Cheesy Broccoli Rice Cream Soup
A ridiculously creamy, whole-grain, healthy vegetable delicious hot treat!Last updated April 20, 2020.
Servings: 8
Ingredients
Vegetable Cooking
- ½ cup coconut milk
- 1 ½ cups water
- 2 cups carrots peeled and rough chopped. Roughly 4-5 medium carrots.
- 2 cups onions rough chopped. About 1 medium-large yellow or white onion.
- 2 to 4 cloves garlic minced or chopped
- 1 ½ Tbsp McKay's "Chicken" Seasoning
- ½ to 1 tsp ground cumin
- 2 tsp white vinegar
Soup Base
- 1 to 2 cups water
- ½ cup nutritional yeast flakes
- 2 cups rice cooked
Main Soup Ingredients
- 3-4 cups water
- 2 Tbsp corn starch
- 3-4 cups rice cooked
- 1 tsp seasoned salt optional or season as desired
- ⅛ tsp cayenne scant, optional or season as desired
- ⅛ tsp ground pepper scant, optional or season as desired
- 3 cups broccoli lightly steamed, medium-fine chopped.
- 1-2 Tbsp lemon juice season as desired, see notes.
Cashew Cream (Optional)
- 1 cup raw cashews soaked overnight, or in boiling water for an hour
- ¾ cup water
Instructions
Vegetable Cooking
- In a large non-stick soup pan, add coconut milk, 1 1/2 cups water, carrots, onions, garlic, chicken seasoning, and ground cumin.
- Cook on medium high, stirring occasionally, until liquid is almost gone.
- Stir more frequently to cook the carrots and onions a bit more until almost dry.
- Add vinegar, stir and cook that mostly off.
Soup Base
- To the cooked vegetables, add 1 cup water. nutritional yeast and 2 lightly packed cups of cooked rice.
- Stir until rice is separated, and everything is well-mixed.
- Add entire mixture to high-speed blender.
Main Soup Ingredients
- Before worrying about blending, return empty soup pan to stove, on high, add 3 cups cold water, and 2 Tbsp cornstarch. Mix well.
- Blend the soup base in the high-speed blender until very creamy and smooth. If you have trouble blending, add water, 1/4 cup at a time until it easily blends, but remains thick. This may take a couple of minutes.
- Back at the soup pan, the water should have heated to near boiling. Add 3 cups cooked rice and stir to separate.
- Add seasoned salt, cayenne, and pepper.
- Return soup base from blender to soup pan and stir in.
- Add broccoli and lemon juice.
- Season as desired.
- Serve and enjoy. Store leftovers in a tightly covered container.
Cashew Cream (Optional)
- To take this delicious soup from delicious to decadent, make and add some cashew cream!
- In a high-speed blender (you don't really have to wash/scrape it out that well from the soup base), blend soaked cashews and water on high until you have a beautiful cream.
- Stir cashew cream into the entire soup and mix, or use it to swirl into each bowlful!
Notes
2 cups of precooked rice is more than enough for this whole recipe. Extra rice can be added for desired consistency.
Remember that cheese is often salty, so using a little extra chicken seasoning, seasoned salt, or salt-substitute than you normally might, will help add to the cheesiness!
The full amount or additional lemon juice can give things a lovely tang that works well for a cheesy taste! More lemon juice may increase the "sharpness" of the "cheese."
Water can be adjusted to suit the level of "soupy-ness" you require. This soup will get thicker as it sits. Use more water, if also using the cashew cream.
Cashew cream is completely optional, but does take this soup from delicious, to decadent! You can just add the cream to the soup pan and stir in, or swirl in some into each bowl of soup as you prepare to serve. If storing leftovers, cashew cream is properly best stirred into the remaining soup!