• On Oct, 03, 2024
•  ladyrecipes
•  Recipes

How To Make Gluten-Free Broccoli Soup

Ingredients

For the soup:

Ingredients, For the soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup water
• 1 head of broccoli, cut into florets
• 1/2 cup shredded carrots
• 1/4 cup chopped celery
• 1/4 cup chopped pink bell pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese, optional

1 head of broccoli, chopped

1 head of broccoli, chopped

1 onion, chopped

1. 1 onion

2 cloves garlic, minced

2 cloves garlic, minced

4 cups rooster or vegetable broth

4 cups chicken or vegetable broth

1 cup water

Ingredients

1 cup water

1/2 cup heavy cream (optional)

Optional Ingredients:

1/2 cup heavy cream

Salt and pepper to taste

Ingredients

• 1 massive head of broccoli, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• four cups vegetable broth
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 teaspoon dried thyme
• Salt and pepper to taste

Instructions

To make the soup:

Instructions: To make the soup:

• In a big pot or Dutch oven, warmth the olive oil over medium warmth.
• Add the onion and cook dinner till softened, about 5 minutes.
• Add the garlic and prepare dinner for 1 minute extra.
• Add the broccoli, vegetable broth, and salt and pepper to style.
• Bring to a boil, then cut back heat and simmer for 15 minutes, or till the broccoli is tender.
• Use an immersion blender to puree the soup till smooth, or switch the soup to a blender and puree until easy.
• Return the soup to the pot and stir within the milk and cheese.
• Heat through and serve.

Heat the olive oil in a big pot over medium warmth.

Heat the olive oil in a large pot over medium warmth.

Add the onion and prepare dinner till softened, about 5 minutes.

Heat the olive oil in a big pot over medium warmth.

Add the onion and cook until softened, about 5 minutes.

Add the garlic and cook dinner for 1 minute extra.

Add the garlic and prepare dinner for 1 minute extra.

Add the broccoli, broth, and water to the pot.

Instructions:

1.

Add the broccoli, broth, and water to the pot.

Bring to a boil, then reduce heat and simmer for quarter-hour, or until the broccoli is tender.

Bring a large pot of salted water to a boil. Add the broccoli florets and stems, and cook for 2-3 minutes, or until they are bright green and tender.

Remove the Broccoli Cheese Soup from the boiling water and drain it in a colander.

In the same pot, melt the butter over medium heat. Add the onion and garlic, and cook until they are softened, about 5 minutes.

Add the flour to the pot and cook for 1 minute, stirring constantly. Gradually whisk within the milk until the sauce is clean and thick.

Bring the sauce to a boil, then reduce heat and simmer for quarter-hour, or until the broccoli is tender.

Stir within the grated Parmesan cheese and season with salt and pepper to taste.

Serve the soup sizzling, garnished with further Parmesan cheese, if desired.

Puree the soup with an immersion blender or in a daily blender until clean.

Puree the soup with an immersion blender or in an everyday blender until smooth.

Return the soup to the pot and stir within the heavy cream, if desired.

1. Place the cooked broccoli in a blender or meals processor.

2. Add the vegetable broth, salt, and pepper to style.

3. Blend until easy.

4. Pour the soup right into a pot and heat over medium heat.

5. Stir within the heavy cream, if desired.

6. Serve sizzling.

Season with salt and pepper to style.

Instructions:

1. Heat the olive oil in a big pot over medium heat.

2. Add the onion and garlic and cook dinner until softened, about 5 minutes.

3. Add the broccoli, vegetable broth, and salt and pepper to taste. Bring to a boil, then cut back heat to low and simmer till the broccoli is tender, about quarter-hour.

4. Puree the soup with an immersion blender or in a regular blender until clean. Season with further salt and pepper to taste.

5. Serve the soup topped with shredded cheese, if desired.

To serve:

Instructions

To serve:

• Ladle soup into bowls.
• Top with additional shredded cheese, if desired.
• Serve with crusty bread for dipping.

Ladle the soup into bowls and prime with grated Parmesan cheese, if desired.

– Ladle the soup into bowls.

– Top with grated Parmesan cheese, if desired.