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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HumbleServant

posted:1/20/2006

I'm sorry, but we were so disappointed. It looked like green slime in appearance, and was very bland in taste even after adding a few spices based on previous comments.

shannalr

posted:1/20/2006

This soup is VERY thin. There is too much liquid in the receipe. If you want to make this, try cutting down to one cup of water instead of two, upping the rice to one cup, and beware NOT to process the soup for more than 3 or 4 seconds in the blender. I also added quite a bit of garlic powder to give it some flavor, its very bland.

a cook

posted:1/19/2006

Great taste and very filling soup! I used Kraft american cheese singles (4 slices) instead of parmesan - and it was yummy! One of my favorites...

mcjack31

posted:1/18/2006

Loved it!!! I was so delicious on the first day, the second and the third. It was so flavorful and I even left out the celery because I did not have any around.

stub16

posted:1/18/2006

Simple and fast. Had much more flavor than I thought it would. I used an immersion blender (boat motor) which works best. I grated my own fresh parmesan and would suggest 1/3 to 1/2 cup to bring the soup together better.

kristen22799

posted:1/16/2006

The soup was good but I added some grated cheddar cheese and salt and pepper to jazz it up. Also, this is not a no fuss easy meal.

chauni

posted:1/16/2006

This soup is delicious! I had for lunch at work today and will be bringing again tomorrow. Added 3 saltine crackers for additional texture/flavor and everything was perfect!

thebigtrout

posted:1/15/2006

It's a good start, but it needed some jazzing up. I added a lot more parmesan and some cheddar too and I agree with a previous reviewer that it might help to add just a little bit of cream to give it a creamier taste and all around better flavor. Also need a lot of salt and some pepper to add flavor. It's a good basic recipe to start with and then adjust to your tastes.

a cook

posted:1/15/2006

I love how the flavors work together. I think next time I won't puree it so long so that I have more textures in it.

a cook

posted:1/14/2006

My and husband and I both loved this soup. It was very easy to make. We will have it again.