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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alisondvm

posted:7/10/2007

Very good for a lighter soup. I used vegetable broth instead of chicken for a vegetarian version.

a cook

posted:7/4/2007

Really good! I add chicken for some extra protein too.

meiveth

posted:5/4/2007

My husband and i loved it!

Jillian310

posted:5/2/2007

I passed this recipe along to my dad to make and we weren't completely impressed with it the first time around. However, reheated the next day it was phenomenal! Maybe it just needed to sit for a while but if you don't like it, give it a shot the next day. Also, sprinkle LOTS of parmesan...makes it much better.

lori9081

posted:4/10/2007

EASY AND QUICK,,, GREAT FOR A RAINY DAY.

r_crespo

posted:4/9/2007

It was good but very bland. I tried my best to season it up but I need to find the right ones.

ksirginnis

posted:4/8/2007

Oh. My. Gosh. DELICIOUS! I make it on Sundays and take it to work for lunch all week - and never get tired of it!

BrigitteCouture

posted:3/28/2007

Very good and healthy soup. Easy to make. I didn't have any rice but it was excellent without. The parmesan cheese adds a lot of flavor.

reignkeenheart

posted:3/21/2007

This soup comes out rather thick, which took a bit of getting used to, but the taste is great, especially if you sprinkle the top with more parmesan.

tstreich

posted:3/16/2007

I thought it was perfect as is - but the next time I make I might add a little garlic. You can also cut back on the oil and use chicken broth or water to cook the vegetables - save some fat. I did make this ahead of time (without the milk and parmesan) and froze it in 2 batches. Each batch made 2 really good sized bowls for dinner or 4 side bowls to go with a sandwich or salad.