Yesterday was a cold, windy day here in Iowa! Which made it the perfect day for a nice warm bowl of soup, Broccoli Cheese soup that is!
The last time I had broccoli cheese soup was probably before I cut gluten and dairy out of my diet. This soup would have tasted even better if I had a bread bowl to put it in. Maybe next time I will try my hand at making bread bowls for the soup!
Broccoli Cheese Soup
2 bunches of broccoli, chopped into small pieces
1/2 cup shredded carrot
1 small Yellow Onion, chopped
1 tbsp. minced garlic
1 Bay Leaf
3 Cups Chicken Stock
1 Cup DF Shredded Yellow Cheese
3 tbsp. Dairy Free Butter
3 tbsp. GF Flour (I use Bob’s Red Mill)
1 Cup Coconut Milk (or any Dairy Free Milk will work)
1/2 tsp. Dried Basil
Salt and Pepper, to taste
Place chicken stock, broccoli, carrots, onion, garlic, and bay leaf in a large pot on medium heat. Once it gets to a boil, put the lid on and let simmer for 15-20 min.
After the veggies are cooked take out the bay leaf.
In a small pot melt the butter and whisk in the flour until combined. Add in some of the liquid from the broccoli mixture. Whisk until mixed and there are no lumps. Pour the roux back into the broccoli mixture. Slowly add in the coconut milk.
Add in the cheese, basil, salt and pepper. Remove the soup from the heat and stir until the cheese is fully melted. If your soup is too thick you can add more stock until you reach the consistency you like.
If your going for more of a finer less chunky soup, or if you weren’t able to chop all your broccoli into small pieces, you can also place your soup in a blender or food processor to get the desired consistency you would like.