Creamy Broccoli Wild Rice Soup

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.

Course Dinner, Soup

Cuisine American

Keyword broccoli soup, broccoli wild rice soup

Calories 244kcal

Ingredients

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
1½ cups whole milk
1 bar (8 oz) cream cheese well softened
3 cups chopped fresh broccoli
1 cup shredded carrots

Instructions

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.

Notes

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.

Nutrition