for me.

Jayjay1174

posted:2/15/2006

I loved this soup - especially the lower calories compared to a cream of broccoli soup. It only takes a quick "spin" of the blender - otherwise it turns into pure liquid and you want to be able to taste the texture of the veggies. We will definitely have this soup on a regular basis.

nicole19823

posted:2/10/2006

I followed the recipe exactly and it was very runny, I added a little more cheese to thinken it up, but it was very good.

a cook

posted:2/8/2006

I made one change on this recipe and that was to use left over rice. This recipe was so delicious I shared it with my mother and sister. They thought it was easy and delicious also. It also freezes and reheats beautifully.

a cook

posted:2/7/2006

This was a very quick and easy soup with great flavor and texture. I used instant brown rice instead of white and served it with a tiny bit of cheddar cheese as garnish. I will definately make this one again.

a cook

posted:2/7/2006

Very good for a light meal. Amazingly tasty and full-bodied and the ingredients are quite simple and easy to obtain! Feel sure it will freeze easily and warm up in no time at all.

a cook

posted:2/6/2006

I had a big bag of broccoli to use up and this soup was perfect. I didn't follow the recipe exactly- I used much more broccoli and I didn't have instant rice - I just added a cooked batch of 1/2 cup white and 1/2 cup brown. It was the perfect use of broccoli that needed to go!

Lisajean77

posted:2/6/2006

I loved this soup, easy to make and a very filling soup! I made it for a friend of ours and she thought it was from a can! My blender pureed the recipe so it didn't have any chunks in it that resembled the picture but it was awesome none the less! I would definitely make it again!

a cook

posted:2/2/2006

Super runny and bland. Didn't resemble picture. This one is a loser for sure.

Tuwi

posted:2/1/2006

I usually enjoy all the receipes I try from the magazine and website...However, this one really was not good. I made a whole pot of it and NO one liked it and I had to pitch the batch. It had great potential, but it really failed...I am a soup lover, but this had NO flavor (I even tried to add extra cheeses and seasonings) and the texture was really not appealling!