Gluten-Free Broccoli and Cheese Soup

Kind of an off-the-cuff, organic, gluten-free version of an old favorite. You can also pop the ingredients into the slow cooker and it will be ready when you get home. Serve in round, gluten-free bread bowl for added love. Top with additional Cheddar and chives.

INGRIDIENT

3 teaspoons salted butter

3 tablespoons sorghum flour

2 cups chicken broth

1 ½ cups almond milk

1 ½ cups heavy cream

1 teaspoon red pepper flakes

1 teaspoon minced garlic

1 pinch onion powder

salt and ground black pepper to taste

1 ½ heads broccoli, cut into florets

1 (8 ounce) package shredded Mexican cheese blend

1 (8 ounce) package shredded Italian cheese blend

1 (8 ounce) package shredded Cheddar cheese

DIRECTION

Step: 1

Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.

Step: 2

Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.

Step: 3

Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.

NUTRITION FACT

Per Serving: 532 calories; protein 23.2g; carbohydrates 12.1g; fat 44.2g; cholesterol 144.1mg; sodium 955.2mg.

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