How to make my Gluten Free Broccoli Cheese Soup

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Today I am going to show you how to make my Gluten Free Broccoli Cheese soup! Try adding bacon, ham or chicken, and other vegetables that you like!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products

For the Broccoli Cheese Soup:
4 bunches Broccoli with stems
1 Onion
3 Garlic cloves
4 Celery stalks
3 Carrots
4 Yukon Gold Potatoes
4 small Red, Yellow and Orange Peppers
6 cups Chicken stock https://amzn.to/342MRRv
2 Tbsp Butter {28 grams}
2 Tbsp Olive Oil
2 Tbsp GF Flour https://youtu.be/tbMUxLHqKTU
Salt & Pepper to taste
A few dashes of Smoked Paprika https://amzn.to/3r0ogG0
1/4 Heavy Cream
4 oz. Sharp White Cheddar Cheese
4 oz. Cheddar Cheese
Saltine Crackers https://youtu.be/zNei1NudacI

Stock pot https://amzn.to/3IHbnqv
Cutting board https://amzn.to/3tYW1cE
Wooden Spoon https://amzn.to/3AvHRkq
Ladle https://amzn.to/3u0kXjX
Cheese Grater https://amzn.to/3r2YII8

Hi i’m jilly g welcome to my kitchen today i’m going to show you my broccoli cheese soup gluten-free of course and it’s going to be more than just broccoli i always like to put in extra vegetables and i always like to add in potatoes and sometimes it’s whatever vegetables are

Left in the fridge for example i don’t always add little peppers i have some little peppers so why not salt and pepper chicken stock and in my big pot over there i have some olive oil and some butter and some of my gluten-free flour i’m going to saute some of the

Vegetables and then i’ll make a little bit of a roux and then i’ll add in the rest but as you can see i’ve got a lot of chopping to do and a bowl right here this is four stalks of celery three carrots four little peppers four potatoes

One onion three cloves of garlic and then i have four big bunches of broccoli and what i do with these because i don’t like the tops to cook as long as everything else but i do like to use the stems and so i will cut the stems up into

About bite size pieces that my carrots and celery and onion will be and then i’ll saute those at the same time and then once things are starting to soften i’ll cut my tops into smaller pieces and then put those in more towards the end so they don’t get so mushy

But with the broccoli stems i just cut off the kind of the tough outer skin smallish pieces you can leave the little leaves on if you want to but i kind of pick them off and once the stem gets closer up to the top of where the tops of the

The broccoli are it’s not as tough and so i leave that on except for that part and this part but cut off any questionable spots i got myself a little garbage bag so there’s all of my broccoli stems now i’m going to get cutting up my celery my carrots and my peppers

Onions and garlic if my celery had greens on the top i’d probably throw those in too but sometimes it’s hard to find celery that has tops on them at the grocery store and i want to go roughly the same ish size that piece is a little big

But fairly small pieces at least for these parts that’s a squeaky celery now for my carrots [Applause] And i know these aren’t really cooking peppers they’re not bell peppers but i think they’ll add nice flavor to my soup [Applause] [Applause] i’m gonna put my garlic in this little bowl because we’re not ready for it yet so in my big stock pot i have about two

Tablespoons of olive oil and two tablespoons of butter once those are melted and heated i’m going to start sauteing my vegetables with some salt and pepper and i can start cutting up my broccoli just smallish pieces i know sometimes people will put their broccoli soup in a blender but i don’t do that

In fact usually what i do is once everything is as cooked as i want it to be i’ll mash it with my potato masher get my potatoes kind of broken up a little bit carrots whatever else is in there and then throw in the broccoli kind of towards the end Once your olive oil and butter are melted pour in your onions peppers carrot celery and broccoli stems a little bit of salt and pepper give that a good stir those are almost ready for the garlic and then the potatoes and these are just yukon gold potatoes that i didn’t i didn’t peel

You can take the peels off if you want to and i’ll have little broccoli bits because i was cutting up my broccoli before my potatoes in your garlic now add in your four potatoes a little bit more salt and pepper and i just realized i should have added

In my flour before my potatoes but this will be fine two tablespoons of flour and give this a really good stir once your flour is cooked a little bit with your vegetables pour in your six cups of chicken stock and give it a really good stir

I’m going to add in a little bit more salt and pepper that’s on about medium high once it comes up to a boil i’ll turn it down to a simmer but i’m going to finish cutting up my broccoli tops and some of these do have a little bit

Of stems in there but it’ll be fine cutting up broccoli is always so messy okay broccoli is ready to go now i just need to grate some cheese and wait for that to come up to a boil once your soup is up to a boil give it a really good stir

And turn it down to a simmer once my vegetables are as done as i’d like them to be i’ll mash them a little bit with my masher and then i’ll add in my broccoli and then i’ll start slowly adding in my cheese that i still need to grate

I’ve got some sharp white cheddar and then just some regular cheddar probably four ounces of each but you could really do whatever cheese you like i just like the combination of both and my vegetables are almost ready to start mashing i’m going to taste my soup and see if it

Needs any salt and pepper and i’m going to add in just a little bit more salt and pepper and i think i’m going to add in a little bit of smoked paprika and my vegetables are soft enough i’m just going to mash not all the way but

Just to break them apart a little bit and then give it a good stir you can really add whatever spices that you like i just like the more simple version mashing those potatoes in there kind of gives it a really thick consistency i am going to add in a little bit of cream

But i’m going to add in my broccoli first and let this cook for just a minute before i add in my cheese and give this a really good stir once your broccoli is as done as you’d like it to be start adding in your cheese a handful at a time

Adding in that cheese really thickens the soup up if you like a thinner soup i forgot the heavy cream almost forgot and this is just about a quarter cup i kept it in the fridge no need to worry about having it sit out and just stir this in

And the residual heat you don’t really need to cook it but you can if you want to so and this will thicken up as it cools and sprinkle on a little extra cheese really any kind of garnish that you want even though it’s all just gonna melt because it’s still hot

If you put this in a blender it would be really smooth but i like it kind of chunky like this really simple but really good the peppers and the carrots just add a little bit of extra and even that little bit of smoked paprika that i added in there

Just a little bit of extra flavor but broccoli is the most dominant flavor which is what you want it to be and i like the combination of both of those cheddars really good this would go really well with my saltine crackers i’ll put a link for that video below

But this goes really well with those thanks for watching don’t forget to like and subscribe if you haven’t already and we’ll see you on the next one