Recipe by INDRIANI
"Fast and delicious soup to warm up your bones on a chilly day!"
Watch video tips and tricks
extra virgin olive oil
1 (32 fluid ounce) container
uncooked white rice
shredded Cheddar cheese
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.
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.
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.
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!
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.
Good. Needs Onion, cheese and sour creme.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 152
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple, quick homemade broccoli soup recipe.
See how to make homemade broccoli cheese soup.
See how to make quick-and-easy cheese soup with broccoli.