Broccoli Wild Rice Slow Cooker Soup is an easy family-pleasing recipe that’s full of delicious broccoli, vegetables, and wild rice in a creamy broth! So thick and creamy, this broccoli rice soup is the ultimate comfort food.
I love the slow cooker or Crock Pot, especially in the busy fall and winter months. When you can put something on, have it cook and smell yummy and not have to do much! Oh, that’s perfection! And that’s exactly what this vegetarian broccoli and wild rice soup brings to the table! You’ll love how this hearty and healthy soup warms you up.
I first published this recipe in 2015. I created it based on a recipe I learned how to make when I turned vegetarian. Unfortunately, I lost that original recipe and can’t find it anywhere! So, I recreated it as an easy to make slow cooker soup.
But it needed an update. I’ve updated the photos, the information, the recipe card, and the recipe itself a bit, all for a better user experience.
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Easy to make
This broccoli cheese rice soup made in the crock pot totally works for the cooler months when you want something yummy, warm, filling, and so easy to make!
I’m also a big fan of the crock pot in the hot summer months. It doesn’t heat up the house when it’s on, and you can even plug it in outside or in the garage to keep all of the heat out of the house.
No way is it weird to put rice in soup! It’s so good and so easy. In fact, I think it’s a classic – chicken and rice soup was always a favorite of mine as a kid. I have a vegetarian Brown Rice Vegetable Soup on the blog that you’ll love too!
Broccoli rice casserole is another classic dish that you’ll love.
From casseroles to soups, broccoli and cheese is always a winning combination. If you ask me, I think that adding rice to the mix makes this classic combo even better!
What if I can’t find wild rice?
If you can’t find plain wild rice at the store, you can use a rice blend instead.
I have to go to Trader Joe’s to get the plain wild rice, as my grocery store doesn’t carry it anymore.
But there are many rice blends that have wild rice in them. Those rice blends will also work really well in this soup.
If you use a blend, just use a total of one cup of rice blend in the soup.
Easy slow cooker soup recipes
Soups are probably my favorite thing to make in the crock pot. And I have many delicious slow cooker soups to make dinner easy to share with you!
Some of my favorites are: Tomato Parmesan soup, Creamy Tortilla Soup, Black Bean Chili Soup, and Cream of broccoli soup. Be sure to check out all my crock pot recipes.
Looking for more great soups to serve? Here are some of my favorites that aren’t made in the slow cooker:
Cream of Garlic Soup, Sausage & White Bean Soup, Rosemary Orzo Soup, Mom’s Vegetarian Pot Pie Soup, Caramelized Onion Roasted Garlic Bisque.
Want to make it even more convenient?
I’m a big fan of taking short cuts that help save time in the kitchen.
If you want to make it even easier, use some shredded carrots from the produce section at the grocery store.
Just throw those into the crock pot and not even worry about precooking them, because they’re so small they should cook up really quickly.
You could also use a bag of frozen peas and carrots. Those are already mostly cooked, so just add them in with the broccoli at the end.
And don’t forget that broccoli stems are so good too! And if you chop up the stems and add them to the soup, there’s less food waste. After you’ve separated the florets from the stems, chop the stems and toss them into the soup as well. Learn a little more about prepping broccoli stems with my Broccoli Salad recipe.
You’ll want to chop the broccoli into small spoon-sized florets.
Use a small paring knife to slice one broccoli “tree” right at the underside of the broccoli flower bud. This will let the florets fall into bite-sized pieces without all the messy chopping.
Did you know that they’re called “florets” because they’re future flowers? It’s true! If the buds were left on the head of the broccoli, those they would burst out into little yellow blooms.
Can I make this vegan?
Yes! You can absolutely make this soup vegan!
Instead of the half and half, use a plant-based milk. I recommend a neutral flavored milk like unsweetened soy or almond with no vanilla. Canned coconut milk would make a nice creamy soup, but it will change the flavor profile a bit.
And, for the cheddar cheese in the soup, try a vegan cheddar, or vegan Parmesan instead. Or, just leave the cheese out entirely.
What kind of milk to use?
I highly recommend half and half for this recipe; it’s what gives a really creamy soup.
But, if you don’t want those calories, use the milk of your choice: skim milk will make a thinner soup that’s lower in calories, whole milk will give a good compromise between half and half and skim milk.
And, like I said before, you could even use a non-dairy lactose free milk like canned coconut milk (that would give a great thick soup), or almond milk.
This soup gets its thickening from the rice in it. In fact, as it sits as leftovers, or if you make it ahead of time the starches in the rice will thicken the soup even more.
If you want to thin it, simply add in a little more broth or half and half.
How to make
This soup is really easy to make in the crock pot or slow cooker. Be sure to scroll down to the printable recipe card for all ingredient amounts and detailed instructions.
Heat the oil in a pot, and once the oil is hot, add the chopped onions. Cook them until they start to brown, and toss in the sliced carrots. Cook for 5 minute longer, and toss those cooked veggies into the crock pot.
along with the cooked onions and carrots, add the broth, rice, and spices. Cook on low for about 3 hours or until everything is nice and cooked.
Then add in the half and half, broccoli florets, and shredded cheese. Cook for an additional hour, or until the broccoli is the desired tenderness.
