Broccoli Cheese Soup #glutenfree

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This is my second attempt at making a gluten-free broccoli cheese soup and I like it much better than my first attempt. I use fewer ingredients in this version. Garbanzo bean flour is less expensive than some of the other gluten-free flours and more nutritious than tapioca or potato starch.  The consistency is thicker and richer, and it stored better in the fridge and freezes well.

I’m gluten intolerant so I strictly avoid any gluten in my diet.  If I am accidentally glutened, I’m really sick for several weeks and it is painful and awful.  Now I’m also trying to eat less dairy (reducing casein and lactose intake) because it makes me feel even better.  So this soup is a little weird, because I’m still using cheese (and cheese has casein in it) even though I’ve taken all the other dairy out.  But like I said before, I’m just trying to reduce my dairy intake and optimize the nutritional value of a decadent dish. It turned out pretty good.  Maybe next time I’ll try it with a vegan cheese. 🙂

Gluten-free Broccoli Cheddar Soup Recipe with Garbanzo Bean Flour

5 tbsp extra virgin coconut oil
1 small onion, chopped
1/4 cup gluten-free garbanzo bean flour (Bob’s Red Mill)
1 2/3 cups (13.5 oz can) high fat coconut milk
1/3 cup water
2 cups chicken or vegetable broth
1 bay leaf
1/4 tsp grated nutmeg
Kosher salt and freshly ground pepper
1 head broccoli florets, cleaned and chopped
1 large carrot, diced
2 cups (about 6 oz) sharp white and yellow cheddar cheese, grated
White pepper, to taste (make sure that it is gluten-free)
Cayenne pepper, to taste
Dash of hot sauce

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Melt the coconut oil in a small Dutch oven over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garbanzo bean flour and stir for 7-10 minutes.

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Stir in the coconut milk and water, and the sauce will start to thicken.

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Add the broth, bay leaf, and nutmeg. Season with salt and bring to a simmer. Cook over medium heat, uncovered, for about 20 minutes. Add the broccoli and carrots, and cook for another 20 minutes until the vegetable are tender. Discard the bay leaf. Take the soup off of the stove and puree with an immersion blender (this step is optional). Return the soup to the stove and add almost all of the cheese – saving some for garnish. Stir over medium heat until the cheese melts. Add white pepper and cayenne pepper to taste (about 1/4 tsp of each to counter the sweetness of the coconut milk).  Serve with a dash of Tabasco or hot sauce.  Enjoy!

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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