Cheesy Cream of Broccoli Soup


  • 4 cups chicken broth
  • 1 pound about 4 cups of vegetable, trimmed and chopped
  • 1/2 cup rice
  • salt and pepper to taste
  • 1/4 to 1 cup cream or milk
  • 1 cup shredded Cheddar cheese
  • minced fresh parsley for garnish


  • Combine the broth, vegetables, rice (or potato) and bring to a boil. Turn down and simmer about 15-20 minutes, until the vegetables are very tender.
  •  Puree with an immersion blender or food mill or regular blender (let it cool a bit first for anything other than the immersion blender). Taste and add salt and pepper as needed. 
  • Add the cream. Add the cheese and stir until melted, then garnish with fresh parsley.


I used chicken broth because I had it. You could easily substitute vegetable or beef broth for a different flavor, or even water for a somewhat plainer one. I used the rice for a thickener. His other option is a potato, peeled and quartered.