by Sandy Kirby Quandt
This yummy gluten-free broccoli-cheddar soup recipe is easy to make and sooo delicious.
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup gluten-free flour or gluten-free Bisquick
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.
Whisk in the gluten-free flour and cook until golden, 3 to 4 minutes.
Gradually whisk in the half-and-half until smooth.
Add the chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer.
Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.
Discard the bay leaves.
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.
Ladle into bowls and garnish with cheese.
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One of my devotions will appear on Inspire a Fire December 6, 2016. Please stop by and check it out.