Broccoli Cheese Soup

“Yay, we’re having broccoli soup tonight!” express my kids every time this creamy, tasty white and green soup is made for dinner. Paired with delicious gluten-free pumpkin bread it makes a completely satisfying meal.

Brocoli soup

Broccoli Cheese Soup

8 Servings

  • 2 heads of fresh Broccoli finely chopped
  • 4 cups Chicken broth
  • 2 Tbls butter
  • 4 cups milk (or 3/4 cup heavy cream and 3 1/4 cups low fat milk)
  • 1/4 cup gluten-free flour blend
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 tsp Thyme
  • 3/4 cup sharp cheddar cheese shredded

Pour chicken broth into a large saucepan or soup pan. Add all the chopped fresh broccoli and cook until tender over medium heat. Add the butter to melt with the broccoli. Meanwhile pour milk into a pourable container and add the flour, salt, pepper and thyme. Mix flour and seasonings well into milk. Lower heat and add milk mixture to cooked broccoli and chicken broth in pan. Stir constantly until soup thickens (may take 10 mins). Add cheese. Stir until cheese is melted and blended in the soup. Serve warm with delicious gluten-free Pumpkin bread (recipe on blog).




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