I love the brisk cold days and I love the feeling of warm soup, this is a great homemade gluten free broccoli and cheese soup, who doesn't love cheese?
Ingredients ♥
1 tbsp. + 4 tbsp. margarine divided
1 small or medium sweet yellow onion diced small
1 clove garlic peeled and minced finely
1/4 cup Gluten Free Flour( I use Bob’s Red Mill )
2 cups low-sodium vegetable stock chicken stock may be substituted
2 cups half-and-half
2 to 3 cups broccoli florets diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems
2 large carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
3/4 tsp salt to taste
3/4 tsp freshly ground black pepper to taste
1/2 tsp smoked paprika or regular paprika optional and to taste
1/2 tsp dry mustard powder optional and to taste
pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing
Directions ♥
In a small saucepan, add 1 tablespoon margarine, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
In a large heavy-bottom pot add 4 tablespoons margarine, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or the soup will never thicken properly later.
Slowly add the vegetable stock, whisking constantly.
Slowly add the half-and-half, whisking constantly.
Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
While the mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
While the soup simmers, grate the cheese. It’s important to use high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. After simmering for about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Serve with Gluten Free Crusty Bread. Soup will keep airtight for 5 to 7 days in the fridge. Or freezes for up to 3-6 months!
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