The only good things about winter months are the fact that it is appropriate to eat soup daily. Do I do this year round anyways? Yes, but at least now other people crave soup with me. One of my favorite soups from childhood was this broccoli cheddar soup. My mom made it frequently and it was quite literally the only way to get me to eat a vegetable. It is cheesey, comforting and packed with veggies.
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SERVINGS: 6
- PREP TIME: 20 Mins
- ACTIVE TIME: 30 Mins
- TOTAL TIME: 50 Min
Ingredients:
- 4 tbsp butter or oil
- 1 onion, diced
- salt and pepper to taste
- 6 garlic cloves, minced
- 1/4 cup gluten free 1-1 flour, or all purpose flour
- 2 cups whole milk
- 2 cups chicken stock
- 3 cups broccoli florets
- 2 carrots, shredded
- 1/2 lemon, juiced
- 8 oz shredded cheddar cheese
Preparation:
STEP 1.
In a pot over medium heat, melt the butter. Once bubbling, add the onions and saute until cooked through, around 5-7 minutes. Salt as you go. Once cooked, add the minced garlic and flour and coat the vegetables. Saute for 2 minutes.
STEP 2.
While whisking to prevent the flour from lumping up, pour in the milk and the chicken stock. Bring up to a simmer and stir in the broccoli, carrots and season with salt and pepper to taste.
STEP 3.
Bring the liquid up to a low simmer and top with a lid. Stir every few minutes and simmer for 15 to 20 minutes to thicken and develop flavor.
STEP 4.
Once the time is up, turn off the heat. Stir in the lemon juice and shredded cheddar until it has melted and incorporated. Taste for seasoning and adjust accordingly.
STEP 5.
Serve and enjoy!
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