Heat oil in large saucepan on medium heat. Add onions; cook and stir 5 min. or until tender.
Stir in broccoli, potatoes, broth, water and pepper. Bring to boil; simmer on medium-low heat 15 min. or until vegetables are tender.
Blend soup, in batches, in blender until smooth. Return to pan. Mix remaining ingredients until blended; whisk into soup. Cook and stir 2 to 3 min. or until heated through.
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
Blanch 6 additional small broccoli florets. Use to garnish individual servings of soup.
For easy cleanup, prepare using an immersion blender.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.