Gluten-Free Broccoli Cheddar Soup
Katie | Wheat by the Wayside.com
Warm up with a hearty bowl of Gluten-free Broccoli Cheddar Soup! Make this flavorful and healthy soup from scratch in about 30 minutes!
shredded, about 1 cup
sweet rice flour or brown rice flour
vegetable or chicken stock
chopped in small bite-size pieces
half & half
shredded cheddar cheese,
Melt the butter over medium heat in a large pot. Saute the onions, carrots, and garlic in the butter until tender, about 3-4 minutes. Season with salt and pepper.
Sprinkle the 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
. Stir in the cream and then the cheese. Serve immediately or keep warm on stovetop over low heat.
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.
last 3-4 days in the fridge or can be frozen for longer periods.
gently on the stovetop or in the microwave.
Instant Pot is not recommended
for this recipe. The broccoli gets too mushy.
All images and text ©Wheat by the Wayside - Katie Olesen wheatbythewayside.com