Broccoli Cheddar Soup and Red Lobster Cheddar Bay Biscuits Gluten Free

 

Broccoli Cheddar Soup - Gluten Free or Regular 

In Silver Dutch Oven:

Melt 1/2 Cup Butter

Add:

1 Diced Onion - See note

Sauté over Medium Heat until Translucent

Add to Taste:

Salt and Pepper

Cayenne Pepper

Paprika

Add: Minced Garlic to Taste: cook 1 Minute

Add: 2-3 Large Carrots Shredded: Sauté 5 Minutes

Add: Broccoli Cheddar Soup 1/2 Cup Flour: Cook 1-2 Minutes

Add: 4 Cups Chicken Stock: Stir in and bring to a Boil

Add: 16 Ounces Broccoli Florets chopped into Small Pieces: Fresh or Frozen (Defrost if Frozen)

Simmer for 10-15 Minutes or until Broccoli is Tender

Stir evert 1-2 minutes so it doesn't stick

Add: 2 Cups Milk or Heavy/Light Cream : Bring to a Simmer and Cook a 2-3 Minutes 

If the soup is to thick add a little more Chicken Stock. 

Take off Heat and Add: 12 Ounces Shredded Cheddar Cheese, Stir gently until Cheese is Melted

Note:

I had over cooked the Onion but found they tasted a lot better when caramelized. 

I served with

Red Lobster Cheddar Bay Biscuit Mix - Gluten Free

Followed directions on the package .