Rice Broccoli Soup
Cozy up with a bowl of this hearty Rice Broccoli Soup, a comforting blend of tender broccoli, velvety cream, and satisfying white rice. This easy-to-make recipe features a delightful combination of sautéed onions, fragrant garlic, and a lightly spiced broth, simmered to perfection for a balance of creamy and chunky textures. Whether you choose heavy cream or coconut milk for a dairy-free option, this versatile soup offers a rich, nourishing flavor that’s perfect for weeknight dinners or meal prep. Garnish with grated Parmesan for an extra touch of indulgence, or keep it simple for a vegan-friendly twist. Ready in just 45 minutes, this wholesome, one-pot meal is an irresistible way to sneak in more veggies and warm your soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups broccoli florets, chopped
- 6 cups vegetable broth (or chicken broth for non-vegetarian)
- 0.5 cups uncooked long-grain white rice
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 0.25 cup Parmesan cheese, grated (optional, for serving)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoon paprika (optional)
- 1 cup water
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the broccoli florets, vegetable broth, and water to the pot. Stir to combine and bring to a boil.
Once boiling, reduce the heat to medium-low and simmer for 10 minutes, or until the broccoli becomes tender.
Add the uncooked rice to the pot, stir, and continue to simmer for 15–20 minutes, or until the rice is fully cooked and has absorbed some of the liquid.
Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while leaving some broccoli pieces intact. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the heavy cream, salt, black pepper, and optional paprika. Adjust seasoning to taste.
Let the soup simmer for an additional 5 minutes, stirring occasionally.
Serve hot, garnished with grated Parmesan cheese, if using.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 9119 mg | 396% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 23.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1134 mg | 87% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2386 mg | 51% | |
*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.
