This cheese soup with rice is the ultimate budget-friendly comfort food. The rice stretches the soup to feed a crowd while adding satisfying heartiness. It's the kind of meal that costs pennies per serving but tastes like a million bucks.
The rice cooks right in the soup, absorbing all that cheesy goodness. As it simmers, it releases starch that helps thicken the soup naturally, creating a wonderfully creamy consistency.
Best Rice for Soup
- Long-grain white - Stays fluffy, doesn't get mushy
- Jasmine - Slightly fragrant, tender
- Basmati - Aromatic, holds shape well
- Brown rice - Nuttier, needs longer cooking
Tips for Perfect Rice Soup
- Don't pre-cook the rice - it cooks in the broth
- Rice continues absorbing liquid as it sits
- Add more broth when reheating
- Stir occasionally to prevent sticking
Serving Suggestions
- Crusty bread on the side
- Perfect for feeding a crowd
- Great for meal prep
- Kids love it
Cheese Soup with Rice
Hearty soup with fluffy rice and creamy melted cheddar cheese.
Nutrition per serving
365Calories
14gProtein
32gCarbs
20gFat
1gFiber
4gSugar
Ingredients
Instructions
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Sauté aromatics. Melt butter in a large pot over medium heat. Add onion and celery, cook 5 minutes until soft. Add garlic, cook 1 minute.
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Make the base. Whisk in flour and cook 2 minutes. Gradually whisk in broth until smooth.
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Cook rice. Add uncooked rice to the pot. Bring to a boil, then reduce heat and simmer 20 minutes, stirring occasionally, until rice is tender.
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Add dairy. Reduce heat to low. Stir in milk. Add cheddar and Monterey Jack gradually, stirring until completely melted.
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Season and serve. Taste and season with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Leftover rice: Add 2 cups cooked rice at the end instead.
- Brown rice: Increase cooking time to 40 minutes.
- Add protein: Stir in shredded rotisserie chicken.
- Storage: Refrigerate 4 days. Add broth when reheating as rice absorbs liquid.
