Broccoli Cheddar Wild Rice Soup

Ingredients (~6 servings)

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 1/2 cups whole milk
• 3 3/4 cups low-sodium vegetable stock
• 1 1/2 cups wild rice blend (uncooked)
• 1 lb fresh broccoli florets, chopped into bite-sized pieces
• 2 1/4 cups shredded sharp cheddar cheese
• 2 cloves garlic, grated
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground cumin

Build the Roux

Melt the butter in a large Dutch oven or stock pot over medium-low heat. Once foaming, whisk in the flour.

Cook the roux for ~3-4 minutes, whisking constantly. You want it to bubble and lose that raw flour smell, turning a pale golden color. If you rush this, the final soup will taste like paste.

Temper in the Liquids

Slowly stream in the whole milk while whisking vigorously to prevent lumps. Once smooth, pour in the vegetable stock.

Increase the heat to medium and bring the mixture to a gentle simmer. Let it bubble for ~10 minutes; the liquid needs this time to thicken into a cohesive base.

Simmer the Rice and Broccoli

Stir in the uncooked wild rice blend. Reduce the heat to maintain a steady simmer and cook for ~20 minutes.

Add the chopped broccoli. Continue to simmer for another 25-30 minutes. You want the rice to tenderize and the broccoli to soften completely into the soup.

Melt the Cheese and Season

Turn the heat down to low. The soup should be thick and creamy at this point.

Stir in the shredded cheddar cheese until fully melted.

Add the grated garlic, cumin, salt, and pepper. Adding the garlic now, rather than sautéing it at the beginning, preserves its sharp bite which balances the heavy dairy. Taste and adjust seasoning before serving.

Broccoli Cheddar Wild Rice Soup

Most broccoli cheddar soups are just thickened milk with a few sad florets floating in it, but I prefer a version that eats like a meal. This recipe uses a brown rice and wild rice blend to add a nutty chew that breaks up the monotony of the cheese sauce, and I finish it with raw garlic and cumin at the very end to cut through the richness.

prep time:15 minutes mins

cook time:55 minutes mins

total time:1 hour hr 10 minutes mins

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Ingredients

Ingredients (~6 servings)

• ▢ 1/2 cup unsalted butter
• ▢ 1/2 cup all-purpose flour
• ▢ 4 1/2 cups whole milk
• ▢ 3 3/4 cups low-sodium vegetable stock
• ▢ 1 1/2 cups wild rice blend uncooked
• ▢ 1 lb fresh broccoli florets chopped into bite-sized pieces
• ▢ 2 1/4 cups shredded sharp cheddar cheese
• ▢ 2 cloves garlic grated
• ▢ 1 1/2 teaspoons salt
• ▢ 3/4 teaspoon black pepper
• ▢ 1/2 teaspoon ground cumin

Instructions

• Melt butter in large pot, whisk in flour. Cook roux 3-4 minutes until golden.
• Slowly whisk in milk and stock. Simmer 10 minutes until thickened.
• Add wild rice, simmer 20 minutes.
• Stir in broccoli, cook 25-30 minutes until rice is tender.
• Reduce heat, mix in cheese until melted.
• Add garlic, cumin, salt, and pepper. Adjust seasoning to taste.

Notes

Serve hot. Cheese and garlic added last to preserve flavor.

Did you make this recipe?Let me know how you liked it below!