Cream of Broccoli Soup with Spicy Garlic Bread

October 24, 2022

easy

Honest to god, cream of broccoli soup slaps. It’s slightly earthy, sweet, creamy, aromatic, savory and also…its GOOD FOR YOU. I don’t know if you knew this but traditional cream of broccoli soup is not gluten-free due to using a roux (flour/butter) or veloute sauce (which starts with a roux) in the beginning of the cooking process for thickening process. For this recipe, I created a roux with gluten-free all purpose flour and I still used butter because butter is delicious. However, you can use the same weight of olive oil and still get thickening power from the flour.

Don’t have gluten-free flour? Use regular if you aren’t allergic! Or, you can use cassava flour, cornstarch or potato starch. If you use starch, use about 1 1/2 tsp and 2 1/2 tsp water. Make a slurry and add it (this reduces starchy/gummy clumps.)

@diningwithskyler
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Ingredients

Adjust Servings

	2heads broccoli, with long stems
	1 small white onion or 1/2 large white onion, medium dice
	1 leek, sliced into half moons and cleaned
	2stalks celery, diced
	3tbsp unsalted butter (can sub for olive oil or plant based butter)
	2 1/2tbsp gluten free flour (or regular all purpose flour)
	6cups unsalted vegetable stock (can sub chicken stock)
	Olive oil
	1/3cup heavy cream (room temp or warm)
	Kosher salt
	White pepper (can sub black pepper) to taste
	1/4cup chives, chopped
	1 baguette, sliced
	3tbsp unsalted butter, melted
	3tbsp olive oil
	5cloves garlic, grated or minced
	red chili flakes, to taste
	Grated Parmesan, to taste

Directions

Cut the broccoli florets off the stem, then peel the broccoli stems. Reserve any leaves. Dice the stems and set aside. Cut the florets in to even sized small pieces.

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Heat a stockpot over medium heat. Add butter. Once the butter is melted, add the celery, leeks, onion, broccoli stems, broccoli leaves and a small handful of the broccoli florets. Season with a pinch of salt. Cook until fragrant and softened, about 5 to 7 minutes.

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Preheat the oven to 400 F.

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Add the gluten-free flour and mix with the vegetables until fully coated. Cook 2 minutes. Slowly pour in the vegetable stock while whisking . Make sure there are no clumps, and that the stock is fully combined with the flour. Adjust the heat to high and bring to a boil, then once it’s boiling, reduced to a simmer. Simmer for 30 minutes, skimming off any foamy imperfections.

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Place the broccoli florets on a sheet pan and season with olive oil, salt and pepper. Roast for 10 to 15 minutes, or until crispy to your liking, then remove.

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For the garlic bread, combine the melted butter, olive oil, minced garlic, red chili flakes, and salt to taste in a bowl. With a brush or knife, spread the butter onto baguette slices. Bake for 3 to 5 minutes, then flip. Once golden brown on both sides, top with Parmesan, and broil for about one minute on high.

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Return to the soup. Pour it into a blender and blend until smooth. Add the heavy cream and blend again. If the soup is not thick enough for you, add it back to the pot and simmer until it thickens even more. If the soup is too thick, add some more vegetable stock. Adjust seasoning to your taste.

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Pour into a bowl on top with chives, as well as heavy cream, olive oil, and the reserved broccoli florettes. Feel free to add chili flakes and of course serve with your spicy garlic bread.

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