I’ve tried making several cream-based soups into a gluten free version with varied results. Potato flour is the best substitute for regular flour but the soup will have a potato flavor. While I do like a loaded potato with broccoli and cheese, this week I wanted the plain thick creamy broccoli cheese soup without any extra potato or bacon or other stuff.
So what did I do? I did 3 things. First, I checked Cooking Light for a recipe. I added a brick of cream cheese after I pulverized the pot to smithereens using an immersion blender. I had a huge pot of the best broccoli and cheese soup ready for my spoon in 30 minutes.
Broccoli-cheese soup (Gluten Free)
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 2 carrots, shredded. I cheated and bought a bag of shredded matchstick carrots. I threw some in.
- 1 lb of fresh broccoli FLORETS. This really makes a difference, but if all you have is frozen, it’s not a deal breaker. To get this many florets, I usually buy the already cut up broccoli in bags in the produce section.
- 2 1/2 cups 2% reduced-fat milk
- 1/4 teaspoon black pepper
- 1 cup of shredded cheddar. I like sharp.
- 1 8-0z brick of reduced fat cream cheese, ROOM TEMPERATURE or softened and cut into pieces.
- Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender.
- Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
- Add milk to broccoli mixture. Stir in pepper. Remove from heat.
- Using an immersion blender, process until smooth. Heat to med-low.
- Add cream cheese and cheddar. Stir until completely melted and incorporated.
Sunday 17th of November 2013
Is it possible to substitute sour cream in for the cream cheese? We tend to buy sour cream, but not cream cheese. Would that work?
Monday 18th of November 2013
I have no idea. I have never made this with anything other than the recipe. I do know sour cream can curdle in high cooking temperature. If you use it, temper it with a some warm, but not scalding hot, soup first.
Wednesday 6th of March 2013
I'm hoping to try this soon. I am intolerant of both potato AND gluten, so am thankful for this option. Thanks!