How To Make Gluten-Free Broccoli Soup
Ingredients
For the soup:
Ingredients, For the soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup water
- 1 head of broccoli, cut into florets
- 1/2 cup shredded carrots
- 1/4 cup chopped celery
- 1/4 cup chopped pink bell pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese, optional
1 head of broccoli, chopped
1 head of broccoli, chopped
1 onion, chopped
- 1 onion
2 cloves garlic, minced
2 cloves garlic, minced
4 cups rooster or vegetable broth
4 cups rooster or vegetable broth
1 cup water
Ingredients
1 cup water
1/2 cup heavy cream (optional)
Optional Ingredients:
1/2 cup heavy cream
Salt and pepper to taste
Ingredients
• 1 large head of broccoli, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
Instructions
To make the soup:
Instructions: To make the soup:
- In a big pot or Dutch oven, warmth the olive oil over medium warmth.
- Add the onion and cook dinner until softened, about 5 minutes.
- Add the garlic and cook dinner for 1 minute more.
- Add the broccoli, vegetable broth, and salt and pepper to style.
- Bring to a boil, then cut back heat and simmer for quarter-hour, or till the Broccoli Cheese Soup is tender.
- Use an immersion blender to puree the soup until easy, or transfer the soup to a blender and puree until clean.
- Return the soup to the pot and stir within the milk and cheese.
- Heat via and serve.
Heat the olive oil in a large pot over medium heat.
Heat the olive oil in a large pot over medium warmth.
Add the onion and cook dinner till softened, about 5 minutes.
Heat the olive oil in a big pot over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add the garlic and cook dinner for 1 minute more.
Add the garlic and cook for 1 minute extra.
Add the broccoli, broth, and water to the pot.
Instructions:
1.
Add the broccoli, broth, and water to the pot.
Bring to a boil, then reduce heat and simmer for 15 minutes, or till the broccoli is tender.
Bring a big pot of salted water to a boil. Add the broccoli florets and stems, and cook dinner for 2-3 minutes, or until they’re bright green and tender.
Remove the broccoli from the boiling water and drain it in a colander.
In the same pot, soften the butter over medium heat. Add the onion and garlic, and cook until they are softened, about 5 minutes.
Add the flour to the pot and cook dinner for 1 minute, stirring continuously. Gradually whisk within the milk until the sauce is smooth and thick.
Bring the sauce to a boil, then reduce heat and simmer for 15 minutes, or till the broccoli is tender.
Stir within the grated Parmesan cheese and season with salt and pepper to style.
Serve the soup sizzling, garnished with extra Parmesan cheese, if desired.
Puree the soup with an immersion blender or in an everyday blender until clean.
Puree the soup with an immersion blender or in a regular blender till smooth.
Return the soup to the pot and stir within the heavy cream, if desired.
1. Place the cooked broccoli in a blender or meals processor.
2. Add the vegetable broth, salt, and pepper to style.
3. Blend till smooth.
4. Pour the soup into a pot and warmth over medium warmth.
5. Stir within the heavy cream, if desired.
6. Serve hot.
Season with salt and pepper to taste.
Instructions:
1. Heat the olive oil in a large pot over medium warmth.
2. Add the onion and garlic and cook till softened, about 5 minutes.
3. Add the broccoli, vegetable broth, and salt and pepper to taste. Bring to a boil, then cut back warmth to low and simmer till the broccoli is tender, about 15 minutes.
4. Puree the soup with an immersion blender or in an everyday blender until smooth. Season with additional salt and pepper to style.
5. Serve the soup topped with shredded cheese, if desired.
To serve:
Instructions
To serve:
- Ladle soup into bowls.
- Top with extra shredded cheese, if desired.
- Serve with crusty bread for dipping.
Ladle the soup into bowls and prime with grated Parmesan cheese, if desired.
– Ladle the soup into bowls.
– Top with grated Parmesan cheese, if desired.