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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salsu19

posted:1/14/2006

I rate it a 5 star because it is basically no fat. It tastes great (after pepper is added). I think I would add a little more Minute Rice and cook the vegetables in less Canola Oil to make it even healthier. Be sure to use No/Low Fat Chicken Broth and pureeing is an important step to make it creamy.

chjustash

posted:1/14/2006

My family loved this I also added 8 slices of kraft singles..

kilb

posted:1/12/2006

Very easy and cheap to make,may use a little cream next time. Salt and pepper made it perfect!

kkboon

posted:1/12/2006

I used Brown Minute rice in place of the Premium White Rice, the soup was delicious!

sabranarie

posted:1/11/2006

I substituted low fat cheddar for the parmesan, and added salt and pepper to taste. Excellant! I love this soup.