Tuesday, June 8, 2010

Gluten Free Cream of Broccoli and Cheddar Soup

I couldn't decide between Cream of Broccoli and Broccoli Cheddar soups so I combined them.  This is my Cream of Broccoli and Cheddar Soup!  Yummy! It was simple to prepare and absolutely cheese-a-licious!

If you are watching your weight, this may not be the soup for you.


2 large stalks of broccoli
4 tablespoons of butter
1 small sweet vidalia onion (diced)
1 teaspoon salt
1/4 teaspoon celery salt
1 teaspoon minced garlic
4 cups water
2 cups half and half cream
8 ounces Velveeta (cut into small cubes)
8 ounces sharp cheddar (grated)
2 tablespoons sweet rice flour
1/2 cup instant potato flakes
1 teaspoon xanthan gum

Begin by dicing the onion and cooking the onion in the butter.

Cut all the florets off the broccoli stalks and then add them to the cooking onions.

Add the garlic, the salt, and the celery salt and sauté until softened.  Add the 4 cups of water and bring to a boil.

Next add the Velveeta (cut into chunks) and stir until dissolved.  Then add the shredded cheddar and stir until dissolved.

Add the cream. Mix together the instant potato flakes and the xanthan gum and the sweet rice flour in a separate bowl, then add it into the soup, stirring constantly until thoroughly mixed in.  Bring to a boil and the Cream of Broccoli and Cheddar Soup is complete!


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