Sep 13, 2013

gluten free broccoli cheese soup

What a crazy week! We had a high of 97 degrees on Tuesday and Wednesday. Yesterday was mild and today it's chilly! Tonight they are calling for frost in our northern counties. We are right on the line so we shall see what happens.

I was going to wait to post this recipe because it's been so warm, but today is the perfect day for a cup of soup!

Some of my favorite recipes come from The Pioneer Woman. Ree sure knows how to make your taste buds happy! (P.S. My brother told me last night he had no clue who The Pioneer Woman was. Say whattttt?)

The problem I have with some of her recipes is she doesn't cook gluten free and uses a lot of butter. I have adapted a lot of her recipes to make them my own and gluten free friendly. Today I am going to share my gluten free version of The Pioneer Woman's broccoli cheese soup. I have to give her credit for most of the recipe, especially the nutmeg! Please do not forget the nutmeg.

This is one of my most cherished recipes and it's the best broccoli cheese soup I've ever had. I use to make it with Velveeta and ever since I've tried this, I can't go back!




I don't have step by step pictures for you because I originally made this soup to put in bread bowls for sharing my bread bowl recipe but I had a major mishap in my kitchen while baking the bread bowls so I will save those for another time.

To make my version of this broccoli cheese soup, you will need :

1 lb Frozen Broccoli Florets (or you can use fresh broccoli too but I like shortcuts)
2 Cups Shredded Colby Jack Cheese
1/2 Stick of Butter (Pioneer Woman uses a whole stick, so go ahead if you're feeling it!)
2 Tbs Dehydrated Onion (Pioneer Woman uses 1 whole onion so feel free to try that as well)
1 Cup Half and Half
3 Cups Milk
1 Cup Chicken Broth (optional)
1 Tsp Nutmeg
Salt (to taste)
Freshly Ground Pepper (to taste)

I start by melting my 1/2 stick of butter in a nice sized stock pot. I toss in my dehydrated onions and let them sizzle for about 30 seconds to a minute. You have to keep a close eye on these guys. Just as they are about to carmelize, pour in your cup of 1/2 and 1/2 along with your 3 cups of milk. Bring to a nice boil while you're adding the nutmeg, salt and pepper. 

Once you have a nice boil going, pour in your broccoli. I use a whole bag of broccoli florets from the Schwan's man. (It has taken me like 2 years to spell Schwan's correctly, by the way!)I just love their frozen  broccoli! 

Simmer your soup on medium for 20 minutes. The broccoli should be tender now. If not, cook for several more minutes.   Once broccoli is tender stir in your cheese letting it melt, then mash everything with a potato masher. Pioneer Woman suggests that you can puree the soup in a blender if you like your broccoli fine. I like me some chunky broccoli soup, though!


I like to garnish my soup with shredded cheese, especially if guests are coming over! It has gotten to the point where if I forget, my husband gets the cheese out and garnishes it all by himself. It's kind of cute :)


Have a great weekend, everyone! Enjoy this cooler weather. Enjoy it with a cup of broccoli cheese soup, perhaps?







4 comments:

  1. Looks delicious! I am going to try this for sure!!

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  2. Thanks, Ang! I think it's funny how we both posted soups this week... fall must be coming? :)

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  3. Very good! I added some cooked bacon in with the broccoli and it was awesome! Thanks!

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