Gluten-Free Cheesy Broccoli Soup Recipe
- 1/4 cup (4 tablespoons) unsalted butter
- 1 medium onion (5 ounces), finely chopped
- 1 clove garlic, minced or put through a garlic press
- 1 teaspoon Dijon mustard
- 1/4 cup sweet rice flour
- 4 cups homemade chicken stock or store-bought gluten-free reduced-sodium broth
- 1 1/2 cups whole or 2% milk
- 1 package (16 ounces) frozen chopped broccoli
- 1 large carrot (2 ounces), peeled and grated
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon freshly ground black pepper
- 8 ounces Velveeta, cut into small cubes (see note)
- Salt
- In a large pot, melt the butter over medium-high heat. Add the onion and cook, stirring frequently with a wooden spoon, until translucent and soft, about 2 minutes. Add the garlic and cook for 1 minute. Continue to stir frequently. Add the mustard and stir to combine.
- Stir in the sweet rice flour until a paste forms. Cook, stirring constantly, until the paste is a light golden brown, about 4 minutes. Whisk in the chicken stock in a slow and steady steam. Whisk in the milk. Bring to a boil, reduce to a bare simmer, then add the broccoli, carrot, hot pepper sauce, and black pepper. Simmer (look for occasional gentle bubbles) for 30 minutes.
- Using a slotted spoon, transfer the broccoli from the soup to a blender or food processor. Add a generous splash of soup, about 1/2 cup. (Don't fill the blender more than halfway. Work in batches if you have a small blender.) Blend until the broccoli is almost smooth but not a paste.
- Return the broccoli to the soup. Stir to combine. Add the Velveeta. Using a wooden spoon, stir until the Velveeta is melted (see note). Season to taste with salt and simmer for 5 minutes. Serve. Store leftover soup in a covered container in the refrigerator for up to 3 days.
butter, onion, clove garlic, mustard, sweet rice flour, chicken, milk, broccoli, carrot, hot pepper, freshly ground black pepper, velveeta, salt
Taken from www.seriouseats.com/recipes/2014/01/gluten-free-cheesy-broccoli-soup-recipe.html (may not work)