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Creamy Broccoli Soup is for Soup.

Creamy Broccoli Soup takes 10 minutes to prepare.

Creamy Broccoli Soup takes 30 minutes to cook.

Creamy Broccoli Soup makes 4 servings.

The ingredients for Creamy Broccoli Soup are:

1 package (2 lb) Broccoli, frozen
.5 tbsp Extra Light Olive Oil
.125 cup Arborio Rice (Risotto Rice), Dry, Uncooked (by SAPOROUS)
3 clove Garlic
2 cup (8 fl oz) Chicken Broth

Here is how you make Creamy Broccoli Soup:

Separate the florets from the stems. Put the florets in boiling water about 5 minutes to thaw and par-boil them. Drain and set aside. In a soup pot add olive oil, uncooked rice (about 2 tbsp.), broccoli cut stems and minced garlic. Saute until the garlic begins to brown. Add the broth and bring to a simmer. Let it simmer for about 15 minutes until broccoli is tender and the little bit of rice in there is cooked. Let it cool a bit then puree the mixture. A stick blender is ideal but if you don't have it you can do it in a conventional blender or with a food processor-- you might have to do it in batches though. The pureed stems with the little bit of rice is what makes it thick. After pureeing add the florets and bring it back to a simmer. You can add salt and pepper to taste if desired, or a sprinkling of parmesan cheese is nice, but optional. Serving Size: 1 1/2 cupsNumber of Servings: 4Recipe submitted by SparkPeople user MACKENZIESAGE.

The nutritional information for Creamy Broccoli Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 109.1

• Total Fat: 2.8 g
• Cholesterol: 2.5 mg
• Sodium: 518.9 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 6.9 g
• Protein: 8.0 g