On a cold night, there is nothing like a hot and hearty bowl of soup to leave you feeling warm and satisfied. Luckily, there is no reason why you can’t continue to enjoy soup when eating gluten-free. You just have to be sure there is no hidden or alternative gluten in any of the soup bases or thickening agents. You also have to learn how to choose and use the best substitutes. Through trial and error, I figured out the best thickener to create today’s delicious gluten-free cream of broccoli soup recipe. This soup is so moreish, and creamy, AND full of healthy broccoli. You are going to lick the bowl (or really want to anyway).
Gluten-Free Cream of Broccoli Soup Recipe
Ingredients:
- 4 pounds of broccoli trimmed, cut into 1″ pieces
- 4 cups vegetarian chicken stock
- 1/4 cup butter
- 2 minced onions
- 1 minced shallot
- 1/2 cups Bob’s Red Mill 1-to-1 Baking Flour (or your preferred gluten-free flour)
- 1 cup 5% cream
- 5 cups 2% milk
- 1 cup grated old cheddar cheese
Directions:
- Clean and trim the broccoli. Cut the broccoli into 1 inch pieces. Put 1 cup of broccoli florets aside.
- In a heavy bottom pot, fill with a inch or so of water, salt liberally, and bring to a boil. Let the broccoli boil and let simmer until fork tender (approx. 10 to 15 minutes). When fork tender drain and set aside.
- Place 3/4 of your cooked broccoli and 4 cups of stock in your food processor or blender and blend. Puree soup to your referred consistency (70%-80% if you like it slightly chunky and longer for smoother soup). Once pureed set aside.
- In a large heavy bottom pot, melt butter over medium heat. Once butter is melted add in the minced onions and shallots. Sauté the onions and shallot mixture for about 8 minutes or until they are translucent and just about to turn brown. Season to taste with salt and pepper.
- Gradually add in the flour while stirring continuously. When the flour is fully incorporated, stir and cook for about 7 minutes. If your flour is sticking, despite stirring, add an additional knob of butter.
- Now, stir in the cream. Whisk vigorously so the flour and onion mixture incorporates. Once the flour is mixed into the cream add in the milk and stir more. Heat until milk is just about boiling and has thickened. Stir continuously.
- At this point add in the pureed broccoli and vegetarian chicken stock mixture. Stir to combine.
- Once combined, stir in rest of the cooked broccoli. Turn soup to low heat and let cook for 30 mins stirring every 5-8 mins.
- When you are ready to serve, steam the cup of raw broccoli florets in salted water. Drain and set aside.
- Turn up the soup and heat until desired temperature.
- Ladle into bowls and serve topped with a sprinkle of aged cheddar cheese and a few of the steamed broccoli florets.
- If you have florets left over, mix them into the soup when you put the leftovers away.
I love making big pots of soup that I can freeze for later use. Having soup ready in the freezer is an easy and fast dinner, as you can just pop it in a pot to defrost and heat. This also saves you money because you don’t need to rely on takeout for a fast meal which helps those of us living gluten-free on a budget.
When I freeze meals I always put a label on them that includes what the dish is and the date it was made. I also add it to my freezer inventory list, so that I can keep track of what I’ve made and be sure to use it in a timely manner.
Enjoy!
If you have florets left over, mix them into the soup when you put the leftovers away. 
Ingredients
INSTRUCTIONS/NOTES/TIPS
NOTES/TIPS
