My first job in Austin was at a little church pre-school in Brentwood. I loved that place, I loved those kids, I loved my Tiny Turtles, it was really the best. One of added bonuses to my job there was The Little Deli. It's this little neighborhood pizzeria and deli. Not a New York Deli by any stretch, but a wonderful sandwich menu, great pizza and five soups that they rotate daily.
Their Broccoli Cheese and Rice soup immediately topped my list. They serve it with crisp garlic bread slices, almost like crackers, that crumble perfectly on top. A bowl of that and half a sandwich was the perfect lunch.
Since I stay at home with my boys now and we don't live in that neighborhood, weekly lunches there are a thing of the past. We have taken the boys a handful of times in the last two years, but I crave that soup way more often. So when Aaron had a bunch of dental work done last week and was on strict orders to eat soft, but filling foods, this came to mind. I also was super tired from taking care of him and the boys so I needed something quick and easy. Check. I needed something both boys and I could and would eat too. Check. Dinner was planned.
I've never made it before and The Little Deli shockingly, wasn't handing out the recipe. So this was my version and I think it was pretty darn close!
Broccoli Cheese and Rice Soup
Makes 8-10 servings
Ingredients:
- 2 cups, uncooked, white rice
- 1 white onion, diced
- 3 tbs. butter
- 2 tbs. garlic powder
- A dash of ground sage
- Salt and Pepper
- 3 tbs. flour
- 3-4 cups chicken broth
- 1 cup heavy cream
- 8 oz block of sharp orange cheddar cheese, freshly shredded
- 3 cups frozen broccoli florets (about 1 bag)
Cook your rice according to the directions in a saucepan or rice cooker. Fluff and set aside.
In a large dutch oven or soup pot, melt 1 tb. of the butter. Saute the onion until translucent.
Add the garlic powder, sage, salt and pepper then melt the remaining butter and saute together for a moment. Sprinkle the flour and stir until it is a golden paste. You do not want it to burn so keep it moving, this should just take a minute.
A half cup at a time, whisk in 3 cups of chicken broth, whisking the mixture smooth at each addition. Bring to a boil. Stir in the 1 cup of heavy cream. Lower the heat to a simmer.
Add the shredded cheese and slowly stir until its melted and combined smooth.
Note About Cheese: I recommend when making a soup like this that you purchase a block of cheese and shred it freshly for two reasons: 1) You can shred it on the finest side of a box grater and it will melt and blend more smoothly without clumping and 2) bags of shredded cheese are often coated in a powder that dries the cheese a little to prevent the shreds from clumping together in the bag, however, this moisture is important because it seems to prevent the oil in cheese from separating when it melts into the soup.
Stir in the rice and frozen broccoli and cook until the broccoli is warmed through. While the broccoli cooks, taste your soup and re-season as needed. Serve immediately and enjoy.
Storage Note: This soup is enjoyed best fresh. When it is refrigerated and stored the rice will absorb the broth over time and will become more of a casserole and less of a soup. It is still very tasty, and actually serves better to kids this way - less loose broth = less spills.