Yesterday, I made vegetarian and gluten-free broccoli and cheddar soup. I haven't made this soup in over 3 years!
Vegetarian GF Broccoli & Cheddar Soup
Ingredients
- 6 cups of broccoli (I also used the stem)
- 4 large carrots
- 8 tablespoons unsalted butter
- 2 medium-sized onions
- 1/2 cup gluten-free all purpose flour
- 4 cups of organic vegetable stock
- 4 cups of milk (I used unsweetened almond milk)
- 2 cloves of garlic
- 14 oz of GOOD sharp cheddar cheese
- 1 tablespoon of salt (Add more if you'd like)
- 1 tablespoon of black pepper
- 1 teaspoon of dry mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon of paprika (Smoked paprika is better)
- 1/4 teaspoon of allspice
- Pinch of cayenne pepper
Directions
In a dutch oven pot, add one tablespoon of butter, diced onion and saute over medium heat until barely brown.
Add garlic and cook for 45 seconds. Stir constantly or the garlic will burn.
Add 7 tablespoons of butter, flour and whisk constantly until the roux is thick. This process is important for a thick soup.
Slowly whisk in the vegetable stock.
Slowly whisk in the milk.
Allow this mixture to simmer over low heat for about 10-15 minutes or until you have noticed it has thickened a bit.
After the mixture has thickened, add the broccoli and carrots.
Add the salt, pepper, allspice, garlic powder, onion powder, paprika, cayenne pepper, and dry mustard.
While the soup simmers for 20 minutes, add the cheese. You can reserve some of the cheese for garnishing the soup. Wait until the cheese has fully melted.
Serve immediately.
Enjoy!
Warmly,
Ivana
