I used to think broccoli cheddar soup was one of those things you could only get at a restaurant—you know, like the kind that comes in a bread bowl at the mall? Turns out, making it at home is way easier than I thought, especially when you start with a few canned soups as your base.
This version is thick, creamy, and loaded with tender broccoli florets and fluffy rice. It’s the kind of soup that feels like a warm hug on a rainy day. Plus, you can have it on the table in about 30 minutes, which is a lifesaver when everyone’s hungry and you don’t want to spend all evening in the kitchen.
Why You’ll Love This Broccoli Cheddar and Rice Soup
- Set-it-and-forget-it convenience – This slow cooker soup requires minimal effort—just toss everything in and let it simmer while you tackle your to-do list or relax at home.
- Creamy, comforting texture – The combination of cheddar cheese soup, evaporated milk, and melted cheese creates a rich, velvety base that’s pure comfort in a bowl.
- Hearty and filling – With plenty of broccoli, rice, and cheese, this soup is substantial enough to serve as a complete meal that will keep everyone satisfied.
- Kid-approved – The cheesy flavor and familiar ingredients make this a hit with children, and it’s a sneaky way to get them to eat their vegetables.
- Perfect for meal prep – This recipe makes a large batch that reheats beautifully, so you can enjoy easy lunches or dinners throughout the week.
What Kind of Broccoli Should I Use?
Fresh broccoli is definitely the way to go for this soup, and you’ll want to look for heads with tight, dark green florets and firm stalks. If fresh isn’t available, frozen broccoli florets can work in a pinch – just make sure to thaw and drain them well before adding to avoid watering down your soup. When prepping your broccoli, don’t toss those stems! You can peel off the tough outer layer and chop up the tender inside to add more broccoli goodness to your soup. For the best results, cut your florets into bite-sized pieces so they cook evenly and are easy to eat with a spoon.
Options for Substitutions
This soup is pretty forgiving when it comes to swapping ingredients:
- Fresh broccoli: Frozen broccoli florets work great here and save you prep time. Use about 2 pounds of frozen florets – no need to thaw them first, just toss them right in.
- Condensed cheddar cheese soup: If you can’t find cheddar cheese soup, you can use cream of mushroom or additional cream of celery soup, but you’ll want to add an extra cup of shredded cheddar to keep that cheesy flavor strong.
- Evaporated milk: Regular whole milk or half-and-half can replace evaporated milk in equal amounts. The soup will be slightly thinner, so you might want to reduce the liquid by about half a cup.
- Cooked rice: Any type of rice works here – white, brown, or wild rice all taste good. You can also swap it for cooked pasta like small shells or elbow macaroni if that’s what you have on hand.
- Cheddar cheese: Feel free to mix things up with other melting cheeses like Monterey Jack, Colby, or a blend of whatever you have in your fridge. Just avoid pre-shredded cheese if possible, as freshly shredded melts better.
- Unsalted butter: Olive oil or salted butter work fine – if using salted butter, just go easy on any additional salt you might add.
Watch Out for These Mistakes While Cooking
The biggest mistake you can make with this soup is adding the rice too early, which will cause it to absorb too much liquid and turn mushy – always wait until the last 20 minutes of cooking to stir it in.
Another common error is overcooking the broccoli, so if you prefer your florets with a bit of bite instead of completely soft, check the soup at the 3-hour mark rather than waiting the full 4 hours.
Don’t skip stirring the soup at least once during cooking, as the canned soups can settle at the bottom and create an uneven texture throughout.
For extra creaminess, reserve a handful of the shredded cheddar to stir in just before serving, which gives you those nice cheese pulls and a fresher cheese flavor on top.
What to Serve With Broccoli Cheddar and Rice Soup?
This hearty soup is pretty filling on its own, but I love serving it with a warm baguette or some buttery dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of all that cheese and cream. If you want to make it a complete meal, try adding some crispy bacon bits on top of the soup or serving it alongside a rotisserie chicken that everyone can pick at. For a cozy dinner setup, cornbread muffins are another great option that pair really well with the cheesy, creamy flavors.
Storage Instructions
Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The rice will absorb some of the liquid as it sits, so you might want to add a splash of milk or broth when you reheat it to get it back to your preferred consistency.
Freeze: You can freeze this soup for up to 2 months, but keep in mind that rice can get a bit mushy after freezing. If you’re planning to freeze it, consider leaving the rice out and adding freshly cooked rice when you reheat instead.
Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave in 2-minute intervals, stirring between each round. Add a little extra milk or chicken broth if it’s gotten too thick.
