Broccoli Soup II

Broccoli Soup II

25 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  INDRIANI

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

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Adjust Servings

Original recipe yields 4 servings



  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)

Rate This Recipe


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.



Yum yum!! I love this recipe!! I added some salt to it and it's fantastic! I didn't blend the broccoli because I like it quite chunky. Also, I had no chicken broth so I replaced it with the same amount of vegetable stock and it's just great! A friend at work loved the smell, tried it and is making it for himself tonight! Thank you!

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Amount Per Serving (4 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 26.1 g
  • 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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Broccoli Cheese Soup


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Broccoli Soup