Cook and stir carrots, onions and celery in hot oil in large saucepan on medium-high heat 3 min. Add broth and water; stir. Bring to boil.
Stir in asparagus and rice; simmer on medium-low heat 10 to 15 min. or until vegetables are crisp-tender, stirring frequently.
Add soup, in batches, to blender; blend until smooth. Return soup puree to pan. Add milk and cheese; cook 5 min. or until heated through, stirring occasionally.
Kraft Kitchen Tips!
Substitute 4 cups frozen or drained canned peas, chopped broccoli or chopped leeks for the asparagus.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 500 mg
Total carbohydrate 14 g
Dietary fibre 3 g
Sugars 6 g
Protein 7 g
Makes 8 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.