Homemade Broccoli Cheddar Soup

Homemade Broccoli Cheddar Soup could be just the gluten free recipe you've been looking for. One serving contains 498 calories, 22g of protein, and 24g of fat. For $3.25 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista requires almond milk, pepper, juice of lemon, and bay leaf. It will be a hit at your Autumn event. 17 people have tried and liked this recipe. It works best as a main course, and is done in roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%.

Instructions

1. 1

   In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, salt and pepper. Reduce heat to medium.

2. 2

   Add Potatoes and bring broth to a boil. Cook until potatoes are tender.

3. 3

   Add chopped Broccoli (florets and steams). Remember to leave out a few florets for later use though.Cover with lid, when broccoli is tender, turn heat off.

4. 4

   Transfer contents of pot into a large mixing bowl. Allow to cool slightly.

5. 5

   Add to the bowl the fresh parsley, Chobani and almond milk. Fold new ingredients into the hot soup mixture.

6. 6

   In batches, puree the soup in a food-processor (maybe someday soon, a Vitamix!) style blender. Soup should be smooth-no lumps or chunks. In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.

7. 7

   Add the pureed soup back into the soup pot.

8. 8

   Add a bay leaf and a few pinches of chopped basil (optional). Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.

9. 9

   Remove the bay leaf before serving or storing.

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