Gluten-Free Broccoli Cheddar Soup
Simple, easy, and creamy, this delicious soup is like a hug in a bowl! So good and ready in under 30, grab a spoon and dig in!
Ingredients
- 4 cups broccoli, cut into small florets
- 2 cups cauliflower, cut into small florets
- 1 Tbsp. olive oil
- 4 cloves garlic, pressed
- 5 cups chicken broth, reduced sodium (or vegetable broth, or bone broth)
- 1 ½ cup heavy whipping cream
- 3 cups Sharp cheddar cheese, shredded
- Salt and pepper to taste
- Green onion, slices (garnish)
- Sprinkled with Everything but The Bagel seasoning
Instructions
- Prepare the broccoli and cauliflower into small florets and set aside.
- In a large pot or Dutch oven, heat the oil on medium heat and saute the broccoli and cauliflower for 3-5 minutes. Add the garlic and saute for an additional minute.
- Pour in the chicken broth and heavy cream and bring to a boil. Immediately reduce the temperature and simmer for 10-12 minutes. Do not overcook the broccoli and cauliflower (you do not want it to be mushy).
- Use an immersion blender to puree the mixture.
- Keep the heat on LOW, and add the shredded cheddar cheese, stirring as you add it, until the cheese is melted.
- Once the cheese is melted, salt and pepper to taste.
- Serve right away. Optional to sprinkle the soup with a dash of Everything but The Bagel seasoning on top with a few more sprinkles of cheese and a sprinkle of green onion slices.
- Enjoy!
Nutrition Facts
Calories: 288kcal, Carbohydrates: 6g, Protein: 11g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 77mg, Sodium: 708mg, Potassium: 258mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1092IU, Vitamin C: 42mg, Calcium: 292mg, Iron: 1mg