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READY IN 40 mins

Broccoli Soup II

Read Reviews (25)

"Fast and delicious soup to warm up your bones on a chilly day!" — INDRIANI

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Original recipe makes 4 servings Change Servings

3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 head broccoli, chopped

1 (32 fluid ounce) container chicken broth
1/2 cup uncooked white rice
1/2 cup shredded Cheddar cheese

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Directions

Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese.

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PREP 15 mins
COOK 25 mins
READY IN 40 mins

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This turned out to be a thick & hearty cream soup. Everyone loved it. (I saute`ed onion with the garlic for more flavor) I used the leftover soup to pour over linguini for a quick supper the next night, it was delicious.

—TeaLee

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Most Helpful Critical Review

Apr 26, 2007

Only OK. Needs more seasoning and a LOT MORE BROTH because of the rice. I added a total of 4 more cups after I had pureed the broccoli/rice.

—CFELDHAUS

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26 Ratings

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Dec 11, 2005

Quite easy and pretty quick, too! Perfect for a wintery day. I also cut up and used the broccoli stalks. I would recommend using a low-sodium broth to reduce to salty taste. A spoon of sour cream would also be nice to add on top when serving.

—ROYSAPER

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Jul 11, 2006

Yum yum!! I love this recipe!! I added some salt to it and it's fantastic! I didn't blend the broccoli because I like it quite chunky. Also, I had no chicken broth so I replaced it with the same amount of vegetable stock and it's just great! A friend at work loved the smell, tried it and is making it for himself tonight! Thank you!

—Shayna

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Sep 28, 2011

Good. Needs Onion, cheese and sour creme.

—Hannen1

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Jul 31, 2009

this was quick to make and turned out pretty yummy.i pretty much followed the recipe exactly except i added about 3 tbsp of parmesan cheese. the soup ended up being a little too thick so i added about a cup of milk while it was still in the food processor. i also set aside about 1/2 a cup of the cooked broccoli to add to stir in before serving.

—Erin Cavanaugh

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Feb 29, 2008

I'm always looking for good recipes that don't use milk, since my husband is lactose intolerant, and can't do straight milk in a recipe. This recipe hit the spot. I added a little extra cheese, and a dash of oregano, pepper, and cayenne pepper. I cut the green part off of the green onions and put it on top of the soup and put the white part in with the garlic. A nice thick soup!

—Sarah :o)

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May 29, 2011

I liked this. I used leftover cooked rice and a few other random leftover veggies (onions, carrots, cauliflower)since I didn't have enough broccoli. Worked well. I just added the rice towards the end. You definitely need to add more broth and add spices if you don't want it to be too bland. I like that it doesn't call for velveeta or heavy cream. Blending the rice gave it a creamy consistency almost as if I added milk. I thought that was different. I will probably make it with leftover veggies and rice again to help clean out the fridge.

—MI$$DREA

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Nutrition

Calories
294 kcal
15%

Carbohydrates
26.1 g
8%

Cholesterol
24 mg
8%

Fat
16.9 g
26%

Fiber
2.2 g
9%

Protein
9.4 g
19%

Sodium
1205 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli Soup II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 294
Calories from Fat: 152

% Daily Value *
Total Fat 16.9g 26 %
Saturated Fat 5.1g 26 %
Cholesterol 24mg 8 %
Sodium 1205mg 48 %
** Potassium 281mg 8 %
Total Carbohydrates 26.1g 8 %
Dietary Fiber 2.2g 9 %
Protein 9.4g 19 %
Sugars 2.5g
** Vitamin A 13 %
** Vitamin C 112 %
** Calcium 21 %
** Iron 15 %
** Thiamin 17 %
** Niacin 24 %
** Vitamin B6 14 %
** Magnesium 10 %
** Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.