Broccoli Rice Soup
Creamy, comforting, and packed with flavor, this Broccoli Rice Soup is the perfect one-pot meal for cozy evenings. Featuring tender broccoli florets, hearty cooked rice, and a rich, cheesy broth made with sharp cheddar, this soup strikes the perfect balance between indulgence and nourishment. A velvety roux combined with milk and optional heavy cream creates a luxurious texture, while a hint of paprika adds a subtle smoky kick. Ready in just 40 minutes, this easy-to-make soup is ideal for busy weeknights or a simple lunch that feels gourmet. Garnished with extra cheddar or paprika, it's a family favorite that brings warmth to every bite.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 tablespoons butter
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 2 cups cooked rice
- 1.5 cups, shredded sharp cheddar cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.5 teaspoon paprika
- 0.25 cup (optional, for added creaminess) heavy cream
Instructions
Rinse and chop the broccoli florets into small bite-sized pieces.
In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook for 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and garlic, stirring continuously to make a roux. Cook the mixture for 2 minutes to remove the raw flour taste.
Gradually whisk in the vegetable broth until the mixture is smooth. Bring the soup base to a gentle simmer.
Add the chopped broccoli florets to the pot and simmer for 8-10 minutes until the broccoli is tender but still vibrant green.
Lower the heat and stir in the milk. Let the soup heat through, but do not bring to a boil.
Stir in the cooked rice, shredded cheddar cheese, salt, black pepper, and paprika. Continue stirring until the cheese melts completely and the soup is creamy.
If you prefer a creamier texture, stir in the heavy cream at this point and mix well.
Taste and adjust the seasoning as needed.
Serve the soup warm, garnished with additional shredded cheddar cheese or a sprinkle of paprika, if desired. Enjoy!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 12.1 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 543 mg | 42% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 687 mg | 15% | |
*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.
