Gluten-Free Broccoli and Cheese Soup
Description
Sorghum flour acts as a thickener in this gluten-free broccoli and cheese soup, made super cheesy with a 3-cheese blend of Mexican, Italian, and Cheddar cheeses.
Ingredients
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3 teaspoons salted butter
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3 tablespoons sorghum flour
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2 cups chicken broth
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1 1/2 cups almond milk
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1 1/2 cups heavy cream
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1 teaspoon red pepper flakes
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1 teaspoon minced garlic
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1 pinch onion powder
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salt and ground black pepper to taste
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1 1/2 heads broccoli, cut into florets
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1 (8 ounce) package shredded Mexican cheese blend
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1 (8 ounce) package shredded Italian cheese blend
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1 (8 ounce) package shredded Cheddar cheese
Directions
1
Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
2
Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
3
Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.