Lactose Free Oat Flour Broccoli Cheddar Soup

Total time45 min

Prep time15 min

Cook time30 min

Lactose Free Oat Flour Broccoli Cheddar Soup

This cozy broccoli soup builds its base the smart way, with softened onion, garlic, and carrots sweated in olive oil before oat flour goes in to thicken things up without any heaviness. A gentle simmer in broth with turmeric and ground mustard brings out a warm, golden color and rounded flavor, while tender broccoli florets get partially blended right in the pot for that classic mix of silky and chunky textures. A bright hit of fresh lemon juice at the end wakes everything up and keeps the flavor from tasting flat or one-note. Fresh parsley on top adds a little color and freshness to every bowl. It's a comforting, spoon-coating soup that works beautifully for a lactose free kitchen, no compromise on that rich, cheesy-soup feeling you're craving. Make a big batch, because it reheats like a dream.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
¼ cup oat flour
4 cups low-sodium chicken broth
1 lb broccoli florets, cut into small pieces (about 5 cups)
1 cup whole milk
½ tsp ground turmeric
¼ tsp black pepper, plus more to taste
½ tsp salt, plus more to taste
¼ tsp ground mustard
6 oz sharp cheddar cheese, freshly grated (about 1 ½ cups)
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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