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Creamy Broccoli Soup

Recipe for creamy broccoli soup - Tractor Supply Co.
Creamy broccoli soup

Submitted by Denise Patterson, Bainbridge, OH

"This soup, made with Minute Rice and fresh broccoli, is wholesome, flavorful, and easy," writes Denise. "Serve with breadsticks and a side salad, and you have a complete meal."


  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 3 Tbsp. oil
  • 3 cups chicken broth
  • 2 cups water
  • 2 small bunches fresh broccoli, trimmed, cut into 3-inch lengths (about 4½ cups)
  • ½ cup Minute Rice, uncooked
  • 2 cups milk
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste


Stir carrots, onion, and celery in hot oil in large saucepan on medium-high heat for about 3 minutes. Add chicken broth and water; stir. Bring to boil. Stir in broccoli and rice and reduce heat to medium-low; simmer 10-15 minutes or until vegetables are tender, stirring frequently. Add mixture in batches, to blender or food processor; cover. Blend until slightly pureed. Return soup to pot. Add milk and cheese; continue to cook until heated through, stirring occasionally.

Note:To add additional color to the creamy broccoli soup add 4½ cups frozen peas.