Broccoli soup is one of my favourite soups. I love that it is creamy, cheesy and packed full of healthy broccoli.

The wonderful thing about soups is that you can make them your own. You do not have to follow the recipe exactly, you can adjust it to your tastes and the ingredients you have on hand.

I usually use frozen broccoli as I find it works well and I always have some frozen broccoli on hand. If you like the soup thinner add more broth or milk/cream and if you like it thicker then increase the amount of vegetables. Feel free to add zucchini or cauliflower. If you like pure broccoli soup, than stick with that only.

Gluten-Free Broccoli Soup Recipe

Ingredients

• 3 cups fresh or frozen broccoli
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 cup cauliflower (optional)
• 2 tablespoons butter
• 2 cups chicken broth or vegetable broth
• 1 cup milk or cream
• 1 1/2 cups shredded cheddar cheese (1/2 cup of the cheese is for decoration)
• salt and pepper to taste

Directions

1. Prep your vegetables. Wash, peel and chop the broccoli (if using fresh), onion, carrot and cauliflower (if using).
2. In a large pot, melt the butter and add the chopped onions. On medium heat fry the onions until lightly golden.
3. Add the carrot, broccoli and cauliflower (if using) and give it a good stir to coat all the vegetables in butter.
4. Pour in the broth. Bring to a boil, then cover and turn the heat down so that the soup simmers for about 20 minutes. Cook until the vegetables are soft.
5. Then add your milk or cream and salt & pepper. Heat until warm. Then turn off the heat and use an immersion blender blend the soup to your desired consistency. If you like some large chunks of vegetables in the soup you can remove about one third of the soup before you blend the rest and then add it back to the pot. If you don't have an immersion blender you can use a regular blender. But do be careful! Only fill the blender half full and put a towel over the lid because hot liquids creat steam and expand in a blender. If using a regular blender, blend the soup in batches.
6. After the soup is the texture you like add 1 cup of shredded cheese. The heat from the soup will melt the cheese as you stir it in. Note: Don't boil soup once the milk has been added as the milk will separate and look grainy. It is still ok to eat, but just doesn't look as pretty.
7. Decorate with extra cheese if you like.

I love soups. They are a great meal on cold days. Serve with crackers, or your favourite gluten-free bread. What is your favourite soup?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.