Ingredients
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Chicken BrothUnsalted– 4 cups
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Brown RiceUncooked– ½ cup
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MilkLow-fat– 1 cup
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Olive Oil – 2 tsp
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Yellow Onions – 1
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Garlic – 3 cloves
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Broccoli – 1 ¼ lb (500 g)
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Kosher Salt – ¾ tsp
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Ground Black Pepper – ½ tsp
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CheddarExtra-sharp– 5 oz (140 g)
Recipe
Although we love to enjoy soups all-year-round, there’s something undeniably appealing about warm soup on a chilly winter’s day. Our today’s recipe yields bowls of goodness perfect for diversifying your everyday meals. Plus, this creamy broccoli-cheese soup has a divine, extra chunky texture due to pureeing only a third of the broccoli mixture.
This heavenly dish is a lifesaver on a busy weeknight when all you want is warmth and comfort. Firstly, this recipe will feed a crowd with a heavenly delicious hot meal. Secondly, it is very easy and fairly quick to make. Are you ready? Let’s start cooking up the most delectable creamy broccoli-cheese soup!
Steps
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1
Done
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Combine 2 cups of chicken broth and rice in a saucepan and bring it to a boil. Cover, reduce the heat and let simmer for 25 minutes. |
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2
Done
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Remove from the heat and let sit for a few minutes before combining with milk in a blender and processing until smooth. |
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3
Done
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Chop onion, mince garlic, and coarsely chop broccoli florets. |
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4
Done
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Heat oil in a large saucepan before adding the onion and sauteing until tender, about 3–5 minutes. Next, add the minced garlic and cook for half a minute more; add broccoli and salt and cook for 5 minutes, stirring periodically. Add the remaining 2 cups of stock and bring to a boil. Reduce the heat and simmer until the broccoli is just tender. Add the rice mixture and simmer for 2 minutes more, stirring occasionally. |
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5
Done
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Transfer 2 cups of the soup to a blender and process until smooth, then return it to the pan. Add pepper and 4 ounces (110 g) of cheese and stir until it melts. Divide the soup evenly among 6 bowls. Top each with the remaining cheese. |
Chunky, creamy broccoli-cheese soup is ready! Serve it with crusty bread or bread rolls. Bon appétit!
