Epic Simple Broccoli Cheddar Rice Soup Recipe for Comfort

There’s something magical about a cozy bowl of soup, don’t you think? It instantly transports me back to chilly autumn evenings spent in my grandmother’s kitchen. The air was always filled with the warm, earthy aroma of simmering vegetables and spices. That kind of loving comfort inspired me to whip up my own rendition of her classic soup—thus, I created the Simple Broccoli Cheddar and Rice Soup.

Every spoonful is a creamy hug, bursting with the bright flavors of broccoli, the richness of cheddar, and the heartiness of rice. It’s the kind of dish you want on a rainy day or when you’re snuggled under a blanket with a good book. Plus, it’s unbelievably easy to make, which is always a win in my kitchen!

Why You’ll Love This Recipe

• Quick and easy—perfect for weeknight dinners!
• Budget-friendly with simple ingredients.
• Comforting, rich flavors that warm the soul.
• Vegetarian-friendly, making it a great option for everyone.
• Great for meal prep—leftovers taste even better!

Ingredients

Here’s what you’ll need to make this wonderful soup:

• 2 cups fresh broccoli florets (about 1 medium head, chopped)
• 1 cup uncooked white or brown rice (I prefer jasmine for its fragrance)
• 4 cups vegetable broth (use homemade or low-sodium for a healthier option)
• 1 medium onion, diced
• 2 cloves garlic, minced (fresh garlic adds so much more punch than powdered!)
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme (or fresh, if you have it!)
• 1/2 teaspoon black pepper
• Salt to taste
• 2 cups sharp cheddar cheese, shredded (the sharper the better for flavor!)
• 1 cup whole milk or cream (to make it extra creamy)

Step-by-Step Instructions

Let’s get cooking! Trust me, you’ll have this soup simmering in no time:

1. Sauté the aromatics: In a large pot, heat olive oil or butter over medium heat. Add the diced onion and cook for about 5 minutes, stirring until translucent. Then, toss in the minced garlic and cook for another minute—oh, the smell is heavenly!
2. Add the veggies and rice: Stir in the chopped broccoli and uncooked rice. Let it mingle with the onions for about 2 minutes, just to start softening the broccoli.
3. Pour in the broth: Carefully add in the vegetable broth, thyme, and black pepper. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes. You want the rice and broccoli to be tender.
4. Blend it up (optional): For a creamier texture, use an immersion blender to puree the soup partially. You can blend it completely or leave some chunks for that lovely rustic feel! If you don’t have one, carefully transfer half the soup to a regular blender and pulse until smooth.
5. Add the creaminess: Stir in the milk or cream, followed by the shredded cheddar cheese. Whisk it all together until the cheese melts into that glorious creamy goodness! Season with salt to taste.
6. Serve it up: Ladle the soup into bowls and, if you’re feeling adventurous, top with a sprinkle of additional cheddar or a few croutons for crunch. Enjoy immediately, or let it sit for a couple of minutes to meld all those flavors!

Pro Tips & Variations

Now that you’ve mastered the base recipe, here are some fun twists:

• Add a pinch of cayenne pepper or a dash of hot sauce if you like a bit of heat.
• Mix in other veggies like spinach, kale, or even carrots for added nutrition.
• Swap out the cheddar for pepper jack or gouda for a unique flavor twist!
• If you’re looking to lighten it up, consider using almond or cashew milk instead of whole milk or cream.

Serving Suggestions

This soup is delicious on its own, but why stop there? Pair it with some crusty sourdough bread for dipping, a fresh garden salad tossed with lemon vinaigrette, or even a warm sandwich for the ultimate comfort meal! And don’t forget to curl up with a cozy blanket and a good book; I promise it will elevate your soup experience.

Storage Tips

If you happen to have leftovers (though they’re hard to resist!), here’s how to store them:

• Refrigerate: Let the soup cool, then transfer to an airtight container and store in the fridge for up to 4 days. Just give it a good stir and taste before reheating!
• Freeze: This soup freezes beautifully! Just be sure to leave out the cheese if you plan to freeze it, as it can change texture when thawed. Store in freezer-safe containers for up to 3 months.
• Reheat: To reheat, thaw overnight in the fridge if frozen, then warm it gently on the stovetop over low heat. Stir in a splash of milk or cream to restore that creamy consistency!

FAQs

Can I make this soup ahead of time?

Absolutely! This soup is great for meal prep. You can make it a day in advance and store it in the fridge. The flavors will deepen overnight, making it even more delectable!

Can I use frozen broccoli?

For sure! Frozen broccoli works perfectly in this recipe. Just add it during the last 10 minutes of cooking so it won’t get mushy.

What if I don’t have rice?

No worries at all! Quinoa or even small pasta shapes like orzo would be amazing substitutes. Just adjust the cooking time as needed to ensure everything is tender.

Is this soup gluten-free?

Yes, as long as you use gluten-free rice and ensure your broth is gluten-free, you’re good to go!

Conclusion

I hope you find as much joy in cooking and enjoying this Simple Broccoli Cheddar and Rice Soup as I do! It’s not just a meal; it’s a warm embrace in a bowl. Whether you’re sharing it with family, friends, or just treating yourself, it’s a recipe that shines during any season. Please come back and let me know how yours turns out—I’d love to hear your thoughts and any fun variations you tried! Happy cooking, my friend!

Epic Simple Broccoli Cheddar Rice Soup Recipe for Comfort

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• Author: antaki
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Easy broccoli cheddar rice soup recipe perfect for cozy nights Discover creamy flavors and simple steps for a comforting bowl of goodness

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Ingredients

Scale 1x2x3x

2 cups fresh broccoli florets (about 1 medium head, chopped)

1 cup uncooked white or brown rice (jasmine preferred)

4 cups vegetable broth (homemade or low-sodium)

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons olive oil or butter

1 teaspoon dried thyme

1/2 teaspoon black pepper

Salt to taste

2 cups sharp cheddar cheese, shredded

1 cup whole milk or cream

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Instructions

In a large pot, heat olive oil or butter over medium heat. Add the diced onion and cook for about 5 minutes, stirring until translucent. Then, toss in the minced garlic and cook for another minute.

Stir in the chopped broccoli and uncooked rice. Let it mingle with the onions for about 2 minutes.

Carefully add in the vegetable broth, thyme, and black pepper. Bring everything to a gentle boil, then reduce heat to low and let it simmer for about 20 minutes.

Use an immersion blender to puree the soup partially or transfer half of the soup to a regular blender and pulse until smooth.

Stir in the milk or cream, followed by the shredded cheddar cheese. Whisk until the cheese melts. Season with salt to taste.

Ladle the soup into bowls and optionally top with additional cheddar or croutons.

Notes

A cozy bowl of creamy broccoli cheddar and rice soup that’s quick, easy, and comforting.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 350
• Sugar: 2 grams
• Fat: 18 grams
• Carbohydrates: 38 grams
• Fiber: 3 grams
• Protein: 12 grams

Keywords: broccoli soup, cheddar soup, rice soup, comforting soup recipe, vegetarian soup