Gluten-Free Broccoli and Cheese Soup

Ingredients and Weight:

• Broccoli florets: 2 pounds (907 grams)
• Onion, chopped: 1 medium (120 grams)
• Celery, chopped: 2 stalks (120 grams)
• Carrots, chopped: 2 medium (150 grams)
• Garlic, minced: 3 cloves (6 grams)
• Vegetable broth: 6 cups (1.4 liters)
• Bay leaf: 1
• Thyme sprigs: 2
• Gluten-free flour: 3 tablespoons (27 grams)
• Butter: 4 tablespoons (57 grams)
• Milk (any kind): 6 cups (1.4 liters)
• Cheddar cheese, grated: 3 cups (360 grams)
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a large pot over medium heat, sauté the onion, celery, and carrots in butter until softened.
2. Add the garlic and cook for 1 minute longer.
3. Stir in the broccoli florets, vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the broccoli is tender.
4. Remove the bay leaf and thyme sprigs.
5. In a separate bowl, whisk together the gluten-free flour and milk until smooth.
6. Gradually whisk the milk mixture into the soup until thickened. Bring to a simmer and cook for 5 minutes, stirring constantly.
7. Stir in the cheddar cheese and season with salt and pepper to taste. Continue cooking until the cheese is melted and the soup is hot.

Nutritional Information:

• Calories: 200 per serving
• Fat: 10 grams
• Protein: 15 grams
• Carbohydrates: 25 grams
• Fiber: 5 grams

Dish Characteristics:

• Creamy and rich
• Gluten-free and dairy-free options available
• Perfect for a comforting meal on a cold day

User Comments:

• "This soup is so creamy and flavorful. I love that it's gluten-free, so everyone can enjoy it."
• "The broccoli adds a nice sweetness to the soup, and the cheese makes it so rich."
• "I made this soup with almond milk and it was still delicious. Definitely a keeper!"

Special Precautions and Tips:

• To make this soup dairy-free, use dairy-free milk and cheese.
• If you don't have gluten-free flour, you can use regular flour instead.
• Be careful not to overcook the soup, or the broccoli will become mushy.