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.
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!