No Cream Creamy Broccoli Soup

Makes 8 Servings


1 cup carrot, chopped
2 each celery, chopped
1 onion, chopped
1 Tbsp oil
2 cans (14 1/2 oz.) fat free reduced sodium chicken broth
1/2 tsp pepper
4 cups broccoli florets (about 2 small bunches)
1/2 cup Minute® Premium Rice, uncooked
2 cups milk
1/4 cup grated Parmesan cheese


  • Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; 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.
  • Substitute: 4 cups frozen or drained canned peas, chopped asparagus or chopped leeks for the broccoli.