I’ve been meaning to post about this tasty recipe for a few weeks now, and I figured that since Spring will soon be here, and soup weather is on it’s way out, I better get to it. I really love a good hearty soup, so this Creamy Broccoli Cheddar Soup recipe from The Comfort of Cooking (that I adapted to make it both gluten-free and vegetarian) does not disappoint. (Recipe discovered via Juli LaFond on Pinterest).
I know a lot of these photos probably aren’t necessary, but it seems that since I took them to illustrate the process, I might as well share them, right?! Even though I did make some adaptations I won’t be posting the full recipe here. If you’d like you can hop on over to The Comfort of Cooking for that. And if you’d like to adapt your soup to make it gluten-free like I did, you’ll just need to use your favorite gluten-free flour mix in place of the standard flour used to thicken this soup. If you’d like it to also be vegetarian, then just swap vegetable broth for the chicken stock and be sure your cheese doesn’t contain animal rennet. Easy-peasy! Oh, and if you’d like, you can also add in a bit of red bell pepper (I really love the flavor of bell pepper and broccoli together). So here we go:
First you’ll start by washing up your veggies.
Then you’ll chop and prep all your veggies and cheeses.
Don’t forget to have fun with your food while you’re at it!
Sauté your chopped onion it in a pan with butter.
After adding in your flour to create a roux you’ll whisk in your half & half and veggie broth (or chicken stock).
Yum…half & half!
Stir in the veggies and season with salt, pepper, and nutmeg. Don’t oversalt, since you’ll be mixing in cheese (which is probably pretty salty) once the veggies soften.
Lastly, you’ll blend your soup with an immersion or standard blender until it is creamy, and then stir in the cheese until it has melted.
Serve with a toasty grilled cheese sandwich (optional), and you’re done. Time to dig in and enjoy!
All photos taken and edited with my phone.