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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ayankeecuz

posted:3/12/2007

I substituted cauliflower for the broccoli. It was wonderful. I also prepared the recipe up to adding the milk and Parmesan, packaged it for the freezer. It yields 6 cups of the base. To use it, thaw and add 1/3 cup milk to each cup of the base recipe, heat and top with Parmesan. Yum!

ldianeh82

posted:3/8/2007

Definitely add a bouillon cube, and it's great.

tpaetznick

posted:3/5/2007

This is one of my daughter's favorite recipes. I do add 1 cup of rice, a can of chicken and a little velvetta cheese instead of the parmesan. Lastly I add a bit of garlic salt. Maybe a few more calories, but a little thicker and more filling.

susannaspear

posted:2/20/2007

It needed more flavor. I should have added more spices.

a cook

posted:2/16/2007

The soup started off looking good until I pureed it and then it became too soupy for my taste. I think next time I will just mix instead of puree.

JenCT1

posted:2/16/2007

Very good - I used cauliflower, and did add a bouillon cube to give it more flavor.

celi miller

posted:2/13/2007

Excellent soup! Very healthy and tasty! The only thing I would do it differently is to put less pepper in the soup. I like to have a hint of pepper in my soup, but not a taste of pepper.

a cook

posted:2/6/2007

Loved loved loved this soup. Only thing was needed salt, but I am a salt junkie -- so add to taste! Will make again soon!

ajl420

posted:2/6/2007

I made this recipie with a substitution of brown rice, cauliflower, and skim milk. It was very good. I was surprised at how thick the soup was. I will use it this spring when the asparagus is in full swing. I think this is a recipie which you could do many experiments with. I think I will season it next time with celery salt and minced garlic would also be a nice addition.

rmcguire1

posted:2/5/2007

My husband I really enjoyed the soup. I am going to make it again tonight. It's good and sinple to make.