Broccoli Wild Rice Soup
Warm up with a bowl of hearty and creamy Broccoli Wild Rice Soup, a comforting blend of nourishing vegetables, nutty wild rice, and velvety sharp cheddar cheese. This one-pot recipe combines sautéed aromatics like onion, carrots, celery, and garlic with earthy wild rice and tender broccoli florets, all simmered in a flavorful vegetable broth. Finished with a swirl of heavy cream and a hint of paprika, this soup achieves a perfect balance of rich, cheesy decadence and wholesome ingredients. Quick to prepare in under an hour and perfect for meal prep, it’s an ideal weeknight dinner or cozy lunch option. Garnish with fresh parsley for a bright, herby touch that enhances every spoonful. Whether you're looking for a vegetarian soup packed with nutrients or simply a delicious take on a classic comfort food, this Broccoli Wild Rice Soup is sure to satisfy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 4 cups broccoli florets, chopped into bite-sized pieces
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rinsed wild rice to the pot and stir to combine with the vegetables.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
Add the chopped broccoli florets to the pot, cover, and continue to simmer for an additional 10 minutes, or until the rice is tender and the broccoli is cooked through.
Reduce the heat to low and stir in the heavy cream, shredded cheese, salt, black pepper, and paprika. Stir well until the cheese is melted and the soup is creamy.
Taste and adjust seasoning as needed.
Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 6752 mg | 294% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 37.5 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1256 mg | 97% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4333 mg | 92% | |
*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.
