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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cshmoe

posted:2/7/2009

I thought the flavor of this soup was good, but my husband didn't care for the texture.

silverangel1983

posted:1/13/2009

This recipe is quickly becoming a staple in our house. I make it with brown rice to make it even healthier. The only problem I have is I have to add a lot of salt to it.

melody123174

posted:1/10/2009

DELICIOUS! Even my veggie hating 7 yr old loved it! I too added the shredded cheddar cheese at the end and I think it made it.

abuerkle1

posted:12/2/2008

This soup is a staple in our house, I make it almost once a week. My kids LOVE it (ages 3, 4 &5)! I add 1 cup of rice and also add 1 cup of shredded cheddar cheese at the end. I also use skim milk and it is so creamy and thick and good. Makes great leftovers too.

a cook

posted:12/1/2008

This soup wasn't so good the 1st time I made it. Try adding salt, garlic and black pepper. It makes a big difference. It's also a perfect soup to serve in a bread bowl.

pattiprickett

posted:11/16/2008

The soup was a bit bland until I added some salt, and white pepper!

sharpeipup

posted:9/24/2008

I actually prefer this version over traditional brocoli soup. Very tasty!

a cook

posted:7/14/2008

This is pretty tasty. I was running low on broccoli so I added some frozen english peas, potatoes and extra carrots to the mixture. I cooked all vegetables in 1 can of beef broth (no oil) and 1 boullion cube until tender, then blended it all in food processor. I put it back in the pot and added 1 cup of milk along with 1/2 cup instant brown rice. Turned out vert good! Great way to get in vegetables without much fat.

a cook

posted:6/20/2008

This does taste really good and is easy to make. It could use a little pepper though.

a cook

posted:4/15/2008

This soup was delicious! Even my 3 and 5 year old loved it. Loaded w/veggies! Little bland, may need to adjust the spices next time. Great excuse to use my immersion blender.