Best Ever No Cream Creamy Broccoli Soup

This is absolutely my favorite soup! It's rich and thick and comforting - and yet it's healthy!! I adapted this recipe from Kraft by using a different cheese and less water. This soup is delicious! Enjoy!

• Ready In: 40 mins
• Serves: 6
• Yields: 8 cups

Ingredients

• 2  medium carrots, peeled, chopped
• 1  medium onion, chopped
• 2  celery ribs, chopped
• 3  tablespoons  oil
• 2 (14 1/2ounce) cans chicken broth
• 1  cup water
• 1  bunch fresh broccoli, trimmed and chopped into florets
• 1⁄2 cup Minute Rice
• 2  cups milk
• 5  slices  kraft cheese
•  pepper

Directions

1. Cook and stir carrots, onions and celery in hot oil in a large saucepot on medium-high heat for 3 minutes. Add chicken broth and water, stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to medium low and simmer 10 to 15 minutes stirring frequently. Use a hand-blender or pour batches into a blender to puree. (Be careful - it's hot!) Add the milk and cheese and stir until melted/combined.
2. Please use fresh vegetables -- makes it a much tastier soup. Also keep in mind - the more broccoli you use - the greener your soup will look. I tend to use 2 cups broccoli to keep the color less green -- The original recipe added 2 cups water and used 1/2 cup parmesan cheese instead of processed cheese slices - but I like the taste of my recipe better. Serve in a breadbowl if you have it.
3. Filling! Comforting! Enjoy!