Best Ever Broccoli Cheese Soup with Croutons

This broccoli cheese soup will warm you up on a cold day and comes out incredibly delicious! Even better than the cheese soup at Panera Bread and cost less! I used Almond Milk to cut down on some of the dairy.. and added some crispy gluten free croutons on top! Quick and easy week night meal!

Ingredients:

1 Shallot diced
1 organic Carrot diced or shredded
4 TB Butter (I use grass fed butter)
4 Cups Unsweetened Almond Milk
3 TB Gluten Free Flour (or you could use Arrowroot to thicken)
4 cups Pacific Chicken Stock
4 Heads Broccoli cut into florets
Garlic Pepper and pinch of Paprika
8 Oz grated sharp cheddar cheese (I use white cheddar cheese)
Kosher salt, and freshly ground pepper to taste

Directions:

Melt butter in dutch oven pot over medium heat and add in shallots and carrots.  Cook for about 3 to 4 minutes and add flour and stir to make a rue.  Whisk in almond milk and then add chicken stock.  Simmer on medium high heat for about 10 minutes.  Turn down to medium and add broccoli and simmer for about 20 minutes until it's cooked through.  Mash broccoli with a potato masher to your liking.   Add salt and pepper.

Croutons:
 
I cut up some Udi's Gluten Free bread into chunks.  Add in about 3 TB of olive oil, salt, garlic pepper, paprika, dried thyme, some garlic and online powder.  Spead on cooking sheet and heat on 400 for about 6 or 7 minutes until they are crisp.  I drizzle on some butter and set them in the oven turned off until they crisp up a bit more.

Laddle soup into bowls and add the croutons on top!   It's the best ever!  

Enjoy!

 
Gluten Free Lady Coach &
Fitness Professional http://www.glutenfreelady.com