Broccoli soup is so satisfying, and this one uses rice instead of cream for a creamy taste without as much fat.
What do I need ?
Original recipe yields 8 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.
1-1/4 cups chopped carrots (about 2 medium)
3/4 cup chopped onions (about 1 medium)
1/2 cup chopped celery (about 2 stalks)
3 Tbsp. oil
2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
2 cups water
4-1/2 cups broccoli florets (about 2 small bunches)
1/2 cup instant white rice, uncooked
2 cups milk
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
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 broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.
Add soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.
Kraft Kitchen Tips!
You can substitute 4-1/2 cups chopped asparagus or chopped leeks for the broccoli.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 440 mg
Carbohydrate 14 g
Fibre 2 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.