Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
I have been craving some pre gluten free, cow’s milk free cream of broccoli soup that I use to inhale at a favorite restaurant. Soooo, to the kitchen to try to whip up that creamy goodness my tastebuds remembered. After a few hits and misses, I finally have the tastful blend I was wanting. This recipe is so good. The cheesy, somewhat crunchy broccoli and carrots hit the spot! I curled right up with a big bowl of this and smiled the whole time I ate it! And yes, I did share. Enjoy.
Broccoli and Cheese Soup Gluten Free
Author: lets be yummy
Ingredients
- one bunch of fresh broccoli, chopped using tops only
- 2 cups vegetable or chicken stock
- 1 cup sharp cheddar cheese, shredded*
- ½ cup gouda, shredded*
- 1 cup of shredded carrots
- 1 small white onion
- 2 large cloves of garlic, minced
- 1 cup heavy cream**
- 3 Tablespoons Pamela's Artisan gf Flour Blend
- 3 Tablespoons butter
- 1 bay leaf
- ¼ tsp garlic powder
- ⅛ tsp ground nutmeg
- ⅛ tsp dried basil
- salt and pepper to taste
Instructions
- Add your stock to a pot on medium-high heat, add your broccoli (about 2 cups of florets) as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.
- In another large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk. Remove from heat and slowly pour in the broth from your veggie mixture (it's ok if some of the veggies go into the pot) and stir to incorporate. Next pour in the veggies and slowly stir in 1 cup of heavy cream**. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.
Notes
*I used cheese made from either sheep or goat's milk
**How to make non diary heavy cream-melt one tablespoon of butter. Add butter to a one cup measuring cup. Fill the remainder of the measuring cup with almond milk (or any non dairy milk of your choosing) stir together.
**How to make non diary heavy cream-melt one tablespoon of butter. Add butter to a one cup measuring cup. Fill the remainder of the measuring cup with almond milk (or any non dairy milk of your choosing) stir together.
