Creamy Broccoli-Cheese Soup

• 4 cups unsalted chicken stock, divided
• 1/2 cup uncooked instant brown rice
• 1 cup 1% low-fat milk
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 1/4 pounds broccoli florets, coarsely chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5 ounces extra-sharp cheddar cheese, shredded and divided (about 1 1/4 cups)

1. Combine 2 cups stock and rice in a small saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; let stand 5 minutes. Place rice mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
2. Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; saute 4 minutes, stirring occasionally. Add garlic; cook 30 seconds. Add broccoli and salt; cook 5 minutes, stirring frequently. Add remaining 2 cups stock; bring to a boil. Reduce heat, and simmer 5 minutes or just until broccoli is tender. Add rice mixture; simmer 2 minutes, stirring occasionally.
3. Place 2 cups soup in blender; process until smooth. Return pureed soup to pan. Add pepper and 4 ounces cheese; stir until cheese melts. Divide soup evenly among 6 bowls; sprinkle evenly with remaining 1 ounce cheese.
4. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

chicken stock, brown rice, milk, extravirgin olive oil, onion, garlic, broccoli florets, kosher salt, freshly ground black pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/creamy-broccoli-cheese-soup (may not work)