This is a simple and quick soup that is creamy and thick and totally gluten-free! Also, try it as a make-ahead, freeze, and reheat dish for holiday entertaining.
In a large stock pot make a blonde roux from
2 TB butter
3 TB rice flour
Whisk over medium heat just until the butter is fully melted. Add in
3+ cloves garlic
1 TB thyme
2 Cups skim milk
While whisking constantly. When mixture comes to a bubble add
2 Cups water or veggie broth
4 oz Cream Cheese
20 oz broccoli bits, fresh or frozen
Stir to combine ingredients as cheese melts. Bring just below a simmer to avoid scalding the soup. Add salt and pepper to taste and serve.