Add this broccoli soup to the list of things Mom was right about. Adding sour cream and Parmesan at the end of cooking makes it super creamy!
What You Need
Original recipe yields 8 servings
3 Tbsp. corn oil
2 carrots, chopped
2 stalks celery, chopped
1 small leek, white and light green parts coarsely chopped
2 cloves garlic, minced
3 cups water
1/2 tsp. black pepper
4-1/2 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
Heat oil in large saucepan on medium-high heat. Add carrots, celery, leeks and garlic; cook and stir 5 min. Stir in water and pepper; bring to boil.
Add broccoli and rice; stir. Simmer on medium-low heat 15 to 20 min. or until vegetables and rice are tender, stirring frequently.
Blend soup, in batches, in blender or food processor until smooth; return to saucepan. Add remaining ingredients; cook 3 to 5 min. or until heated through, stirring occasionally.
Substitute 4 cups frozen or drained canned peas, chopped asparagus or 4-1/2 cups small fresh cauliflower florets 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.