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
A hearty, budget-friendly soup combining fluffy rice with creamy melted cheddar. Fills you up without emptying your wallet.
Nutrition per serving
365 Calories
14g Protein
32g Carbs
20g Fat
1g Fiber
Ingredients
Instructions
- . Sauté onion and celery in butter 5 minutes. Add garlic, cook 1 minute.
- . Whisk in flour 2 minutes. Add broth. Add rice, simmer 20 minutes until tender.
- . Reduce heat. Add milk and cheeses gradually, stirring until melted.
- . Season and serve with 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.