Broccoli Soup

The creamy base for this soup is achieved by blending the vegetables and rice together. It’s deceivingly rich and really satisfying.
I spiralized the thick broccoli stems and the onion, and then quickly ran a knife over the strands to chop them into pieces. The soup base is blended, so small pieces of vegetable cook more quickly and blend more smoothly. But simple chopping is fine as well.



 Bunch of broccoli (You’ll want about 3 C of flowerets, but more or less       doesn’t matter)
1/4 C olive oil
2 garlic cloves, minced
1 medium onion, chopped
1/4 cup uncooked rice
4 cups chicken broth
salt, pepper, red pepper flakes


1. Separate the broccoli flowerets into bite sized pieces. Blanch them in boiling water for a couple of minutes. Shock them in ice water and set them aside.
2. Peel the rough outer part of the broccoli stems. Spiralize the stems using the spaghetti blade and then give the strands a rough chop, or just chop the stems into a small dice.
3.  Spiralize the onion using the slicer blade, and then chop the strands, or just chop into a small dice.
4. Heat the olive oil. Add the chopped onion and broccoli stems. Season with a little salt, a couple of grinds of pepper and a shake of red pepper flakes. Sauté for a couple of minutes until the onion starts to soften; then add the minced garlic. Cook for a minute more. Be careful to have the heat on medium. Burnt garlic wouldn’t add to the flavor of this soup!
5. Add the rice. Stir the onions, garlic, chopped broccoli stems, and rice together to coat the rice with the olive oil. Just for a minute or two.
6. Add the broth and bring to a boil. Cover the pot. Lower the heat and simmer until the rice is soft. Approximately 15 minutes.
7. At this point, you can use an immersion blender right in the soup pot to blend the rice, onions, broccoli stems, and garlic into a creamy base. Or you can ladle the broth into a blender or food processor.
8. Add the blanched broccoli flowerets to the broth. Heat on low to let the flavor of the broth seep into the flowerets. Check for seasoning.
9. Garnish with a sprinkle of Parmesan cheese if desired. Or garlicky croutons.

About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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