broccoli cheddar soup {gluten free}

After looking outside to rain the last week, soup is all my family has wanted to eat. Soup is the most nourishing, soothing dish you can make and to have a few recipes in your toolbox, makes dinnertime that much easier!

Broccoli Cheddar soup is thick, rich and a complete dinner in a bowl. This recipe is one that my daughter makes herself and she loves to reheat it for lunch if there are any leftovers.

It starts the way all good creamy soups start, with a roux. And it’s that roux that does most of the thickening for us, not the cheese. A roux is just a fat-and-flour mixture that thickens liquids, and I like to start the roux in this soup with butter.

I try to add nutrient dense bone broth to almost every soup I make and during the Fall/Winter months, it is an extra layer to add to boosting the immune system. Food will always be the best medicine!

INGREDIENTS

• 6 Tbs. butter

• 1 Tbs. avocado oil

• 1/2 cup chopped onions

• 1/2 cup chopped carrots

• 16 oz bag frozen organic broccoli ( you can use fresh too!)

• 1/4 cup gluten free flour ( I like this brand)

• 2 cups chicken or vegetable stock

• 1 tsp. salt

• 1 cup cream

• 1 cup milk

• 2 cups shredded cheddar cheese

DIRECTIONS

In a large, heavy-bottom saucepan, Add the onion, carrots, salt and pepper avocado oil, and mix to combine. Sauté the vegetables until the onion is translucent place the butter and melt over medium heat. (about 6 minutes). Add the gum free flour blend, mix to combine and cook until the flour begins to smell nutty (about 2 minutes). Slowly add all of the stock and the milk and cream, whisking constantly, until well-combined.

Bring to a simmer and cook, stirring occasionally, until the mixture thickens (about 8 minutes). Add the cheddar cheese, and cook until the cheese is melted. Add brocolli continue to cook for another 5 minutes.

Serve