Alpha Gal Friendly Broccoli Cheddar Soup
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 2 cups low-sodium chicken broth
- 3 cups broccoli florets, cut into small bite-sized pieces (about 1 medium head)
- 1 cup shredded carrots (about 2 medium carrots)
- ½ tsp dry mustard powder
- ¼ tsp smoked paprika
- ¼ tsp ground black pepper
- salt, to taste
- 2 cups sharp cheddar cheese, freshly grated (about 8 oz block)
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
Instructions
- 1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Sprinkle the flour over the onion and garlic and stir continuously for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty — this cooks out the raw flour taste.
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