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| Creamy Broccoli Soup Gluten Free |
NOTE- if I'm making this soup for just myself, I cut it in ½ and have enough for a big bowl + 3 or 4 more bowls for later.
INGREDIENTS
48 oz can GF chicken broth or 4 - 15oz cans
* I use Better Than Bullion now! In the little jar you keep in the fridge
2 - 10 oz bags frozen broccoli (with all water squeezed out) or 1 whole head fresh broccoli (cut up in bite size pieces)
2 - 10 oz bags frozen broccoli (with all water squeezed out) or 1 whole head fresh broccoli (cut up in bite size pieces)
2 cans cream of chicken soup OR cream of mushroom soup
1 stick butter (8 Tbs)
2 cups Half and Half (or heavy cream)
16 oz Original Velveeta (that's half of the biggest 2 lb box, but it comes in 1 lb (16 oz) boxes now
DIRECTIONS
If using fresh broccoli, steam it till it's tender (but not too done-needs to have a bright green color)
In the meantime put chicken broth, butter and soup in large pan. Stir with wisk and hear on low til smooth.
Cut Velveeta in small ½" cubes and add to chicken broth mixture. Heat on low til cheese melts, stirring as it's melting. Keep stirring so it won't burn on the bottom.
Add broccoli to soup. Last, add cream or Half and Half; heat through few minutes. This recipe should take 30 minutes or less, but longer if using fresh broccoli that has to be cut up & steamed.
No flour, so it's gluten free and Campbell's Soup now makes GF versions! The soup is thick enough on it's on, but if you want it to be thicker, make a slurry of cornstarch and COLD water, then add it to the hot soup while stirring constantly.
Note:
2 cups Half and Half (or heavy cream)
16 oz Original Velveeta (that's half of the biggest 2 lb box, but it comes in 1 lb (16 oz) boxes now
DIRECTIONS
If using fresh broccoli, steam it till it's tender (but not too done-needs to have a bright green color)
In the meantime put chicken broth, butter and soup in large pan. Stir with wisk and hear on low til smooth.
Cut Velveeta in small ½" cubes and add to chicken broth mixture. Heat on low til cheese melts, stirring as it's melting. Keep stirring so it won't burn on the bottom.
Add broccoli to soup. Last, add cream or Half and Half; heat through few minutes. This recipe should take 30 minutes or less, but longer if using fresh broccoli that has to be cut up & steamed.
Update:
I had fresh this time (Dec 2021) and it took an extra 30 minutes to cut up and stream it. Frozen broccoli is just as good as the fresh, which cuts 30 mins from the time. Just make sure you squeeze all water out of the frozen that's been thawed. Do not cook or steam because it's perfect the way it is!
This time I threw in some sharp shredded cheddar cheese.
No flour, so it's gluten free and Campbell's Soup now makes GF versions! The soup is thick enough on it's on, but if you want it to be thicker, make a slurry of cornstarch and COLD water, then add it to the hot soup while stirring constantly.
Note:
I think there's nothing worse than cooking broccoli (or other vegetables) too long. You want the broccoli to still have that bright green color. My mom was a great cook and I loved her cooking but I have realized over the years that she way overcooked things liked broccoli, Brussels sprouts and green beans in water, and then poured the water out. Actually I hated Brussels sprouts growing up, but I love them, now that I learned to bake them or saute them in butter. When I use frozen broccoli I don't cook it. I just thaw it out, drain and add it to the soup.
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| Creamy Broccoli Soup Gluten Free |
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| Creamy Broccoli Soup Gluten Free |
I can't wait to try this recipe, Mary Jane!
ReplyDeleteLet me know if you like it Debbie!
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