Thursday, April 4, 2024

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 . 
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