I'm not all about WINTER
We were quite spoiled here in the Intermountain West. We enjoyed lots of sunny days for much of this winter.
Then, this past mid-January, it snowed - on and off - for a couple of weeks. Since then the temperature has dropped, and the air has become quite bitterly cold.
Brrr! It so COLD outside!
Just makes you want to stay inside, enjoying a nice, WARM bowl of soup.
Mmm, Broccoli Cheddar Soup...
It's easy to make, in addition to making a roux, the soup thickens more when you add the cheese.
All Cheese Isn't Created Equal
For best results, use quality, block sharp cheese and grate it yourself, over purchasing store-bought grated cheese. Pre-grated cheeses often include the ingredient, cellulose that prevents the shreds from sticking, plus prevents them from melting smoothly too. Of the block cheese "in-house" brands that melt nicely, Walmart's Great Values sharp cheese melted easily and very well. Winco's "in-house", block cheese, didn't melt as smoothly, yet still tasted fine, after I pureed the soup again with my immersion blender.
If you, unfortunately, have dairy issues, this recipe won't be you. However, if you're like me, and you just require a Gluten Free soup… you're in luck!
I've tested and substituted America's Test Kitchen's Gluten Free flour mix (1:1) for the regular, all-purpose flour. Even my gluten-loving husband loved the results, and so did I. My d-i-l also said the flavors were very good. I've made it twice now in 10 days, and I'll make it again, here on out.
Give It A Go!
Tell me what you think in the comments. Definitely, give it a go... with regular or GF flo
Broccoli Cheddar Soup
4 cups fresh or frozen broccoli florets
3 cups chicken broth or water
1 bay leaf
2 lg carrots, matchstick cut
2 ribs celery, diced
1-2 Tbsp butter
3 Tbsp butter
1 med yellow onion, diced
1 lg clove garlic, minced
1/4 cup reg. all-purpose flour
OR 1/4 cup ATK GF Flour Mix*
1/2 cup COLD milk, 1% worked fine
Béchamel White Sauce:
3 cups broccoli water (reserved)
3 tsp chicken base
1 1/2 cups WARM milk, 1%
Dash nutmeg, freshly grated (yes!)
Salt & pepper, to taste
2 cups (8-oz) sharp cheddar cheese, grated
Dash cayenne pepper, optional
Veggies: Place the broccoli florets in the steaming basket of a steaming pot. Add the 3 cups broth or water, and the bay leaf to the pot. Steam broccoli on HIGH until fork tender. Uncover and remove from heat.
Meanwhile, in a 4-qt stockpot on MED-HIGH, melt 1 Tbsp butter. Saute the matchstick carrots 1 minute, and then celery. Cook until tender, and then add to the broccoli. Reserve broccoli water. Set aside.
Roux: In the stockpot, on MED, melt 3 Tbsp butter. Add diced onion and saute until clear without browning. Add minced garlic, don't burn. Now, slowly add the flour or GF blend, until the mixture becomes golden brown. Next, steadily stir in 1/2 cup COLD milk, must be cold.
Béchamel White Sauce: Heat 1 1/2 cups milk, just until WARM, either in a saucepan or a microwave.
Meanwhile slowly mix the 3 cups broccoli water with the roux. Stir in the warm milk. With an immersion blender, blend the Béchamel sauce smooth. Using a Microplane Zester/Grater, grate the fresh nutmeg into the pot. Season with salt & pepper.
Cheddar Soup: With a food processor or by hand, grate the sharp cheddar cheese. Slowly add in - by handfuls - and heating through between each addition. Finally, add the cayenne pepper to give it a fun kick. Taste to adjust seasonings, as necessary.
Serve garnished with freshly, steamed broccoli, alongside some crisp crackers. Schar brand, gluten free tastes great.
America's Test Kitchen's
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Labels: Convenience Mix, Gluten Free, Sauces, Soups, Veggies