Broccoli Cheddar Soup

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.

Veggies should always look this good

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
Drizzle in


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.


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