Crisp fall weather means it’s soup season! I love Broccoli and Cheddar Cheese soup but after making it in culinary school and seeing just how much heavy cream, salt and cheese goes into it, I knew I had to come up with a healthier version. This is so simple to make, I hope you love it as much as my children and I do!
Broccoli and Cheese Soup
2 pounds broccoli florets
1/2 onion, diced
1 garlic clove, minced
3 tbsp unsalted butter
1/4 cup rice flour (or All Purpose)
4 cups low sodium chicken broth
1/2 cup half and half
1 cup shredded sharp cheddar cheese
pinch fresh nutmeg
pinch of salt and pepper (more to taste)
In a large stockpot with a steamer basket, steam the trimmed broccoli florets for a couple minutes or until bright green. Remove from heat and place the broccoli in a large bowl. Drain out the water and replace pot on stove, set to medium heat. Melt the butter and add in the chopped onion and garlic, stir and cook until the onions become translucent, about 2 minutes. Add in the rice flour and whisk until the flour starts to brown slightly. Slowly whisk in the chicken broth and simmer until the broth starts to thicken. Add in the heavy cream, nutmeg and salt and pepper. Chop up the steamed broccoli and add it to the pot, then simmer for 15 to 20 minutes. Using a hand immersion blender, blend until smooth. Serve with more sharp grated cheddar and broccoli florets.