Hearty, creamy and easy to make - this soup delivers in flavour and can be on the table in less than 40 minutes. It also lends itself well to variety by using different flavoured cream cheese.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 onion, chopped
4 cups small broccoli florets, chopped
1 large baking potato (225 g), peeled, chopped
3 cups 25%-less-sodium chicken broth
1 cup water
1/4 tsp. black pepper
3/4 cup Philadelphia Herb & Garlic Cream Cheese Product
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How do I make it ?
Heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until softened, stirring frequently.
Stir in broccoli, potatoes, broth, water and pepper. Bring to boil; simmer on medium-low heat 15 min. or until vegetables are tender.
Blend, in batches, in blender until smooth; return to saucepan. Add cream cheese product; cook and stir on medium-low heat 2 to 3 min. or until cream cheese is completely melted and soup is heated through.
Kraft Kitchen Tips!
Prepare using Philadelphia Roasted Garlic Cream Cheese Product, Philadelphia Chive & Onion Cream Cheese Product, Philadelphia Garden Vegetable Cream Cheese Product or regular Philadelphia Cream Cheese Product.
Garnish each serving with a few additional blanched small broccoli florets.
For easy cleanup, prepare using an immersion blender.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 5 g
Cholesterol 25 mg
Sodium 430 mg
Carbohydrate 14 g
Fibre 2 g
Sugars 3 g
Protein 6 g
6 servings, 1 cup (250 mL) 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.