No Cream Creamy Broccoli Soup from the “What’s Cooking Magazine”
I love this soup, it’s the yummiest soup I’ve ever eaten. I usually make a double or triple batch and freeze the rest for later. It’s a very simple meal to make and I love all the veggies in it. Out 4 year old LOVES this soup too which makes me happy to know she will eat something healthy for her.
What I did different was I added 2 Tbsp of 3 Onion Dip Mix by Epicure to add just a bit more flavor. Instead of grated Parmesan I used Mozzarella, and I used frozen broccoli thawed(a whole bag.)
What You Need
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
1 chopped onion
3 Tbsp. oil
2 cans reduced-sodium chicken broth
4-1/2 cups broccoli florets (about 2 small bunches)
1/2 cup instant white rice, uncooked
2 cups milk
1/4 cup KRAFT Grated Parmesan Cheese
COOK and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth 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. (WHEN USING THE BLENDER PLACE A HOT PAD IN BETWEEN YOUR HAND & THE LID TO PREVENT BURNING YOURSELF!!!)
Prep 15 min
total 45 min