Garnish soup with almonds and paprika.
Can I make this on the stove top?
Yes! Though the crock pot is my favorite way to make this soup, if you want to skip the slow cooker and make this directly on the stove, it’s easy peasy.
Stove top directions:
In a large stock pot, cook the onions as directed on the stove, and add in the carrots. Once the onions and carrots are done cooking, add in the next 8 ingredients (broth through pepper), stir to combine, cover, and bring to a boil. Turn the heat down, and simmer 50 to 65 minutes until wild rice is cooked to desired tenderness.
Stir in the half and half, broccoli, and cheese, cover, and cook for about 10 minutes, or until broccoli is desired tenderness.
How to toast sliced almonds
Preheat oven to 350° F. Spread the sliced almonds out on a baking sheet (or a baking sheet covered with parchment paper), and bake about 7 to 8 minutes, until golden and fragrant. Make sure you don’t leave the oven because they can burn easily.
This broccoli cheese rice soup is great for a little variety too.
You can throw in some ham or bacon to add a nice meaty smoky flavor.
Toss in some leftover Thanksgiving turkey to help use up those leftovers.
Want to make chicken broccoli rice soup? Just add some shredded rotisserie chicken.
Of course, I love it as a vegetarian main dish soup. It’s filled with enough veggies, protein, and goodies that you don’t need to add anything to it.
Reasons to love this soup
- It’s gluten free, egg free, and vegetarian
- It’s delicious
- The crock pot makes it easy to make, not standing over the stove and stirring
- Healthy whole grain goodness
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via the pin.
Broccoli Wild Rice Slow Cooker Soup
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 4 carrots sliced
- 4 cups vegetable broth
- ½ cup wild rice uncooked
- ½ cup long grain white rice uncooked
- 1 ½ teaspoon dried thyme leaves
- 1 teaspoon marjoram leaves
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups half and half
- 2 cups broccoli florets broken into small florets
- 1 cup shredded sharp cheddar
- ½ cup sliced almonds toasted
- paprika for garnish
- Heat a heavy-bottomed pan over medium-high heat and add the oil. Once the oil is hot, sauté the onions until tender and starting to brown, about 10-15 minutes. Add carrot and continue to cook 5 minutes until carrot is soft. Transfer cooked vegetables to the bowl of a 4-quart slow cooker.1 tablespoon olive oil, 1 large yellow onion, 4 carrots
- Add next 8 ingredients, broth through pepper, to the slow cooker, and stir to combine. Cover and cook on low for 2 ½ to 3 hours, or until vegetables are softened and rice is cooked.4 cups vegetable broth, ½ cup wild rice, ½ cup long grain white rice, 1 ½ teaspoon dried thyme leaves, 1 teaspoon marjoram leaves, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper
- Mix in the half and half, broccoli, and shredded cheese, cover, and cook on low for another 60 minutes. Taste for seasonings.3 cups half and half, 2 cups broccoli florets, 1 cup shredded sharp cheddar
- Ladle soup into bowls, and garnish with almonds and paprika, and enjoy.½ cup sliced almonds, paprika for garnish
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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This broccoli soup was made for me. I had just gotten my “Farm fresh box” and it had two big bunches of broccoli. I may even try this recipe with the cauliflower I received next time. I loved the soup. Fun recipe to play around with too!
Such a yummy soup Debi, this one definitely caught my eye. I had to make it right away. I love that fall is starting soon and we can enjoy more soups!
I love everything going on in this soup and I’ll add it to my repeat list. It was easy to make. I added some chicken. And it was so yummy!
Broccoli is a major YES for my husband and I. So is the crockpot. I like the way the broccoli, cream and cheese go in just at the end. This is so rich and flavorful. love the wild rice too! Such a great recipe!
I love the broccoli in this hearty soup and of course the extra nutty flavor and crunch from the almonds! What a perfect fall and winter soup!
I am so happy it is once again soup season! I love broccoli, and so does my family. This soup was a hit with young and old! So hearty and delicious!
I’ve been looking for a good broccoli soup recipe and i’ve found what I had been looking for! Love the almonds on top, wonderful idea! It made the soup come together in a healthy and delicious way! You’re right, don’t skip them.
Broccoli soup is one of my favorite soups I am so glad fall is here so I have an excuse to eat more soup!
What a beautiful soup. I love the crunchy almond slivers on top.
I rarely put rice in a soup but I really like it, this is fantastic. So glad I stepped out of my comfort zone and tried it. lovely pictures!
It’s just soooo good! So glad you shared this recipe so I can make it for the family. Have a fabulous day!
I love everything about this soup, Debi! It is so warming and comforting, love the spices and it looks gorgeous too!
This creamy broccoli and wild rice soup was perfect for our cold blustery winter here.
Love this creamy and delicious soup! It’s so comforting!
This recipe is so good! I love the mixture of rices. It’s one of my favorite ways to use broccoli.
Can I use frozen broccoli
Becky, I’ve never tried it with frozen broccoli. Frozen will be softer, so you may not need to cook it as long. You could possibly add the broccoli in 1/2 way through cooking. Or, just try it all in the beginning. Let me know if you try it and how it comes out. I’d love to hear.
Delicious! Perfect for a cold day like today. I served it with some crusty French bread and it hit the spot!