Simple Broccoli Rice Soup
Warm, comforting, and easy to make, Simple Broccoli Rice Soup is the perfect dish for cozy evenings or quick weekday meals. Packed with tender broccoli florets, hearty cooked rice, and a creamy vegetable broth, this recipe strikes the ideal balance of flavor and nourishment. A touch of garlic and onion adds aromatic depth, while a buttery roux gently thickens the soup to perfection. For an indulgent twist, stir in shredded cheddar cheese for creamy richness in every spoonful. Ready in just 40 minutes from start to finish, this one-pot wonder is a fantastic way to enjoy a nutritious soup with minimal prep. Perfect for vegetarians, this dish can also be customized with your favorite toppings, making it a versatile recipe you'll return to again and again. Keywords: easy broccoli soup, rice soup recipe, vegetarian comfort food, quick dinner ideas, creamy broccoli rice soup.
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 2 cups cooked white or brown rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the flour and cook for 1-2 minutes, stirring constantly to create a roux. This will help thicken the soup.
Slowly pour in the vegetable broth, whisking continuously to ensure no lumps form. Bring the mixture to a simmer.
Add the broccoli florets to the pot and cook for 10 minutes, or until tender. If needed, use the back of a wooden spoon to lightly mash some of the broccoli for a thicker soup texture.
Stir in the cooked rice, milk, salt, and black pepper. Allow the soup to simmer for another 5-7 minutes to let the flavors meld together.
If desired, stir in the shredded cheddar cheese until melted and fully incorporated.
Remove the soup from heat, taste, and adjust seasoning as needed. Serve hot in bowls with an optional topping of extra shredded cheese or a sprinkle of fresh herbs.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 5133 mg | 223% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 34.4 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1051 mg | 81% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2483 mg | 53% | |
*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.
