Best 3 Kristis Gf Super Terrific Broccoli Cheese Soup Recipes

GLUTEN FREE BROCCOLI CHEESE SOUP

Steps:

• In a large stock pot over medium heat, add in 1 tablespoon of butter, the onions, carrots and broccoli. Saute until fork tender - about 10 minutes.
• Add in the other 2 tablespoons of butter and allow to melt. Sprinkle in the gluten free flour and coat the veggies well. Allow to cook for 2-3 minutes.
• Slowly pour in 1 cup of the chicken broth, making sure to stir in the flour well. Allow to thicken slightly.
• Pour in the milk and additional cup of chicken broth. Lower temperature, add in spices and bring to a low boil. Allow to boil for 5 or so minutes to heat the soup all the way through.
• Remove from heat, add in the cheese and stir to combine.
• Allow to cool slightly, spoon into bowls and enjoy!

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.

KRISTI'S GF SUPER TERRIFIC BROCCOLI CHEESE SOUP

Steps:

• Mix cider, chicken broth, milk and garlic in a LARGE POT (I used a 10 qt pot) and slowly bring to a simmer. Put onions, mushrooms, green onion and jalapeno into the pot. Simmer about 10 minutes so flavors have time to blend.
• While you're simmering, get a pan big enough to hold all your broccoli. Put water in it and bring it to a boil. Once you have a good boil going, put all the broccoli in and cook for 2 minutes. DO NOT OVER COOK! Broccoli will go grey really fast, you're just looking to get a bright green, which should happen almost instantly. If it's not all bright green, don't fret, it will be ok.
• In a large coffee mug or bowl, mix the cornstarch and the water until the cornstarch is completely dissolved. I like to use a coffee mug and a fork, but whatever works is okee dokee.
• Once your soup has simmered a bit, go ahead and add the cornstarch and bring it to a full boil while stirring. This will make it loads easier to thicken than if you wait until later. :) Stir until you've reached something just shy of your desired consistency (the cheese will add some thickening power, too). Drop the heat back to a slow simmer and add the broccoli.
• With the lowest heat you can (and the soup still simmers, that is!), add the cheese, slowly, no more than a handful at a time and stir until it melts. Word has it that a figure 8 is the best way to stir in cheese, but I didn't try it when I made this soup, so I don't know. Be patient and work in the cheese until there isn't anymore.
• With your cheese melted, season to taste. You'll probably want some black pepper and salt, paprika is good, mustard would be nice with this, too. I leave that up to you.
• If/when rewarming, make sure you do it on the stovetop over med-low heat. Cornstarch thickened anything doesn't like to reheat in the microwave very well. I'm not really sure why, but that's the way it is. :).