Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 6 (serving size: about 1 cup)

We like our version extra chunky, so we only puree about a third of the broccoli mixture in step 3. For a thinner, smoother consistency, add more soup to the blender.

How to Make It

Step 1

Combine 2 cups stock and rice in a small saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; let stand 5 minutes. Place rice mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Step 2

Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; cook 30 seconds. Add broccoli and salt; cook 5 minutes, stirring frequently. Add remaining 2 cups stock; bring to a boil. Reduce heat, and simmer 5 minutes or just until broccoli is tender. Add rice mixture; simmer 2 minutes, stirring occasionally.

Step 3

Place 2 cups soup in blender; process until smooth. Return pureed soup to pan. Add pepper and 4 ounces cheese; stir until cheese melts. Divide soup evenly among 6 bowls; sprinkle evenly with remaining 1 ounce cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Just ok

Lindaf18
February 05, 2018
I made my own brown rice in the remainder of some homemade chicken broth I had made earlier in the week.  This was blended up with the milk ahead of time.  Having an immersion blender really helps with the finishing blending but even so, the family was just 'ho hum' on the finished product.  Probably won't make again but I'm glad I tried something new.  I've never used rice as a thickener before.

shelly0207's Review

janeyak
March 01, 2015
I didn't think the soup had very much flavor. I could really taste the rice, which was used for the creaminess. I added some salt after it was in the bowl, and that seemed to help some. I might try it again, but with some additional spices, and/or more onion and garlic.

mahoneycook's Review

albertinaspring
February 26, 2015
This is a wonderful recipe- very flavorful and pretty filling. I made it exactly as directed and wouldn't change anything. It's an ideal lunch meal, although I doubt it would be enough for dinner on it's own- at least in my family.

Lindaf18's Review

shelly0207
February 23, 2015
I was very skeptical about this recipe, but since I love broccoli cheese soup and never eat it because it can be very caloric and unhealthy, I thought I would try this lighter/healthier version. Even the picture in the magazine looked brownish and lumpy, but I still tried it. Wow, I was amazed! I used pre-cooked brown rice and added a little broth to it and microwaved it for about 5 minutes to get it mushy, then followed the recipe exactly. The rice mixture pureed out very smoothly and the soup had a really nice, thick, creamy consistency.

MinnieGo Review

sukeedog
March 17, 2015
I really liked this. I thought it had great flavor & plenty of seasoning. I didn't change anything on this recipe. It did take a bit of time to get the rice to break down.  I will definitely make this again.

Good weeknight soup

MindyAmb
May 06, 2015
This is a great, easy weeknight soup. We've also made it with zucchini instead of broccoli and loved it. A Great way to use up a lot of zucchini.

Odd flavor

Carol
June 27, 2015
Like some of the other reviewers, we could taste the rice in the final dish, which was a little weird. It also didn't seem any creamier than other CL broccoli soups we've tried, so I won't be trying the rice technique again.

Tasty and filling

mahoneycook
October 28, 2015
I have no objection to the rice taste other reviewers mentioned. Maybe that's because I used regular whole-grain brown rice and not instant. I found the soup creamy and filling without tasting too decadent. But the addition I made that put it over the top was a healthy shake of smoked paprika! Quite amazing.

Potatoes

daneanp
December 28, 2016
When I want to thicken a soup, I put in a diced potato in the broth when cooking, then puree.