We traditionally make a selection of soups for Christmas Dinner. I was looking to add a new one this year so I decided to make a Broccoli Cheese Soup. I doubled this recipe when I made it. It came out fantastic! I served it with Brazilian Cheese Rolls.
GF Broccoli Cheese Soup
5 Tbsp Butter (divided)
1 medium onion (diced)
1 clove garlic (minced or pressed)
1/4 cup white rice flour
2 cups Chicken Broth (I used Kirkland’s Chicken Stock)
2 cups half and half
4 cups fresh broccoli florets (cup into small bites)
1 handful of baby carrots (diced 1/4″ pieces)
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne pepper
8 oz Sharp Cheddar Cheese (grated) – I used Tillamook
In large stockpot, melt 1 Tbsp butter and diced onions. Saute over medium/high heat until onion is translucent. Add garlic and saute for another minute. Pull onions out of pot and set aside for later.
Add remaining 4 Tbsp of butter to stockpot and melt over medium heat. Once melted, add flour to make roux. Whisk constantly until flour and butter fully mix and become buttery brown. Reduce heat to medium/low. Slowly whisk in chicken stock and then half and half. Allow to simmer over medium/low for 15 minutes.
Then, add broccoli, carrots, salt paprika, dry mustard, cayenne, and onion mixture. Allow to simmer an additional 30-45 minutes over medium/low heat. Stir frequently to prevent sticking to the bottom.
Using stick blender, briefly puree soup to desired consistency. I leave some florets intact. Add cheese and stir to incorporate.
Remove from heat and serve.