Ingredients
Scale
- 4 tablespoons butter
- 3/4 cup diced yellow onion
- 3 teaspoons minced garlic
- 4 tablespoons all purpose gluten free flour
- 5 cups chicken broth/stock
- 5 cups chopped broccoli florets
- 1 cup shredded carrots
- 1 cup whole milk
- 1 cup heavy cream
- 3 cups shredded cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Melt the butter over medium heat in a large soup pot. Add the onion and garlic and sauté for about 3 minutes.
- Add the gluten free all purpose flour and mix it into the butter, onion and garlic until it is smooth and no clumps remain.
- Add the chicken stock. Whisk the mixture continuously over medium heat for 5-7 minutes, until the mixture has thickened. You will know it has thickened when it starts to coat the sides of the soup pot.
- Add the broccoli florets and shredded carrots. Cook for an additional 2 minutes to soften the broccoli.
- Turn the heat to low. Add the milk and heavy cream. Bring the soup to a gentle simmer.
- Remove the soup from heat. Stir in the shredded cheese until melted. Add the salt and pepper. Adjust the seasonings to taste.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: lunch, dinner
- Method: stove top cooking
- Cuisine: American
- Diet: Gluten Free
Keywords: gluten free broccoli cheddar soup