kevo's kitchen

The days are getting shorter and the air is getting colder – meaning it’s one of the best times of the year – cuffing season! Oh – and SOUP SEASON. I don’t know about you but broccoli cheddar soup is one of the FIRST soups to come to mind when I want something nice and warm.

Clearly, I’m no photographer, but I can promise you this soup is warming, creamy, dreamy and damn right delicious! A couple of things to note:

• I just toss in my vegetables raw since I like a nice bite to them, but definitely recommend adding a little roast to the them prior to tossing them in for a different flavor and texture.
• The paprika is not meant for spice, it’s meant to help give the soup that classic yellowish/orangey hue you find in restaurants.
• My preferred cheese is a nice extra sharp cheddar but if you’re a fan of the milder stuff, that works too!

A new addition to my recipes will include some tummy friendly substitutes for all my gluten-free, dairy-free, and nut-free friends!

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This recipe will make approximately 8 bowls of soup.

Ingredients

• 1 stick of butter
• 1 cup yellow/sweet onion, diced
• 2 – 3 cloves of garlic, minced or grated
• 1/4 cup flour
• 6 cups low sodium vegetable stock or chicken stock
• 2 cups heavy whipping cream
• 2 – 3 heads of broccoli, broken into florets
• 2 – 3 carrots, julienne
• 2 teaspoons salt
• 2 teaspoons pepper
• 1/2 teaspoon paprika
• 3/4 teaspoon mustard powder
• 1/8 teaspoon cayenne pepper
• 12 oz extra sharp cheddar cheese, shredded (with extra for the top)

Directions

1. In a heavy bottomed pan, melt butter over medium high heat.
2. Once melted, add in onions and saute until fragrant or about 4 – 5 minutes.
3. Add in garlic and saute for and additional 2 – 3 minutes.
4. Reduce to medium heat and sprinkle flour over, whisking constantly for 4 – 5 minutes or until you get a light brown roux to cook out all of the raw flour flavor.
5. Pour in your stock and heavy cream, whisking occasionally to reincorporate the film that will form. Simmer for 15 minutes.
6. Whisk in all of the spices and then stir in vegetables. Let simmer for an additional 10 – 15 minutes.
7. Remove from heat and fold in the cheese.
8. Serve and enjoy!

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Tummy Friendly Alternatives

• 1 stick of butter – (DF) Replace with 1:1 ratio of vegan butter, or 1/4 cup + 3 tablespoons of flavorless oil (avocado, canola, vegetable).
• 1/4 cup of flour – (GF) Replace with 1:1 ratio of GF all-purpose flor blend or cassava flour
• 2 cups of heavy whipping cream – (DF) Replace with a 1:1 ratio of unsweet coconut milk or 2 – 3 cups of blended cauliflower.
• 12 oz of extra sharp cheddar cheese – (DF) Replace with 1:1 ratio of vegan cheddar cheese, you can also add a little nutritional yeast to give you that cheesy, creamy flavor on top of the vegan cheese.

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1. 

   Thank you for the feedback! I’m still learning and trying to improve my site! 🙂

2. 

   I love your recipes but the dark screen is too dark. Color isn’t always necessary good..