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 195-260 minutes |
| Level of Difficulty | Easy |
| Servings | 12 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-3800
- Protein: 160-180 g
- Fat: 180-200 g
- Carbohydrates: 320-340 g
Ingredients
For the base:
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 10.75 oz canned cream of celery soup
- 36 oz canned evaporated milk (for a creamy, rich texture)
- 3 lb fresh broccoli florets (cut into 1-inch florets)
- 1/2 tsp onion powder
- 1 medium yellow onion (diced into 1/4-inch pieces)
- 43 oz canned condensed cheddar cheese soup
- 1 tbsp unsalted butter (I use Kerrygold for richness)
- 1/2 tsp ground paprika
- 1 tsp ground black pepper (freshly ground preferred)
For the finish:
- 16 oz shredded cheddar cheese (I prefer Cabot for melting smoothly)
- 2 cups cooked rice (warm, about 1 cup uncooked)
Step 1: Prepare Ingredients and Aromatics
- 1 medium yellow onion, diced
- 1 tbsp unsalted butter
- 3 lb fresh broccoli florets
Dice the yellow onion into 1/4-inch pieces and set aside.
Wash the broccoli and cut into 1-inch florets, discarding the thick stems or reserving them for another use.
Melt the butter in a small skillet over medium heat and add the diced onions.
Sauté for 3-4 minutes until softened and lightly golden, then remove from heat.
This pre-cooking step builds flavor into the soup rather than adding raw onion harshness.
Step 2: Build the Soup Base in the Slow Cooker
- 10.75 oz canned cream of celery soup
- 43 oz canned condensed cheddar cheese soup
- 36 oz canned evaporated milk
- 3 lb fresh broccoli florets
- sautéed onions from Step 1
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground mustard
- 1/2 tsp ground paprika
- 1 tsp ground black pepper
Add the canned cream of celery soup and canned condensed cheddar cheese soup directly to a 6-quart slow cooker.
Pour in the evaporated milk and add the broccoli florets.
Add the sautéed onions from Step 1 along with the garlic powder, onion powder, ground mustard, paprika, and black pepper.
Stir everything together thoroughly to combine all ingredients evenly.
I like using evaporated milk here instead of regular milk because it creates a richer, creamier texture without breaking down during the long cooking time.
Step 3: Slow Cook the Soup
- soup base from Step 2
Cover the slow cooker and set it to LOW.
Cook for 3-4 hours until the broccoli is very tender and the flavors have melded together.
Stir the soup once at the halfway point (around 1.5-2 hours) to ensure even cooking and prevent any ingredients from settling on the bottom.
Step 4: Finish and Serve
- 2 cups cooked rice
- 16 oz shredded cheddar cheese
After the slow cooker time is complete, stir in the warm cooked rice and the shredded cheddar cheese.
Mix well until the cheese is completely melted and incorporated, about 2-3 minutes.
The residual heat from the soup will melt the cheese smoothly.
Cook on LOW for an additional 20 minutes to allow the rice to warm through and the flavors to fully integrate.
I prefer Cabot cheddar because it melts more smoothly into soups without becoming stringy or grainy.
Simple Broccoli Cheddar and Rice Soup
Ingredients
For the base:
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 10.75 oz canned cream of celery soup
- 36 oz canned evaporated milk (for a creamy, rich texture)
- 3 lb fresh broccoli florets (cut into 1-inch florets)
- 1/2 tsp onion powder
- 1 medium yellow onion (diced into 1/4-inch pieces)
- 43 oz canned condensed cheddar cheese soup
- 1 tbsp unsalted butter (I use Kerrygold for richness)
- 1/2 tsp ground paprika
- 1 tsp ground black pepper (freshly ground preferred)
For the finish:
- 16 oz shredded cheddar cheese (I prefer Cabot for melting smoothly)
- 2 cups cooked rice (warm, about 1 cup uncooked)
Instructions
- Dice the yellow onion into 1/4-inch pieces and set aside. Wash the broccoli and cut into 1-inch florets, discarding the thick stems or reserving them for another use. Melt the butter in a small skillet over medium heat and add the diced onions. Sauté for 3-4 minutes until softened and lightly golden, then remove from heat. This pre-cooking step builds flavor into the soup rather than adding raw onion harshness.
- Add the canned cream of celery soup and canned condensed cheddar cheese soup directly to a 6-quart slow cooker. Pour in the evaporated milk and add the broccoli florets. Add the sautéed onions from Step 1 along with the garlic powder, onion powder, ground mustard, paprika, and black pepper. Stir everything together thoroughly to combine all ingredients evenly. I like using evaporated milk here instead of regular milk because it creates a richer, creamier texture without breaking down during the long cooking time.
- Cover the slow cooker and set it to LOW. Cook for 3-4 hours until the broccoli is very tender and the flavors have melded together. Stir the soup once at the halfway point (around 1.5-2 hours) to ensure even cooking and prevent any ingredients from settling on the bottom.
- After the slow cooker time is complete, stir in the warm cooked rice and the shredded cheddar cheese. Mix well until the cheese is completely melted and incorporated, about 2-3 minutes. The residual heat from the soup will melt the cheese smoothly. Cook on LOW for an additional 20 minutes to allow the rice to warm through and the flavors to fully integrate. I prefer Cabot cheddar because it melts more smoothly into soups without becoming stringy or grainy.
