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Creamy Broccoli Wild Rice Soup is an easy soup recipe thanks to the simple ingredients like a box of wild rice mix , creamed broccoli soup, fresh broccoli & carrots. So creamy and flavorful with a cream cheese + chicken broth base, and full of veggies. 

If you want more broccoli recipes be sure and try my One Pot Cheesy Chicken Broccoli & Rice, this One Pot Broccoli Fettuccine Alfredo, or my kids’ favorite Broccoli Cheese Soup with Velveeta Cheese

A white bowl with creamy soup inside of it and a silver spoon. Crackers in the background of the picture.

Creamy Broccoli Wild Rice Soup Recipe

This easy soup recipe comes together quickly with convenient ingredients like boxed wild rice mix, a can of cream of broccoli soup, fresh broccoli & carrots in a creamy chicken broth + cream cheese base. The package of wild rice mix seasoning flavors this soup perfectly with nothing else needed!

Warm, comforting, creamy soup that is a perfect meatless dinner option.

Overhead picture of a bowl of soup with a spoon inside of it against a white background.

Ingredients You’ll Need

Here is what you will need to make this soup.

  • Chicken Broth – For best taste use the full-salt chicken broth. Of course, reduced-sodium chicken broth can be used depending on preference. 
  • Water
  • Long Grain & Wild Rice Mix – Uncle Ben’s makes a mix of wild rice that is really good. This is the box of dry wild rice + seasoning packet. 
  • Condensed Cream of Broccoli Soup
  • Whole Milk – You can use lower fat milk, if preferred, but just keep in mind that the soup will not be as thick or creamy. 
  • Cream Cheese
  • Broccoli + Carrots

Ingredients needed on a white background with each one labeled in a black text box.

How To Make Broccoli Wild Rice Soup

Step One : In a large soup pot add the chicken broth, water, and contents of the wild rice mix (including the seasoning packet). Bring to a boil over medium-high heat; reduce heat to low, cover the pot with a lid, and let simmer for 20 minutes, or until the rice is cooked. 

Step Two : Turn the heat back up to medium and add in the condensed soup, milk, and softened cream cheese. Stir and let it cook until the cream cheese is evenly incorporated and the soup is smooth. 

Step Three : Add in the chopped broccoli and shredded carrots. Cook for 5-8 minutes or until the vegetables are cooked to your liking. My family prefers them pretty soft, so I let them cook longer. 

Step Four : Taste and seasoned with salt & pepper if needed. I think the full-sat chicken broth + the wild rice seasoning packets adds plenty of flavor but it’s all up to preference. 

How to make this soup recipe with two pictures of a soup pot with ingredients showing the step by step instructions.

How to make this soup recipe with two pictures of a soup pot with ingredients showing the step by step instructions.

Tips For Success

Here are a few of my helpful tips so that this recipe can be a hit with your own family!

  • Softened Cream Cheese : The cream cheese needs to be well softened before adding it into the soup. If it’s too cold, you will end up with chunks of cream cheese and it’s much harder to get it to melt in smoothly. I place the unwrapped bar of cream cheese on a microwave-safe plate, and microwave it for 30 seconds. This way it’s nice and soft and it will mix in smoothly when added to the soup. 
  • Chop Broccoli Small : Be sure and chop the broccoli into small pieces so it will cook in a decent time. The larger the broccoli pieces are, the longer you will have to let them cook for. 
  • Carrots : For best results and texture, shred your own carrots on a box cheese grater on the small/fine side of the grater. 
  • Creamy Soup : For the creamiest soup and thickest texture use whole milk. 
  • Chicken Broth : I suggest using the full salted chicken broth in this recipe for best flavor. 

Picture of soup bowl with crackers and a spoon inside.

Variation & Substitution Ideas

There are a few things you can do to switch up this soup recipe. 

