"Vegan Broccoli, Cheese & Wild Rice Soup | Was slathering broccoli with cheese the only way your mom could get you to eat broccoli? Us too! But now that we're all happy, vegetable-consuming adults, it's time to level up boring old broccoli and cheese soup. @think_rice
Our Vegan Broccoli, Cheese and Wild Rice Soup is equal parts rich, decadent and nutritious. Not only does this soup pack broccoli, but it's also got carrots, celery, hearty potatoes and California-grown wild rice—all swimming in the creamiest, cheesiest broth.
U.S.-grown wild rice adds wonderful texture, color, and a healthy dose of whole grains to our soup. Wild rice grains are long, slender, and dark brown. The cooked grains have a nutty flavor and chewy texture. #ThinkRice
Each spoonful of this soup will have you coming back for more!"
Vegan Broccoli, Cheese & Wild Rice Soup
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A Note from Feedfeed
A hearty, warm, fan-favorite dish made vegan? Sign us up! This vegan broccoli cheese soup has all the comforting flavors of the original and loaded with ingredients to make you feel good! This recipe is extra special because it includes U.S.-grown rice, which supports U.S. farmers and incorporates sustainable practices.
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- Recipe Card
Prep time 15mins
Cook time 50mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 cup U.S. grown wild rice
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 celery stalks, chopped
- 4 cloves of garlice, minced
- 2 1/2 cups vegetable broth
- 1 cup unsweetened plant based milk (such as oat or almond)
- 2 medium potatoes, peeled and diced
- 2 heads of broccoli, chopped into bite-sized pieces
- 1 1/2 cups shredded vegan cheddar cheese
- kosher salt, to taste
- black pepper, to taste
Cook the rice
Method
Step 1
Cook wild rice according to package instructions, about 45 minutes.
Cook the vegetables
Step 1
In a large pot, heat oil over medium heat, add onion and cook until translucent, about 3 minutes. Add carrot, celery and garlic, and sauté until carrot and celery soften, about 3 minutes.
Step 2
Add vegetable broth, vegan milk and potatoes and bring to a boil. Cover and reduce to simmer until potatoes are fork tender, about 10 minutes. Add broccoli florets and cook until fork tender, about 5 minutes.
Assemble the soup
Step 1
Add cheddar cheese, stir well, and remove pot from heat. Season to taste.
Step 2
Using an immersion blender, blend half of the soup, leaving the remainder intact for texture. Note: Alternatively, remove 2 cups of potatoes and broccoli to blend in a food processor or blender and then return the blended mixture back to the pot.
Step 3
Stir in cooked wild rice. Serve immediately.