Cooking Light
Active time
15 Mins
1 Hour
6 servings (1 cup per serving) 

Broccoli-cheese soup is a cold-weather remedy that hits all the right notes—creamy, cheesy, and soothing.

How to Make It

1. Combine 2 cups stock and rice in a small saucepan over medium-high; 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. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until mixture is smooth.

2. Heat a large saucepan over medium. 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 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.

3. Place 2 cups soup in blender; process until smooth. Return pureed soup to pan. Add pepper and 1 cup cheese; stir until cheese melts. Ladle soup into bowls; sprinkle evenly with remaining 1/4 cup cheese.

Also appeared in: Cooking Light, September, 2021,Soups & Stews