No-Cream Creamy Broccoli Soup

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3.3 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.6
  • Total Fat: 7.6 g
  • Cholesterol: 4.7 mg
  • Sodium: 837.9 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 11.0 g

View full nutritional breakdown of No-Cream Creamy Broccoli Soup calories by ingredient
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Introduction

A wonderfully yummy soup recipe that is very filling. A wonderfully yummy soup recipe that is very filling.
Number of Servings: 8

Ingredients

    2 medium carrots, peeled, chopped
    1 medium onion, chopped
    2 celery stalks, chopped
    3 tbsp oil
    2 cans (14 1/2 oz. each) chicken broth
    2 cups water
    2 small bunches fresh broccoli, trimmed, cut into 3-inch lengths (about 4 1/2 cups)
    1/2 cup quick cook rice, uncooked
    2 cups nonfat milk
    1/4 cup grated Parmesan cheese

Directions

Cook and stir carrots, onion and celery in hot oil in a large saucepot on medium-high heat 3 min.
Add chicken broth.
Stir in broccoli and rice.
Reduce heat to medium-low; simmer 10-15 min. or until vegetables are tender, stirring frequently.
Add soup in batches to blender or food processor container; cover.
Blend until pureed.
Return soup puree to pot.
Add milk and cheese; cook until heated through, stirring occasionally.
Serving size: 1 cup each.


Number of Servings: 8

Recipe submitted by SparkPeople user JACKSTER626.

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Member Ratings For This Recipe



  • 6 of 6 people found this review helpful
    An immersion blender works great on soups.No pouring hot soup out and then back in pot.Blend it right on stove in cooking pot - 9/24/10

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  • 3 of 3 people found this review helpful
    I used cauliflower instead of broccoli because that is what I had. I love soup - all kinds. Next time I will add some herbs, like all ready mentioned. - 9/24/10

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  • 1 of 1 people found this review helpful
    This soup is great, creamy from the blender, tasty with knorrs
    Vegetable powder stock. I even added a zucchini. Spices are great to add as well. Favourite of ours.
    - 9/24/10

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  • O.K.
    1 of 4 people found this review helpful
    Try Rocco DeSpirito's recipe make with greek yougurt. Even better! - 9/24/10

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  • O.K.
    1 of 2 people found this review helpful
    I just made this recipe found it on the Kraft Canada website, used only 2 tbsp oil, and 1/2 cup of shredded cheddar cheese instead of the parmesan, because that was all I had. I didn't really like the flavour. It needed something more. Some spices or something. Next time I'll try something else. - 8/8/10

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