Long-grain white rice and fresh broccoli florets are pureed and blended with milk, sour cream and Parmesan cheese in this easy-to-make weeknight soup.
What You Need
Original recipe yields 8 servings
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 Tbsp. corn oil
3 cups water
1 cube chicken bouillon
1/2 tsp. black pepper
4 cups small fresh broccoli florets
1/2 cup long-grain white rice, uncooked
1-3/4 cups milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add water, bouillon and pepper; stir. Bring to boil.
Stir in broccoli and rice; simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring frequently.
Add soup, in batches, to blender or food processor; blend until smooth. Return to saucepan. Stir in milk, sour cream and cheese; cook 3 to 5 min. or until heated through, stirring occasionally.
Substitute 4 cups frozen or drained canned peas, chopped asparagus or chopped leeks for the broccoli.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 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.