It is getting chilly and that means… SOUP!
I LOVE soup for dinner. My hubby… not so much. So if I am making soup for dinner, it HAS to be a creamy and high quality soup. No chicken noodle, tomato, or minestrone soup. It needs to be thick, creamy, and have well-developed flavor.
So… I tried my hand at a Broccoli Cheese Soup the other night and it was a success! Phew!
I have fond memories of going to Big Boy with my family and getting STOKED about the Soup and Salad bar. Yes… I was an unusual child… And if they had Cream of Broccoli Soup I was in HEAVEN. (Weird kid… yes… I know.)
The BEST part about the broccoli soup, however, was if you were fortunate enough to find a little piece of HAM! So I had to include something in my soup to give it that nostalgic touch… but elevated.
My solution… CANADIAN BACON. So without further ado… here is the recipe!
**I borrowed the thickening agent from Gluten Free on a Shoestring. A site I LOVE!
If you don’t want to eat this gluten free, you could just use a corn starch slurry.
Broccoli Cheese Soup
2 large broccoli crowns
4 cups (32 fluid ounces) stock (vegetable or chicken)
2 tablespoons unsalted butter
1 small yellow onion, peeled and coarsely chopped
6 cloves garlic, smashed and peeled
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup (35 g) basic gum free gluten free flour blend (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)
1 cup milk (8 fluid ounces; I used cashew milk, but you can use what you have)
1/2 a block of 1/3 fat cream cheese
1/2 lb Canadian bacon, diced into small cubes
8 ounces shredded cheese of your choice
- Heat the butter in a large pot.
- Add in the onions and garlic. Allow the onions to get translucent and the garlic to get some color on it. Make sure to stir along the way!
- Add your stock and milk to the pot and warm. Once it is warmed up, add in the 1/2 block of cream cheese.
- Using an immersion blender, blend up all that is in the pot. If you don’t have an immersion blender, you can blend the items in a regular blender. You could also cut the onion up smaller and stir until the cream cheese gets melted and fully incorporated.
- Add in the Canadian bacon and let the soup simmer.
Start chopping up the broccoli. I found it more helpful to chop the stems and then break the florets apart by hand. Have the florets be as small as possible without them crumbling apart.
- Allow the soup to get up to a boil and the broccoli pieces to soften; but not to the point of mush!
- Take your thickening agent and add equal parts water to make a slurry. Add the slurry in while stirring to incorporate it well.
- Add the shredded cheese and cook until the cheese is melted.
- Serve it up and enjoy!
I made this soup with Pao de Queijo which is a gluten free Brazilian cheese bread/roll. A FAVE around our place… perhaps that will be my next Tasty Tuesday!!
I would love your feedback on this recipe or suggestions for future Tasty Tuesdays!