Ingredients
Method
- In a small bowl, whisk flour and cold stock until well combined.
- Heat olive oil and butter/ghee in a large skillet over medium-high heat. Sauté onions until translucent, about 5 minutes.
- Add in carrots, celery, and garlic and cook for an additional 3-4 minutes. Add in broccoli, cayenne pepper, milk, stock, and flour mixture, and simmer until veggies are tender and soup is creamy. About 8-10 minutes.
- Transfer about half of the soup to a blender. Blend until smooth, then stir the mixture back into the pot.
- Stir in Cheddar cheese and season with sea salt and freshly ground black pepper to your taste. Enjoy!
Notes
- To ensure a smooth base, whisk the gluten-free flour and cold stock thoroughly before adding it to the pot. This prevents lumps, ensuring a velvety broccoli cheddar soup.
- For a richer flavor, consider using aged cheddar cheese. The sharper notes will really pop through the creamy base. Remember, the internal temperature of the soup should reach 165°F (74°C) if you add any pre-cooked meat to it, though this recipe is vegetarian.
- This soup stores beautifully. Refrigerate leftovers in an airtight container for up to 3-4 days. For reheating, gently warm on the stove over low heat, adding a splash of milk or stock if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer flavor, consider using aged cheddar cheese. The sharper notes will really pop through the creamy base. Remember, the internal temperature of the soup should reach 165°F (74°C) if you add any pre-cooked meat to it, though this recipe is vegetarian.
- This soup stores beautifully. Refrigerate leftovers in an airtight container for up to 3-4 days. For reheating, gently warm on the stove over low heat, adding a splash of milk or stock if it's too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.