Red Meat Allergy Friendly Gluten Free Cream of Broccoli 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, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 lb broccoli florets (about 5 cups), cut into small pieces
- 4 cups chicken broth
- ½ tsp dry mustard
- ¼ tsp ground black pepper
- ¼ tsp salt, plus more to taste
- 2 tbsp cornstarch
- 3 tbsp cold water
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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