Even Better Broccoli-Cheese Soup – Gluten free/Low-carb

Even Better Broccoli-Cheddar Soup

Even Better Broccoli-Cheddar Soup

A couple of weeks ago I posted a recipe for broccoli-cheese soup, made without flour. My family really, really loves broccoli-cheese soup, and lately broccoli has been on sale in the stores, so I’ve been experimenting with adding this or that. Last night was the winner, the recipe that shall be used in this house henceforth. *grin

It takes a little longer than the last recipe, but it is so worth it, especially if you love onions and mushrooms like we do.

This recipe makes about 6 quarts, so cutting it in half for a small family would probably be good. Leftovers don’t last long in my house, so I just put it in a container in the fridge and let the family eat it whenever they want. For the fresh batch, it made a fantastic dinner!

  • 10 quart stock pot
  • 2 quarts low-sodium chicken broth (I just buy the store brand)
  • 4 lb broccoli crowns and stems
  • 1-2 lb cauliflower crown
  • 1.5 large sweet onions
  • 1 lb sliced white mushrooms
  • 1 Tblsp minced garlic
  • 1/4 cup olive oil or butter
  • 8 oz sharp cheddar
  • 6 oz cream cheese
  • pepper to taste.
  1. Cut up all but 1/2 lb of the broccoli crowns and all of the cauliflower, along with pepper, and put in the stock pot with the chicken broth. Cover and simmer until very soft.
  2. While that’s cooking, in a deep fry pan, cook chopped onion, mushrooms and garlic in the oil. I just put them all in the pan, stir it up, and put a lid on it and let it wilt. No need to caramelize or brown.
  3. Cut the remaining broccoli crown into 1/4″ pieces and steam until al dente.
  4. Cut cheese into very small cubes, or grate.
  5. When the chicken broth veggies are all soft, blend thoroughly until smooth – wither with an immersion blender or by putting it in a regular blender in small amounts.
  6. After the broccoli and cauliflower is smooth, add the onions and mushrooms and stir thoroughly. Place back on very low heat on the stove and bring to a very slow boil.
  7. Add both cheeses to the soup, stir, cover and simmer about 10 minutes. The best way to deal with the cream cheese is to use a butter knife and add it in small dollops.
  8. Stir well, blending in all the cheese.
  9. Add the steamed broccoli tops and ENJOY this creamy, tasty soup! So good on a cold, rainy day.
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