Broccoli Rice Soup
SOUP FOR THE SOUL- NAN’S Broccoli Rice Soup IS COZY, COMFORTING AND READY IN 30 MINUTES
Whenever we would go to visit my Grandmother, there was always one thing you could guarantee. Whether it was Dave and I driving up from the city, or my family making the journey back from Indiana, no matter what time we arrived at Nana’s, one thing was certain, supper would be waiting. Because like any good Italian grandmother, no one went hungry on Nan’s watch.
Supper usually consisted of something simple and light, think things like sandwiches or bread and soup. More specifically, this Broccoli Rice Soup, or as I’ve come to nickname it over the years “Nan’s Broccoli Soup”.
Like most good recipes from grandmas (and Italy, too), this soup recipe is nothing complicated. No fancy ingredients, no complex methods. Just simple ingredients, fresh produce, a little bit of dicing, seasonings measured with the heart, and a whole lot of love. It all comes together in one pot and takes just around 30 minutes, if that, but also can be left to simmer for a bit giving the flavors even more time to meld together. It’s somehow both simultaneously light and hearty and can definitely be a meal on it’s own, or you can enjoy it with a salad and/or bread.
And, of course, the best part is what this soup tastes like. Think broccoli cheddar soup, and yet there’s isn’t a single bit of cheese in this recipe. It’s thick and cozy, kind of like a stew meets a risotto. It’s rich and creamy, without any cream. But most importantly, it’s comforting and warming, like a hug in a bowl.
Nan may not be here anymore, but anytime I make this soup I’m instantly transported right back to her home, opening the back door, walking into her kitchen and seeing that little silver pot simmering on the stove, filled with Broccoli Rice Soup, ready and waiting to warm your soul and nourish a weary traveler after a long journey. Nan never stopped wanting to feed and nourish everyone, every day, and her meals always felt like a warm hug. And that’s exactly what this soup feels like, a warm hug, and in a way, whenever I make it, I feel like she’s still feeding me, almost as if this soup is a warm hug from her in heaven. I hope that when you make this soup that you feel nourished and comforted by it, too…
WHAT INGREDIENTS YOU NEED TO MAKE BROCCOLI RICE SOUP
BUTTER
LEEKS
CELERY
ONION OR SHALLOT- the OG recipe uses onions, but I prefer shallots; however, either works fine. If you are using onion, I’d recommend using a yellow or white onion.
CARROTS
BROCCOLI- you’ll use the whole vegetable, yes include the stems
GARLIC
RICE- You’ll want to use a long grain white rice, something like a Jasmine or Basmati rice.
ALL-PURPOSE FLOUR
CHICKEN BROTH- I like to use bone broth for added protein but any chicken broth or stock will work; veggie broth will work, too.
MILK- I use 2% or whole dairy milk; while I’m sure a dairy free alternative would work I personally haven’t ever made this recipe with one.
THYME- I like to use a sprig or two of fresh thyme, but you could sub in a 1 teaspoon of dried thyme if fresh isn’t available to you.
NUTMEG
SALT AND FRESH GROUND BLACK PEPPER
LEMON ZEST- Completely optional but adds an extra bit of zest to the soup
FRESH PARSLEY- I like to garnish the soup with a little fresh parsley but this is totally optional. Other optional garnishes- fresh dill, a little fresh grated parm, cracked black pepper or, if you want to kick it up a notch, a little Calabrian chili paste or chili crunch oil.
HOW TO MAKE BROCCOLI RICE SOUP
STEP 1- SAUTE THE VEGETABLES + RICE
Melt butter in large stock pan over medium heat. Once melted, add the minced onion/shallot, leeks, celery and carrot along with the rice and 1/2 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Stir in garlic and cook for an additional 2 minutes, continuing to stir occasionally to avoid burning (some browning/brown bits is totally fine and actually good for the flavor of the soup).
STEP 2- ADD THE FLOUR + LIQUIDS
Stir in the flour, then mix in the broth and milk. Turn the heat to medium-high and bring the mixture to a boil, continuing to stir occasionally.
