RETHA’S BROCCOLI AND CHEDDAR SOUP

Serve fresh broccoli and cheddar soup in under an hour! This quick simple recipe can be adjusted to suit your taste.

INGREDIENTS:

3 tablespoons butter

1/4 small onion, chopped

2 tablespoons Red Mill Gluten-free all-purpose baking flour

2 cups 1% low-fat milk

1 1/2 cups low-sodium chicken broth

sea salt and ground black pepper to taste

2 cups chopped broccoli florets

1 carrot, chopped or shredded

1 celery stalk, chopped

1 1/4 cups reduced-fat shredded mild Cheddar cheese

DIRECTIONS:

1. Melt butter in a Stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add milk to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
2. Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender, about 20 minutes.
3. Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.
If you try the recipe please send me a pic and use the hashtag #cookingwithretha👩🏾‍🍳
Bon Appetit,
Lauretha