Cheesy Broccoli Rice Soup

There’s nothing quite like a steaming bowl of Broccoli Rice Soup to bring warmth and comfort to your table. This creamy, flavorful dish is the perfect balance of hearty and wholesome, combining tender broccoli, fluffy rice, and melted cheddar cheese in a rich, velvety broth. Every spoonful is packed with delicious flavors, from the slight sweetness of sautéed onions to the earthy aroma of oregano and black pepper. The best part? It’s incredibly easy to make, coming together in just 30 minutes

There’s something incredibly comforting about a warm bowl of Broccoli Rice Soup filling the kitchen with its rich, creamy aroma as it simmers. This recipe quickly becomes a household favorite—not just because it’s made with simple, wholesome ingredients, but because it delivers a cozy, satisfying meal in every spoonful. The combination of tender broccoli, fluffy rice, and melted cheese creates a dish that feels like a warm hug, perfect for chilly nights or when you need a little comfort. Best of all, this hearty, homemade soup comes together in just 30 minutes, making it an easy go-to for busy days!

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Broccoli: I had broccoli florets and if you have a full head of broccoli and don’t have a food scale then I this 1 full head of broccoli will be enough.
• White rice: Please cook your rice whichever way you are used to, this soup calls for cooked rice.
• Cheese: I used cheddar cheese, and please for best results don’t buy the already shredded cheese… do it yourself
• Heavy cream: If you don’t have heavy cream, go and buy it… just kidding, you can use half and half
• Onion
• Carrots
• Vegetable broth: You can use vegetable stock instead or even chicken broth if you like.
• Flour: All-purpose flour and unless you want to use other diet-specific flour, I don’t know how it will work out though.
• Olive oil
• Oregano: I always use dried oregano
• Salt and pepper

How to make Broccoli rice soup

Cook the Rice:

• Follow the instructions on the rice package to cook 1 cup of rice. Once cooked, set it aside.

Prepare the Vegetables:

• Peel the carrots and grate them using a box grater.
• Cut the broccoli into very small pieces (only the florets, no stems).
• Peel and dice the onion into small pieces.
• Grate the cheese and set it aside.

Start Cooking the Soup:

• Place a large pot on the stove over medium heat.
• Add 1 tablespoon of olive oil and let it warm up for a few seconds.
• Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft.

Make the Soup Base:

• Sprinkle in 2 tablespoons of flour and stir constantly for 2 minutes. This helps thicken the soup.
• Slowly pour in ½ cup of vegetable broth while stirring to prevent lumps.

Add Vegetables and Seasoning:

• Sprinkle in 1 teaspoon of oregano and ½ teaspoon of black pepper.
• Add the grated carrots and chopped broccoli. Stir well.
• Pour in the remaining 2 cups of vegetable broth and bring the soup to a boil.
• Once boiling, turn the heat down to medium and let the soup simmer for 10 minutes until the vegetables are tender.

Make It Creamy:

• Pour in 1 cup of heavy cream and stir.
• Add the grated cheddar cheese and stir until melted.

Add the Rice & Finish Up:

• Take 1 cup of your cooked rice and mix it into the soup. Stir well so everything combines.
• Taste the soup and add salt if needed.
• Your Broccoli Rice Soup is ready to serve. Pour it into bowls and enjoy a warm, comforting meal!

Enjoy!

Tips and mistakes to avoid as a beginner cook

1. I cannot emphasize this enough, this broccoli soup recipe calls for 1 cup of cooked rice please don’t make that mistake, you got this.
2. When I was testing this recipe, I added so much flour cause I wanted to see lumps or the flour coating the onions. I could see this cause I had too much of the oil so I kept on adding and when it was time to deglaze I had a very unpleasing situation. I had to discard that and try again. Only 2 tablespoons of flour, don’t repeat my mistake.
3. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.

More easy soup recipes to add to your rotation

How to Store & Reheat Broccoli Rice Soup

Storing Leftovers:

• Let the broccoli soup cool down to room temperature before storing.
• Pour it into an airtight container and refrigerate for up to 3 days.

Freezing for Later:

• To freeze, transfer the soup to an airtight container or a ziplock bag (ziplock bags save space in the freezer).
• Store it in the freezer for up to 3 months.

How to Reheat:

From the freezer: Let it thaw in the fridge overnight or at room temperature for a few hours, then reheat using the methods above.

From the fridge: Warm it in the microwave or heat it in a small saucepan over medium heat until hot.