Lactose-Free Broccoli Cheese Soup
Ingredients
- 5 tbsp plant butter
- 1 medium onion, diced
- 1 garlic clove, minced
- 1/4 cup GF flour
- 2 cups chicken broth or vegetable stock
- 2 cups plant cream
- 3 cups broccoli, chopped into bite-sized pieces
- 1 large carrot, shredded
- 1/2 tsp smoked paprika
- 1 cup sharp cheddar cheese, shredded
- sea salt to taste
- cracked black pepper to taste
Instructions
- in a dutch oven, add 1 tbsp butter. once melted, add chopped onion and saute for 4-5 minutes until translucent and almost browned. remove from pot and set aside.
- over low heat, add remaining 4 tbsp butter to that same dutch oven. once melted, add flour and whisk continuously for 4-5 minutes.
- slowly pour in vegetable stock and continue whisking until combined.
- slowly pour in plant cream and continue whisking until combined; simmer for 15 to 20 minutes over low heat and whisk every so often.
- add broccoli, carrots, sauteed onions, and seasonings to the pot and simmer for 20 more minutes.
- now add most of the cheese, reserving a little for garnish.
- enjoy smooth or chunky (see notes!)
Notes
fresh broccoli works best! you can use frozen, but you'll want to make sure it is thawed and dried as much as possible to prevent mushy veggies and/or watery soup.
buy your cheese in block form and shred it by hand. don't use pre-shredded cheese here as it can become stringy and clumpy.
i let the soup cool a little and pureed half of it using my blender. I then poured the pureed soup back in with the remaining chunky soup and it was just right for my liking! keep it chunky or puree the whole thing; it's your call.
Nutrition Facts
Calories
342Fat (grams)
29 gCarbs (grams)
8 gFiber (grams)
1 gSugar (grams)
2 gProtein (grams)
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