Broccoli and Cheese Soup - Better Batter Gluten Free Flour

Broccoli and Cheese Soup

Everyone simply goes nuts over Panera’s Broccoli Cheese Soup. Unfortunately for celiacs invariably soups out in the commercial world contain flour. This soup is a recreation of the original recipe, culled from customer descriptions […]

broccolisoup-1.jpgEveryone simply goes nuts over Panera’s Broccoli Cheese Soup. Unfortunately for celiacs invariably soups out in the commercial world contain flour. This soup is a recreation of the original recipe, culled from customer descriptions and the ingredient list. Enjoy!


1 tablespoon butter, melted

1/2 medium onion, chopped

1/4 cup melted butter

1/4 cup (about .75 oz or 28g) Better Batter Gluten Free Flour

2 cups half-and-half

2 cups chicken stock or bouillion

1/2 lb. fresh broccoli

1 cup carrots, julienned

salt and pepper to taste

1/4 teaspoon nutmeg

8 ozs. grated sharp cheddar

Instructions
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time.

Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

 

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