Gluten Free Broccoli And Cheese Soup Recipes
GLUTEN-FREE BROCCOLI AND CHEESE SOUP
Kind of an off-the-cuff, organic, gluten-free version of an old favorite. You can also pop the ingredients into the slow cooker and it will be ready when you get home. Serve in round, gluten-free bread bowl for added love. Top with additional Cheddar and chives.
Provided by risaris
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
- Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
- Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 12.1 g, Cholesterol 144.1 mg, Fat 44.2 g, Fiber 2.1 g, Protein 23.2 g, SaturatedFat 28.4 g, Sodium 955.2 mg, Sugar 2.9 g
BROCCOLI CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
GLUTEN FREE BROCCOLI CHEESE SOUP
Yummy, simple, and great even for gluten eaters! My daughter was very happy to be able to have Broccoli Cheese Soup again! The baking mix I used was a gluten free chicken coating mix. It was a mix of rice flour, brown rice breadcrumbs and seasonings. You could easily substitute this with any gluten free baking mix, rice flour, or your own mix of rice flour and rice breadcrumbs. Adjust your seasonings accordingly.
Provided by Megans Mommy
Categories Free Of...
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion in the butter until soft. Add the 2 cups chicken broth, broccoli and carrots. Bring to a boil and simmer slowly until the broccoli is tender. In a small bowl, add the chicken coating mix. Add 1/4 cup of broth a few tablespoons at a time until the mixture is smooth. Add the mixture to the soup and stir well. Pour in the milk, and add seasonings. Bring to a simmer, do not let it boil. Add the cheese and stir until melted.
Nutrition Facts : Calories 314.9, Fat 23.9, SaturatedFat 14.8, Cholesterol 71.3, Sodium 809.6, Carbohydrate 10.6, Fiber 2.9, Sugar 2.5, Protein 16.2
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- Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
- Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
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- Melt the butter over medium heat in a large pot. Saute the onions, carrots, and garlic in the butter until tender, about 3-4 minutes. Season with salt and pepper.
- Gradually stir in the vegetable or chicken stock and water. Add in the broccoli. Cover and simmer for 10-15 minutes or until broccoli stems are fork-tender.
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