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This recipe for broccoli, cheese and rice soup is so good. It’s a comfort food for these cool Spring days we are having right now.
We eat a lot of homemade soups during Fall and Winter. By this time of year I would like to have moved most of the dinner meals outside to the grill. But it seems to be VERY slow to warm up this year. In fact it sleeted and snowed here yesterday. I’m kind of over Winter…..
So, we are having soup for Meatless Monday this week. I made this a few weeks ago and we loved it. We had some leftover for the next day’s lunch and it was just as good – maybe better, I didn’t have to cook it!
And, speaking of meatless meals and dishes – I’m adding more to my recipe list. We have 3 family members that have entirely eliminated meat from their diets.
I recently found this out after having our daughter and son-in-law for the weekend. The first night of their visit I had planned thick-cut pork chops for dinner. I think our son-in-law was absolutely fine with that idea but as it turned out we ended up going out for dinner that night. And I was able to buy some time to figure out the rest of the weekend’s meals!
This recipe would be similar to broccoli, cheese soup you would order out in a restaurant except this is a lot lighter and healthier. But still has all the flavor!
NO additives
NO heavy creams
NO half and half
NO full-fat cheeses
Broccoli, Cheese and Rice Soup
- 1 stalk celery, finely diced
- 1 small onion, finely diced
- 3 cloves garlic, finely diced
- 3 carrots, cut in half lengthwise then sliced
- 5-6 mushrooms, sliced
- Olive oil, for sauteing
- 1-2 tbs flour
- 3 cups vegetable stock (or chicken stock if you’re not doing meatless)
- 1 cup 1 % milk
- bay leaf
- Season-All
- thyme
- 3 cups broccoli, chopped (I like mine finely chopped as to not bite into a large piece of broccoli)
- Minute brown rice
- 2 %, reduced fat shredded sharp cheddar cheese
- salt and pepper, to taste
- crushed red pepper, optional
- In a large dutch oven or stock pot saute celery, onion, garlic, mushrooms and carrots in a small amount of olive oil until vegetables start to get tender.
- Add flour and continue to cook, stirring for about 3 minutes.
- Add stock and milk . Keep in mind that you will be adding rice and that will soak up some of the liquid – if needed add more stock, milk or water to make the soup the consistency you like.
- Add seasonings and broccoli and simmer on low for 30-45 minutes.
- Lastly add brown rice and shredded cheese and cook for about 10 minutes til rice in done.
- Add salt, pepper and crushed red pepper if desired.
Serve with garlic bread!
Check out my other meatless recipes:
Mushroom Ravioli with spinach, asparagus, sun-dried tomatoes
Meatless Monday soup
Dixie
