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Creamy Vegetable Soup with Rice

"I like to experiment with new low-fat recipes," shares Rita Zagrzebski of Eagle River, Wisconsin.
  • Total Time
    Prep: 25 min. + cooling Cook: 40 min.
  • Makes
    16 servings (4-1/2 quarts)


  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 4 carrots, chopped
  • 2 medium unpeeled potatoes, chopped
  • 2 medium onions, chopped
  • 1/2 cup uncooked brown rice
  • 8 cups coarsely chopped fresh broccoli
  • 8 cups coarsely chopped fresh cauliflower
  • 4 cups fat-free milk
  • 1/4 teaspoon pepper


  • In a large kettle, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil. Reduce heat; simmer for 20 minutes. Add broccoli and cauliflower; simmer for 20 minutes or until the vegetables are tender. Cool slightly. Puree half of the mixture in a blender or food processor; return to kettle. Add milk and pepper; mix well. Heat through (do not boil).

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  • lbroadh2o
    Nov 23, 2014

    I used this recipe mainly to find a creamy base for a vegetable soup without using heavy creams. The broth/milk combo made for an excellent base. I used fresh celery, carrots, and onion along with some mixed frozen vegetables. I added pepper and salt for taste.

  • thelouws
    Dec 22, 2011

    My husband & I enjoyed this but I thought it would be ameliorated by the addition of some grated cheese and a pinch of salt.