Healthy Broccoli Cheddar Soup with Homemade Garlic Cheese Biscuits

Snowy weather has moved into the Pacific Northwest which makes me want to eat something warm and comforting for dinner. This has been a trusted recipe in our house for several years and I think you’ll really love it too. If you want to splurge, serve this soup in a bread bowl and forego the biscuits. Serves 4-6.

Let’s start with the soup first….

Ingredients:

1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
4 cups of chicken broth, divided
1 8.8 oz. cooked whole grain brown rice package
1 cup milk
1 1/2 lbs. broccoli florets, stems removed
1 cup shredded cheddar cheese
Salt
Pepper

Step One: In a large stock pot sauté the onion in the olive oil, ~4 minutes until nice and golden. Add garlic, stir for ~1 minute. Add in the broccoli florets and sauté for another 5 minutes. Add 2 cups of chicken broth and simmer on low.

Step Two: Follow the directions on the cooked whole grain brown rice package (this is typically opening the top of the package and microwaving for 1 minute). In a blender or nutribullet, add the steamed rice, 1 cup of milk, and remaining 2 cups of chicken broth and blend until smooth.

Step Three: Add the rice mixture to the stock pot with your onion/garlic/broccoli and simmer on low for 10 minutes. Using an immersion blender in the stock pot, blend until smooth.

Step Four: Add 1 cup of shredded cheddar cheese and add salt and pepper to taste. Mix well until the cheese has melted into the soup.

Step Five: Make the garlic cheese biscuits following the steps below if you’d like or enjoy your soup on it’s own.

Optional: Sprinkle a little extra shredded cheese on top.