STEP 3- MIX IN THE BROCCOLI + SEASONINGS
Once it’s boiling, add in the broccoli, along with the sprig of thyme, the nutmeg and the lemon zest, if using. Then cover the pan and turn the heat to medium-low, allowing the mixture to simmer, until the broccoli is tender, being sure to stir occasionally.
STEP 4- ADJUST TO YOUR TASTE PREFERENCES
Once the broccoli is cooked through, test your soup and add more seasonings and salt along with some fresh ground black pepper, to taste. At this point you can also add more broth if the soup has gotten too thick.
STEP 5- SERVE + ENJOY!
Serve the soup topped with fresh parsley or other garnishes of your choice and enjoy!
TIPS, TRICKS, NOTES + SUBSTITUTIONS
A NOTE ON THE SERVING SIZE
While this recipe is meant to serve 4, I do want to add a little note on that. I'd say it serves 4 if you're serving it alongside something else, think salad and/or bread. If you're simply having the soup on its own, I'd say its more like 2-3 hearty servings.
MAKE SURE THE VEGGIES ARE WELL DICED
I personally enjoy this soup more and think it comes together best when the veggies are really well diced, almost borderline minced. Yes, even the broccoli. Think pieces that blend with the rice (aka are similar size), not chunks that stand out.
IF THE SOUP GETS TOO THICK…
While you’re cooking the soup, or if you’re reheating leftovers, and it’s too thick, simply stir in more broth to reach your desired consistency.
HOW TO MAKE THE SOUP GLUTEN FREE
Use a gluten-free flour in place of the all-purpose flour.
HOW TO MAKE THE SOUP VEGAN
Use a dairy free milk option of your choice and substitute veggie broth for the chicken broth.
BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…
If you make this Broccoli Rice Soup, please snap a photo and share it, tagging me on INSTAGRAM so I can see! Truly nothing makes me happier than when I see others making and enjoying the recipes I share, and even more so when they’re Nan’s recipes because she’s who I have to thank for my love of cooking and feeding others. She always enjoyed feeding others and I feel like she’d love knowing that in some ways she still is through her recipes.
Also, don’t forget to pin this recipe for later and share it with your fellow cocktail lovers.
And for more delicious recipes, be sure to follow along on PINTEREST and subscribe to my free newsletter here!
BROCCOLI RICE SOUP
Ingredients
- 3 tablespoons butter (I use salted, but unsalted works, too)
- 1/3 cup minced leeks
- 1/3 cup minced celery
- 1/3 cup minced onion or shallots
- 2 carrots minced (about 1 cup)
- 1/3 cup white rice (I use jasmine or basmati)
- 3 cloves of garlic, minced
- 1/2 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 3 cups of chicken broth (I like bone broth but any chicken broth or stock will work)
- 1 cup milk (I use 2% or full fat dairy milk)
- 2 cups diced broccoli (you can use the entire vegetable, yes including the stems)
- 1-2 sprigs of fresh thyme
- 1/8 teaspoon of grated nutmeg
- Zest of 1 lemon (optional, adds extra zest)
- Salt and fresh ground black pepper, to taste
Instructions
- Melt butter in large stock pan over medium heat. Once melted, add minced onion/shallot, leeks, celery and carrot along with the rice and 1/2 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Stir in garlic and cook for an additional 2 minutes, continuing to stir occasionally to avoid burning (some browning/brown bits is totally fine and actually good).
- Stir in the flour, then mix in the broth and milk. Turn the heat to medium-high and bring the mixture to a boil, continuing to stir occasionally.
- Once it’s boiling, mix in the broccoli, along with the sprig of thyme, the nutmeg and the lemon zest, if using. Then cover the pan and turn the heat to medium-low, allowing the mixture to simmer, until the broccoli is tender.
- At this point, you can taste test and add more seasonings, along with some fresh ground black pepper, to taste.
- Serve the soup topped with chopped fresh parsley, if desired.
- Store leftovers in an airtight container in the fridge for up 4-5 days. If it get’s too thick, you can add additional broth when reheating it.
Nutrition Facts
Calories
253Fat
11 gSat. Fat
7 gCarbs
31 gFiber
4 gNet carbs
28 gSugar
7 gProtein
7 gSodium
429 mgCholesterol
30 mgThis information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
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