“Cream” of Broccoli Soup

It feels like it’s been while since I shared a healthful pure vegetarian recipe.

Or maybe I need a break from all the Halloween treat stuff I've been working on. Either way, I'm ready for soup season.

Instead of a typical cream base, I used rice for thickness and body. It’s still good, but you can eat a whole lot more without any guilt whatsoever

“Cream” of Broccoli Soup
You’ll need a blender or food processor for this one. Cooked and pureed rice is the cream base for this healthy vegetable soup. Print Recipe

2 tablespoons olive oil
3 cups chopped onions
1/4 cup dry white wine
2 pound bag broccoli florets
2 (14.5 ounce) cans vegetable broth
6 cups water
2/3 cups uncooked white rice
3 vegetable bouillon cubes
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
Pinch of cayenne

1. Heat oil over medium-high in an extra large pot. Add onions and cook until tender and start to brown. Deglaze the pan with wine.

2. Add the rest of the ingredients. Bring to a boil; reduce heat and cover. Cook until rice and broccoli are tender, about 30-35 minutes.

3. Puree soup with a blender in batches. Return to pan, add more salt and pepper if needed and serve.

By Laura Flowers.