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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a cook

posted:7/8/2006

Excellant

a cook

posted:7/8/2006

Nice hearty soup. Good fall item for those cool days. Easy and flavorful. Added a little garlic.

a cook

posted:7/6/2006

I prefer a cheesy broccoli soup, so I added cheddar cheese instead of parmesan.

oraliav

posted:7/1/2006

I like this soup but next time, I wont blend it too much.

karenr38

posted:6/13/2006

I thought that is was good, although next time I would use part other cheese instead of parmesan cheese- my preference. Also I would only put half in the blender. But over all - it was good.

roundrob

posted:5/27/2006

The first time we made it we added a can of cream of chicken soup and one can of broth because that's all we had. We also added some chicken seasoning from Frankenmuth along with pepper to perk it up. It was delicious. The next time we made it with chicken soup base rather than canned chicken broth and the flavor just exploded. It was awesome. We will definately make this recipe again and have recommended it friends.

internetwedding

posted:5/3/2006

This was disappointing. It wasn't bad tasting; it was just very flavorless. There are so many easy, tasty soups that I won't waste my time with this one again.

bshammer5

posted:4/29/2006

To quote my husband, "I'm pretty danged impressed with that soup!" It need a lot of salt/pepper to taste. I added a cup of rice, and a handful of lowfat shredded cheese to make it thicker and creamier. I also used fresh asparagus instead of broc. because I had it on hand. It ended up really good!

10231939

posted:4/28/2006

It never was creamy -- flat tasting.

a cook

posted:4/19/2006

Very good, especially on a cool evening.