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, minimize 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 giant head of broccoli, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/4 cup dietary yeast
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
Instructions
To make the soup:
Instructions: To make the soup:
- In a large pot or Dutch oven, warmth the olive oil over medium heat.
- Add the onion and prepare dinner until softened, about 5 minutes.
- Add the garlic and prepare dinner for 1 minute more.
- Add the broccoli, vegetable broth, and salt and pepper to style.
- Bring to a boil, then reduce heat and simmer Recipe For Broccoli Cheddar Soup quarter-hour, or till the broccoli is tender.
- Use an immersion blender to puree the soup till smooth, or transfer the soup to a blender and puree until easy.
- Return the soup to the pot and stir within the milk and cheese.
- Heat via and serve.
Heat the olive oil in a big pot over medium warmth.
Heat the olive oil in a big pot over medium heat.
Add the onion and cook till softened, about 5 minutes.
Heat the olive oil in a big pot over medium warmth.
Add the onion and cook until softened, about 5 minutes.
Add the garlic and cook dinner for 1 minute extra.
Add the garlic and cook for 1 minute more.
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 cut back 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 prepare 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 identical pot, melt the butter over medium heat. Add the onion and garlic, and prepare dinner until they are softened, about 5 minutes.
Add the flour to the pot and cook for 1 minute, stirring constantly. Gradually whisk within the milk until the sauce is clean and thick.
Bring the sauce to a boil, then reduce heat and simmer for 15 minutes, or until the broccoli is tender.
Stir in the grated Parmesan cheese and season with salt and pepper to style.
Serve the soup scorching, garnished with additional Parmesan cheese, if desired.
Puree the soup with an immersion blender or in an everyday blender till clean.
Puree the soup with an immersion blender or in an everyday blender until smooth.
Return the soup to the pot and stir within the heavy cream, if desired.
1. Place the cooked broccoli in a blender or food processor.
2. Add the vegetable broth, salt, and pepper to taste.
3. Blend till smooth.
4. Pour the soup into a pot and heat over medium heat.
5. Stir in the heavy cream, if desired.
6. Serve scorching.
Season with salt and pepper to style.
Instructions:
1. Heat the olive oil in a big pot over medium heat.
2. Add the onion and garlic and cook dinner until softened, about 5 minutes.
3. Add the broccoli, vegetable broth, and salt and pepper to taste. Bring to a boil, then cut back heat to low and simmer until the broccoli is tender, about 15 minutes.
4. Puree the soup with an immersion blender or in an everyday blender until smooth. Season with further 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 further shredded cheese, if desired.
- Serve with crusty bread for dipping.
Ladle the soup into bowls and high with grated Parmesan cheese, if desired.
– Ladle the soup into bowls.
– Top with grated Parmesan cheese, if desired.
