This is a wonderfully easy and gluten-free soup recipe to whip together for a meal. It's packed with flavor, but make sure you use good quality cheddar cheese (I've used a mix of a mild cheddar and sharper white cheddar here). You can serve it with gluten-free rolls, garlic bread, homemade croutons, or plain (with a bit of extra shredded cheese on top). Enjoy!
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Broccoli-Cheddar Soup
Based on a recipe by Emeril Lagasse
Serves 4
In a medium-large pot over medium heat, cook until onions are tender (3-4 minutes):
2-3 Tbsp butter
1/2 onion, chopped
1/4 tsp salt
1/4 tsp pepper
pinch nutmeg
Add and cook 30 seconds:
1/2 tsp minced garlic
pinch ground thyme
Add and cook 1 minute:
3 Tbsp Kristin's Gluten-Free Flour Mix
Add slowly, stirring regularly to allow mixture to thicken:
3 cups chicken broth (OR 3 cups water + 3-4 tsp Asian mushroom seasoning)
Let soup come to a boil and thicken (4-5 minutes).
Add:
3 cups broccoli heads/tops
Let cook ~10-15 minutes, until broccoli softens. You may need to lower the heat to medium-low if it starts boiling too much.
Blend with a stick blender.
Mix into hot soup:
1-2 cups cheddar cheese
Serve with extra shredded cheese.
Broccoli-Cheddar Soup
Based on a recipe by Emeril Lagasse
Serves 4
In a medium-large pot over medium heat, cook until onions are tender (3-4 minutes):
2-3 Tbsp butter
1/2 onion, chopped
1/4 tsp salt
1/4 tsp pepper
pinch nutmeg
Add and cook 30 seconds:
1/2 tsp minced garlic
pinch ground thyme
Add and cook 1 minute:
3 Tbsp Kristin's Gluten-Free Flour Mix
Add slowly, stirring regularly to allow mixture to thicken:
3 cups chicken broth (OR 3 cups water + 3-4 tsp Asian mushroom seasoning)
Let soup come to a boil and thicken (4-5 minutes).
Add:
3 cups broccoli heads/tops
Let cook ~10-15 minutes, until broccoli softens. You may need to lower the heat to medium-low if it starts boiling too much.
Blend with a stick blender.
Mix into hot soup:
1-2 cups cheddar cheese
Serve with extra shredded cheese.
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