Gluten-Free Broccoli and Cheese Soup

Sorghum flour acts as a thickener in this gluten-free broccoli and cheese soup, made super cheesy with a 3-cheese blend of Mexican, Italian, and Cheddar cheeses.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 532 Calories

Ingredients

• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 teaspoon red pepper flakes
• 1 (8 ounce) package shredded Cheddar cheese
• 1 pinch onion powder
• 1 (8 ounce) package shredded Italian cheese blend
• 1 (8 ounce) package shredded Mexican cheese blend
• 3 teaspoons salted butter
• 3 tablespoons sorghum flour
• 1.5 cups heavy cream
• 1.5 cups almond milk
• 1.5 heads broccoli, cut into florets

Recipe Instructions

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.