1poundbroccoli floretschopped into small, bite-size pieces
1cuphalf and halfor ¼ cup heavy cream
8ouncesshredded cheddar cheese about 2 cups
Instructions
Melt the butter over medium heat in a large pot. Sauté the onions, carrots, and garlic in the butter until tender, about 3-4 minutes. Season with salt and pepper.
Sprinkle sweet rice flour over the softened vegetables, stir to cook for about 1-2 minutes.
Gradually stir in the vegetable or chicken stock and water. Add in the broccoli. Cover and simmer for 10-15 minutes or until broccoli stems are fork-tender.
When the broccoli is tender, remove the pan from heat and allow to cool for a minute or two. Use an immersion blender to purée the soup a bit, if desired.
Stir in the cream and then the shredded cheese. Serve immediately or keep warm on the stovetop over low heat.
Notes
Take care that the soup is not too hot when you add the cheese. Cheddar cheese can separate and become grainy under temperatures that are too high. Remove the soup from heat before adding the cheese.
Leftovers last 3-4 days in the fridge or can be frozen for longer periods.
Reheat gently on the stovetop or in the microwave.
The Instant Pot is not recommended for this recipe. The broccoli gets too mushy.