Comida Kraft
Recipe Box

No-Cream Creamy Broccoli Soup

No-Cream Creamy Broccoli Soup is rated 3.9085714285714284 out of 5 by 175.
Prep Time
40
min.
Total Time
40
min.
Servings

8 servings, 1 cup each

There’s more to this broccoli soup than the name suggests. Like four kinds of veggies and savory grated Parm. It's a warm, creamy bowl of mmm.

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What You Need

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Make It

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  • 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.

Substitute

Substitute 4 cups frozen or drained canned peas, chopped asparagus or chopped leeks for the broccoli.

Servings

  • 8 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

This savory soup is both rich in vitamin A thanks to the carrots, and an excellent source of vitamin C from the broccoli.

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 150
Total fat 8g
Saturated fat 2g
Cholesterol 10mg
Sodium 310mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 6g
Protein 6g
% Daily Value
Vitamin A 60 %DV
Vitamin C 40 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I made this soup and took to a Pot Luck event today. I made this soup and took to a Pot Luck event today. I was soooo disappointed. Broccoli Soup is one of my very favorites, but this does not taste like broccoli. If I added a potato, it would taste like potato soup, only with green broccoli pieces in it. It seems that the other veggies overpowered the broccoli flavor. It was dumped down the garbage disposal. I felt it was a waste of good food items. I did not realize what a delicate flavor broccoli has until I experimented recently, while making broccoli soup and put a potato in, thinking "filler", but it overpowered the broccoli. I'll stick to my own recipe.
Date published: 2006-02-19
Rated 4 out of 5 by from I made this for dinner tonight with a few changes to make it more healthy: I used brown rice and 2%... I made this for dinner tonight with a few changes to make it more healthy: I used brown rice and 2% milk. I also used a few garlic cloves instead of onion and part chicken broth and part turkey broth because it's what I had on hand. I used more broth than the recipe called for and I "blended" the batches through a food processor instead of a blender. Easy to make and yummy!
Date published: 2013-02-11
Rated 5 out of 5 by from The first time we made it we added a can of cream of chicken soup and one can of broth because... 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.
Date published: 2006-05-27
Rated 4 out of 5 by from This is pretty tasty. 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.
Date published: 2008-07-15
Rated 5 out of 5 by from I thought it was perfect as is - but the next time I make I might add a little garlic. 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.
Date published: 2007-03-16
Rated 4 out of 5 by from I made this recipie with a substitution of brown rice, cauliflower, and skim milk. 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.
Date published: 2007-02-06
Rated 4 out of 5 by from We were very pleased with the result of the recipe. We were very pleased with the result of the recipe. We followed it almost exactly except we replaced the chicken broth with the vegetable broth we had available. We also sprinkled the individual bowls with a little sea salt and some garlic croutons. It is very satisfying and surprisingly filling. We want to make this as an appetizer the next time we have guests. Yummy!!
Date published: 2006-02-21
Rated 4 out of 5 by from It's a good start, but it needed some jazzing up. It's a good start, but it needed some jazzing up. I added a lot more parmesan and some cheddar too and I agree with a previous reviewer that it might help to add just a little bit of cream to give it a creamier taste and all around better flavor. Also need a lot of salt and some pepper to add flavor. It's a good basic recipe to start with and then adjust to your tastes.
Date published: 2006-01-16
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