Broccoli and Rice Soup
Creamy, comforting, and packed with wholesome ingredients, this Broccoli and Rice Soup is the ultimate cozy meal for any day of the week. Made with tender broccoli florets, hearty long-grain white rice, and a velvety splash of heavy cream, this soup strikes the perfect balance between indulgence and nutrition. Aromatic garlic and onion form the flavorful base, while the optional hint of nutmeg and a sprinkle of shredded cheddar cheese elevate it to gourmet levels. Ready in just 45 minutes, this one-pot vegetarian soup is an ideal choice for a quick family dinner or meal prep solution. Whether you’re craving a healthy bowl of warmth or looking to make use of pantry staples, this recipe delivers both flavor and comfort—perfect for anyone searching for a satisfying broccoli soup with rice twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 1 medium carrot, peeled and diced
- 6 cups vegetable broth
- 1 cup long-grain white rice
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 0.5 cup shredded cheddar cheese (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the broccoli florets and diced carrot to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil.
Stir in the rice, reduce the heat to low, and simmer for 20 minutes, or until the rice is tender and the vegetables are cooked through.
Transfer 2 cups of the soup to a blender or use an immersion blender to puree it until smooth. Return the blended mixture to the pot to create a creamier texture.
Stir in the heavy cream, salt, black pepper, and nutmeg (if using). Cook for an additional 5 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Serve hot, garnished with shredded cheddar cheese if desired.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 8.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
