Fructose Free Broccoli Cheddar Soup
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 3 cups broccoli florets, cut into small bite-sized pieces (about 1 medium head)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 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)
- ½ cup heavy cream
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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