Red Meat Allergy Friendly Gluten Free Broccoli Cheddar Soup
Total time45 min
Prep time15 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and cut into small dice
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- 3 cups chicken broth
- 1 cup whole milk
- 4 cups broccoli florets, cut into bite-sized pieces (about 1 medium head)
- ½ tsp dry mustard
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
- 2 cups sharp cheddar cheese, freshly grated
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - ½ cup heavy cream
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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