Cream of Broccoli Soup
I’m completely obsessed with Kite Hill’s Greek Style Yogurt. I use their plain variety in just about anything that calls for dairy. My smoothies, soups, beef stroganoff… you name it! I’ve almost perfected my grain free biscuit recipe and what’s the secret ingredient? You guessed it! Almond yogurt instead of buttermilk!
This soup just called to me this morning. And while I called it, cream of broccoli, is actually a blend of broccoli, carrots, onions, and celery! A whole harvest of veggies in one creamy bowl! It takes under an hour, start to finish, and it’s super easy to throw together. It would also be very easy to adapt to the instant pot or the crockpot! Give this a try! It’s a great midweek meal!
Cream of Broccoli Soup
1 medium onion, diced
1 T minced garlic
1 large carrot, diced
2 stalks celery, diced
16 oz bag of frozen broccoli
1 5.3 oz cup almond yogurt (feel free to sub 1/4 cup whipping cream if not dairy free!)
2 T gluten free flour of your choice (I used Bob’s Red Mill)
4 cups chicken or vegetable broth
4 T butter, ghee, or olive oil
1 bay leaf
Salt and Pepper, to taste
1/2 cup sharp cheddar cheese, shredded
1. In a large, heavy pot, heat butter. Add onions and garlic, fry until golden. Add flour and cook 3-4 minutes.
2. Add carrots, celery, and broccoli to pot. Stir to combine and add broth and bay leaf to pot. Simmer on stove 2o-30 minutes until vegetables are tender. Remove bay leaf and season with salt and pepper to taste.
3. Using an immersion blender or an upright blender, purée soup till desired consistency. I like a smoother soup but if you like it chunky, by all means, go for it!
4. Lastly, add yogurt or whipping cream to soup and stir to combine. Top with cheddar cheese if desired. Serve hot.