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Gluten-Free Broccoli and Cheese Soup
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Indulge in a rich, gluten-free broccoli and cheese soup thickened with sorghum flour and loaded with a blend of flavorful Mexican, Italian, and Cheddar cheeses.
Ingredients:
  • 3 teaspoons salted butter
  • 3 tablespoons sorghum flour
  • 2 cups chicken broth
  • 1.5 cups almond milk
  • 1.5 cups heavy cream
  • 1 teaspoon red pepper flakes
  • 1 teaspoon minced garlic
  • 1 pinch onion powder
  • salt and ground black pepper to taste
  • 1.5 heads broccoli, cut into florets
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 1 (8 ounce) package shredded Italian cheese blend
  • 1 (8 ounce) package shredded Cheddar cheese
Instructions:
  • In a large skillet over medium heat, melt butter until golden. Stir in flour and cook for 2 minutes. Add chicken broth, almond milk, and cream; continue to cook and stir for an additional 2 minutes.
  • Sauté red pepper flakes, garlic, onion powder, salt, and pepper until fragrant. Increase heat, bring to a boil while stirring. Reduce heat, simmer for 3 minutes. Melt Mexican, Italian, and Cheddar cheeses into the mixture for 2 to 5 minutes.
  • First, crank up the heat and toss in the broccoli to bring it to a vigorous boil. Then, lower the heat to medium and let it cook for 5 minutes. Turn up the heat once more to high and cook until the broccoli is tender yet still crisp, for about 2 to 3 minutes.

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