  • Make it Lighter : If wanted, you can use a lower fat milk like 2% or even fat-free half & half milk. Just know that if you use a lower fat milk than the thickness and creaminess will be affected by it. The soup will be thinner and not as thick. 
  • Cream Cheese : For a big extra kick of flavor try using a flavored cream cheese like chive & onion or garden vegetable cream cheese. I’ve never done this but I think it would work well. 
  • Vegetables : You can really use any veggies you want just make sure they are chopped really small. If you don’t like carrots then leave them out and add more broccoli in their place. 
  • Add Protein : If you want more of a complete meal you can try adding some already cooked chopped chicken or even some chopped ham to the soup. Ham will make the soup saltier so plan accordingly if using ham. Add some shredded chicken from a Rotisserie chicken is a great idea. Or throw in some leftover chicken. I would suggest adding the chicken in with the carrots and broccoli. 

Close up of broccoli soup

Serving Suggestions

I always make my buttery soft One Hour Rolls when I make this soup recipe for my family. 

You could also try these Easy Parmesan Garlic Knots or some Homemade French Bread, or serve the soup in some Bread Bowls (from frozen dough).

If you want it even easier buy some frozen dinner rolls and thaw and bake according to package directions. There are also frozen rolls that only need to be heated up before serving. 

How To Store Leftovers

Leftovers will keep well, in an air-tight container, for 3-4 days in the fridge. The soup will separate in the fridge so be sure and give it a good stir before serving. 

I just heat up leftovers in a soup pot on the stove or the microwave works well for individual servings. 

Soup inside a bowl

Can I Freeze This Soup Recipe?

I don’t recommend freezing soups with dairy in them. The dairy will curdle and separate once thawed and reheated. I think the soup will still be delicious, just have a weird look to it. I personally never freeze anything with dairy in it, but that’s just me. 

Let the soup thaw in the fridge overnight and then heat it up in a soup pot. Add some additional chicken broth or water when reheating the frozen thawed soup (if needed). 

You can also just stick the frozen soup right into the soup pot if you forget to thaw it. 

Rice does tend to soak up all the liquid, so the rice will definitely be much softer if you freeze it and then reheat it. 

A soup ladle with soup inside of it.

More Soup Recipe To Try


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Creamy Broccoli Wild Rice Soup

Course Dinner, Soup
Cuisine American
This Creamy Broccoli Wild Rice Soup comes together in a short amount of time thanks to a packaged box of wild rice, creamed broccoli soup, and frozen broccoli. So creamy, flavorful, and full of veggies. 


  • 1 carton (32 oz) chicken broth
  • 1 cup water
  • 1 box (6 oz) Long Grain & Wild Rice Mix
  • 1 can (10 oz) condensed cream of broccoli soup
  • cups whole milk
  • 1 bar (8 oz) cream cheese well softened
  • 3 cups chopped fresh broccoli
  • 1 cup shredded carrots


  • In a large soup pot combine chicken broth and water. Pour in contents of rice mix and add the seasoning packet (that comes in the rice box) into the broth/rice mixture. Bring to a boil over medium-high heat; reduce heat to low, cover with lid, and let simmer for 20 minutes.
  • Turn stove heat up to medium and add in the condensed soup, milk, and cream cheese. Stir and let cook until cream cheese is melted and everything is smooth and combined.
  • Add in the broccoli and shredded carrots. Cook for 5-7 minutes or until vegetables are tender and cooked through.
  • Season with salt & pepper, if needed.


Cream Cheese : To ensure that it melts in smoothly, make sure that the cream cheese is well softened before using. I actually microwave it for about 45 seconds to ensure that it's hot and soft, that way it just melts right in. If the cream cheese is too cold, it won't melt easily and the soup will have small chunks of cream cheese. 
Chicken Broth : I use regular, salted chicken broth but reduced-sodium can be used as well. 
Tip : Chop the broccoli small so it cooks pretty quickly. Also, it's best to grate a carrot (on a cheese grater) for the shredded carrots. You can buy pre-shredded carrots at the store, but they are larger shreds which don't do well in the soup. 


Calories: 244kcal | Carbohydrates: 36g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 1122mg | Potassium: 686mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4108IU | Vitamin C: 53mg | Calcium: 261mg | Iron: 2mg

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One Comment

  1. This soup is really good and really simple to make. It will be a regular at my house.