I love thick soups… especially this time of year. Soups feel cozy and warm, are nourishing and easy to make. I usually make a pot on a weekend afternoon and have enough to eat throughout the week.
One of my favorite soups to make is this easy broccoli and rice soup. I don’t have a recipe for it – it’s just something I threw together one day when I was low on groceries but has since become one of my favorite soups. The soup is creamy but not pureed. I prefer having the soft chunks of broccoli.
The ingredient list for this soup is very simple.
The ingredient list for this soup is very simple.
Broccoli Rice Soup
Ingredients:
1/2 tbsp olive oil
6 cups broccoli florets
2 tsp flour
About 4-5 cups water
1/4 cup whipping cream
1/2 cup rice
3 chicken bouillon cubes
Salt and Pepper to taste
What I do:
In a large soup pot preheated over medium heat, saute the broccoli with the olive oil for about two minutes.
Sprinkle flour over broccoli and stir well.
Cover the broccoli with water and add whipping cream.
Add chicken bouillon cubes and rice. Season with salt and pepper.
Allow the soup to simmer for about 20 minutes or until the broccoli is soft and rice is cooked.
If lunch is a hurdle for you, a pot of soup, tucked in the fridge, might just be the answer.