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; simmer on medium-low heat 15 to 20 min. or until vegetables and rice are tender, stirring occasionally.
Add soup, in batches, to blender or food processor; blend until puréed. Return each batch to saucepan. Add milk and cheese; cook 3 to 5 min. or until heated through, stirring occasionally.
Substitute 4 cups frozen or drained canned peas, chopped asparagus or chopped leeks for the broccoli.
This savory soup is low in both calories and sodium. In addition, it is rich in vitamin A thanks to the carrots, and a good source of vitamin C from the broccoli.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup 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.