Vegetarian Scallion Broccoli Cheddar Soup
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- ½ cup scallion green tops, thinly sliced
- 2 medium carrots, peeled and diced small
- 3 tbsp unsalted butter
- 3 tbsp gluten free flour
- 3 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup milk
- 4 cups broccoli florets, cut into small pieces (about 1 medium head)
- ½ tsp dry mustard
- ¼ tsp smoked paprika
- salt and pepper, 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.
For serving
- 2 tbsp scallion green tops, thinly sliced (optional)
Instructions
- 1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced scallion green tops and diced carrots and cook, stirring occasionally, until the carrots are slightly softened and the scallions are fragrant, about 5 minutes.
- 2
Add the butter to the pot and let it melt completely. Sprinkle in the gluten free flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty.
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