Broccoli Soup II

Broccoli Soup II


"Fast and delicious soup to warm up your bones on a chilly day!"

Ingredients 40 m {{adjustedServings}} servings 294 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1205 mg
  • 48%

Based on a 2,000 calorie diet

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  1. Heat oil in a large pot over medium heat, and saute garlic 1 minute. Mix in broccoli, and cook 5 minutes. Pour in broth, and stir in rice. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. Strain the broccoli and cooked rice from the soup, and place in a blender with 1 cup of the soup liquid. Blend until smooth. Return to pot. Serve with Cheddar cheese.
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Reviews 25

  1. 27 Ratings


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.


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.

Erin Cavanaugh

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.