Gluten Free Cheesy Broccoli Soup Recipes

GLUTEN-FREE BROCCOLI AND CHEESE SOUP

Steps:

• Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
• Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
• Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.

GLUTEN FREE BROCCOLI CHEESE SOUP

Steps:

• Saute the onion in the butter until soft. Add the 2 cups chicken broth, broccoli and carrots. Bring to a boil and simmer slowly until the broccoli is tender. In a small bowl, add the chicken coating mix. Add 1/4 cup of broth a few tablespoons at a time until the mixture is smooth. Add the mixture to the soup and stir well. Pour in the milk, and add seasonings. Bring to a simmer, do not let it boil. Add the cheese and stir until melted.

GLUTEN-FREE BROCCOLI CHEDDAR SOUP

Steps:

• 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.

GLUTEN-FREE CHEESY BROCCOLI SOUP RECIPE

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onion and cook, stirring frequently with a wooden spoon, until translucent and soft, about 2 minutes. Add the garlic and cook for 1 minute. Continue to stir frequently. Add the mustard and stir to combine.
• Stir in the sweet rice flour until a paste forms. Cook, stirring constantly, until the paste is a light golden brown, about 4 minutes. Whisk in the chicken stock in a slow and steady steam. Whisk in the milk. Bring to a boil, reduce to a bare simmer, then add the broccoli, carrot, hot pepper sauce, and black pepper. Simmer (look for occasional gentle bubbles) for 30 minutes.
• Using a slotted spoon, transfer the broccoli from the soup to a blender or food processor. Add a generous splash of soup, about 1/2 cup. (Don't fill the blender more than halfway. Work in batches if you have a small blender.) Blend until the broccoli is almost smooth but not a paste.
• Return the broccoli to the soup. Stir to combine. Add the Velveeta. Using a wooden spoon, stir until the Velveeta is melted (see note). Season to taste with salt and simmer for 5 minutes. Serve. Store leftover soup in a covered container in the refrigerator for up to 3 days.