BROCCOLI RICE SOUP RECIPES

BROCCOLI & RICE CASSEROLE – AUNT BEE'S RECIPES

Broccoli & Rice Casserole – Aunt Bee's Recipes image

Number Of Ingredients 7

Ingredients

1 1/2 cups water
1/2 cup butter, cubed
1 Tbsp dried minced onion
2 cups uncooked minute rice
1 (16 oz) package frozen broccoli florets, thawed
1 can cream of mushroom soup
8 oz cheese whiz (or other processed cheese sauce)

Steps:

Pre-heat oven to 350 degrees
In a large saucepan, bring the water, onion and butter to boil. Stir in rice and remove from heat. Cover and let stand for 5 minutes, or until water is absorbed.
Stir in broccoli, soup and cheese sauce. Transfer to a greased 2 quart baking dish. Bake uncovered, at 350 degrees for 30 - 35 minutes or until bubbly. Enjoy!

CREAMY BROCCOLI-CHEESE SOUP RECIPE | MYRECIPES

Creamy Broccoli-Cheese Soup Recipe | MyRecipes image

We like our version extra chunky, so we only puree about a third of the broccoli mixture in step 3. For a thinner, smoother consistency, add more soup to the blender.

Provided by Sidney Fry, MS, RD

Total Time 45 minutes

Yield Serves 6 (serving size: about 1 cup)

Number Of Ingredients 10

Ingredients

4 cups unsalted chicken stock, divided
½ cup uncooked instant brown rice
1 cup 1% low-fat milk
2 teaspoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1 ¼ pounds broccoli florets, coarsely chopped
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
5 ounces extra-sharp cheddar cheese, shredded and divided (about 1 1/4 cups)

Steps:

Combine 2 cups stock and rice in a small saucepan over medium-high heat; 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. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Heat a large saucepan over medium heat. 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 remaining 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.
Place 2 cups soup in blender; process until smooth. Return pureed soup to pan. Add pepper and 4 ounces cheese; stir until cheese melts. Divide soup evenly among 6 bowls; sprinkle evenly with remaining 1 ounce cheese.

Nutrition Facts : Calories 210 calories, CarbohydrateContent 17 g, CholesterolContent 27 mg, FatContent 10.3 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 5.5 g, SodiumContent 520 mg

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