Cream of Broccoli Soup

Creamy and comforting, the perfect soup for a cold winter day.

Soups have always been one of my favorite things to eat during the colder months.  Soups have also been one of the best methods for getting more vegetables into my family's diet. 

Canned soups are often not an option for those trying to avoid gluten and soy.  Homemade soups take a little more effort than opening a can, but you can insure that your family gets the freshest and most healthy ingredients when you control what goes in to it. I love to make a double batch to stock my freezer.  Then I can have a meal option that is just as easy, and so much better than opening a can!

1 large Onion, chopped

1 Tbsp Olive Oil

1 large head of Broccoli, cut into florets

1 Tbsp Vegetable Seasoning Blend

(click the link above to see the recipe in my Homemade Seasoning Blend post)

2 Tbsp Butter

2 Tbsp Gluten Free Flour

(click here for suggestions)

1 quart Chicken Stock

2 cups Milk

In a large pot or dutch oven, sauté the onions on medium/low heat until translucent.

Add the broccoli and Vegetable Seasoning Blend.

Stir well and cook for 5 minutes.

Add the butter and GF flour, 

stir until the butter is melted and the vegetables are well coated.

Pour in the chicken stock and the milk.

Bring soup to a boil.  Lower the heat and cover the pot.

Allow the soup to simmer on low heat for 15-20 minutes, 

or until the broccoli is tender.

Turn of the heat.

Using an immersion blender, puree the soup until smooth.

You could transfer the soup in small batches to a blender to puree instead.

When the soup is smooth and creamy, serve topped with shredded cheese.

Serves 6.