The finest broccoli rice bake is one that my mother-in-law makes.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup butter
- 4 medium onions, chopped
- 2 heads broccoli, separated into florets
- 1 head cauliflower, separated into florets
- 6 cups water
- 5 pounds potatoes, peeled and cubed
- 1 (6 ounce) package baby spinach, coarsely chopped
- 6 cubes chicken bouillon
- 2 cups shredded Cheddar cheese
Instructions
- Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
- Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 8 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 804 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Quite good. I cut the recipe from 12 to 3 servings, so it was guess and such. Still good. Clean up easy. Good when made, and good the next day reheated in the Mwave.
Delicious! I WILL be making this again!
I didn’t use quite so much onion I didn’t have a food processor so I use an old fashion potato masher and that worked. My spinach was fresh but cooked fine. I used chicken brother instead of bullion to cut down on chemicals. It all turned out good anyway.
This was amazing!! I stuck to the recipe and it came out super creamy.
Awesome! Only used 1 broccoli and added red hot pepper flakes, pepper & maggi for seasonings
Delicious. I only had 3 potatoes and no spinach. I also used chicken broth vs. bullion and it turned out great!
Great followed recipe, highly recommended. If green colour is a problem add sour cream or plain yougart.
I meant to add that carrots and garlic cloves are a perfect addition to this recipe. For some reason I had every single vegetable in my refrig. So when I saw this recipe I just went to work. I didn’t chop up the broccoli and cauliflower till after I cooked them Then used a knife while they were still in pot. Saved time there.
Let me preface my review by saying that I chose this recipe because most everything it called for was something I had on hand that absolutely needed to be used up. I did not change the recipe or substitute any ingredients. The only deviation I made was that the broccoli and cauliflower that I used were the stalks and cutoffs from heads that I had used the florets in a salad earlier in the week. I can’t bear to throw the stalks away as there is so much good stuff left even if it isn’t the “pretty” part of the veggie! The onion and potatoes were aging garden produce that needed to be used up soon as well. That being said, this soup is truly delicious and filling!! I added both sharp cheddar cheese, along with some Velveeta (as mentioned by another reviewer) that I had in my fridge that also needed to find a use. This recipe is really easy to pull together (hardest part is peeling the potatoes, and I might not have done that if my potatoes were a bit fresher), and well worth a try. I don’t think you will be disappointed!
I followed the recipe exactly but after adding the cheese it was a clumpy mess and all the cheese wouldn’t melt. I used old cheddar. Anyone tell me what I did wrong?
Too much onion not enough cheese or broccoli and very watery if I make it again I will increase the cheese add just a 1/2 of a small onion and skip the potato put in more broccoli use milk or cream instead of water. Won’t make it this way again.
Delicious exactly as-is… However, a 8oz block of cream cheese and crumbled bacon take it over-the-top!!! — I used chicken stock instead of adding the broccoli water to the potatoes/onions
I only made one ingredient change….I added garlic. Because, well….garlic makes everything better. I did change up preparation a bit. I microwaved the broccoli and cauliflower to limit the number of pans that need hand washing. Yes, I’m lazy. Then I put the potatoes and spinach in as called for. And the broccoli and cauliflower at the same time as NOT called for. I used a stick blender to puree partially and it is delicious. Next time I may increase the broccoli and spinach. Excellent!
Absolutely great n definitely healthy option to heavy creamed soups. Wow. Soooo good.
Made it for the first time and was surprised it turned out so well despite my omitting couple ingredients. I didn’t have cauliflower on hand, and also halved the recipe (still made a big pot though!). This is a very forgiving soup, I realized after finished cooking that I forgot to add chicken boullion but the flavor was still good! Also added some shredded carrots for color, and salt, pepper, and garlic powder. Soup was super creamy and texture was wonderful with some chunkiness to it. Loved the fresh ingredients and great way to incorporate veggies! Very easy to make.
very tasty soup. xo
I didn’t have cauliflower or spinach and it still turned out great. Even the kids loved it!
Iit was too thick and tasteless. I added some pepper flakes, pepper and added pepperjack cheese to the cheddar and it was very good, but still thick. next time I will add celery and less potatoes and natilla for more flavor.
Soup was very good, butI think 5 pounds of potatoes is a typo error. I think it should say 5 cups,so that’s what I used. I also cooked the veggies in chicken broth.
This is the best soup I have ever made! Immersion blender definitely came in handy. Gave some to friends and they loved it too!!!
LOVE THIS!!! While I was making it I kept thinking the instructions were wrong. First, 4 onions seems overkill for a soup, and especially one that only calls for 6 cups of water! But I followed the recipe exactly despite my skepticism. Then when I 5 pounds of potatoes to just 5 cups of water, I thought for sure there was a mistake! If it were me I would have added double the water. But I kept on… It turned out perfect, and my family of 9 (4 of whom are under age 7), gobbled it up! I did add a tsp of salt and a half a tsp of pepper to the whole pot at the end. I will be making this again and again!