Creamy Broccoli Cheddar and Brown Rice Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 cup uncooked brown rice
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup milk or cream
• Salt to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in broccoli, brown rice, vegetable broth, water, thyme, and black pepper. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 30 minutes, or until rice is tender and broccoli is cooked.
5. 5 Use an immersion blender to puree about half of the soup until creamy, leaving some chunks for texture.
6. 6 Stir in cheddar cheese and milk or cream until melted and well combined.
7. 7 Season with salt to taste and serve hot.

Equipment

• Large pot
• Immersion blender

Variations

• Add cooked chicken for extra protein or a touch of spice with cayenne pepper.

Substitutions

• Substitute almond milk for a dairy-free option or use white rice for a quicker cook time.

Pairings

• Serve with a simple green salad or warm, crusty bread.

Nutrition

Tips

• For extra creaminess, use an equal part mix of milk and cream.
• Toasting the rice in the olive oil before adding liquids can enhance nuttiness.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of milk to restore creaminess.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese sandwich for a hearty meal.

FAQ