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Gluten Free Creamy Broccoli Soup

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My mom came over this weekend with the idea of making a gluten free creamy broccoli soup that she could eat. She has a ton of allergies and intolerances that make it hard to just follow a recipe. That’s why this recipe really only has 5 ingredients and is gluten free!

We started by looking up Rice Flour. She is allergic to wheat, corn, barley, and basically anything that is in bread. The rice flour we found only has one ingredient – brown rice! It’s amazing to see that because some brands say rice, but are really a blend of other types of flour. This rice flour worked great in my roux.

Then, we bought a whole organic chicken and boiled it for an hour and a half. This is how my mom makes chicken broth so that it does not have any of the stuff she’s allergic to in it. Most of the time, the chicken broth sold has celery, carrots and sometimes even MSG (crazy right). This way we can control the salt and ingredients.

I know you will love this easy to make Gluten Free Creamy Broccoli Soup!

Gluten Free Creamy Broccoli Soup

Instructions

8 oz Butter
8 oz Brown Rice Flour
1 1/2 Cups 2% Milk
20 Oz Frozen Broccoli Florets
5 Cups Chicken Broth
Salt & Pepper, to taste

Instructions

Start by making the roux with butter and brown rice flour.
In a skillet over low-medium heat, melt butter.
Once butter is melted, whisk in the brown rice flour.
Make sure to keep the mixture moving.
Cook for about 5 minutes whisking constantly.

Next, add in milk slowing and whisking into the mixture. This should take another 5 minutes to combine all of it.
Take of the roux off the heat and set aside.
Over high heat, add the frozen or fresh broccoli florets to a large pot.

Add 5 Cups of chicken broth on top of the broccoli.

Let boil and cook for 10 minutes if broccoli is frozen and cooked already and then lower to simmer. 15 minutes if broccoli is fresh.
Then, slowly add in the roux. You want to get the soup to a thickness you are comfortable with. I used all of it and it was extremely thick. It’s your call how thick you want it.

Gluten Free Creamy Broccoli Soup

Gluten Free Creamy Broccoli Soup Recipe made with brown rice flour and chicken broth for those that have allergies and food sensitivities
5 from 1 vote
Print Pin Rate
Course: Soups
Cuisine: American
Keyword: Broccoli, Gluten Free
Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 32 minutes
Servings: 4 people
Calories: 719kcal
Author: Aprilgolightly

Ingredients

  • 8 oz Butter
  • 8 oz Brown Rice Flour
  • 1 1/2 Cups 2% Milk
  • 20 Oz Broccoli Frozen
  • 5 Cups Chicken Broth
  • Salt & Pepper to taste

Instructions

  • Start by making the roux with butter and brown rice flour.
  • In a skillet over low-medium heat, melt butter.
  • Once butter is melted, whisk in the brown rice flour.
  • Make sure to keep the mixture moving.
  • Cook for about 5 minutes whisking constantly.
  • Next, add in milk slowing and whisking into the mixture. This should take another 5 minutes to combine all of it.
  • Take of the roux off the heat and set aside.
  • Over high heat, add the frozen or fresh broccoli florets to a large pot.
  • Add 5 Cups of chicken broth on top of the broccoli.
  • Let boil and cook for 10 minutes if broccoli is frozen and cooked already and then lower to simmer. 15 minutes if broccoli is fresh.
  • Then, slowly add in the roux. You want to get the soup to a thickness you are comfortable with. I used all of it and it was extremely thick. It's your call how thick you want it.

Video

Nutrition

Calories: 719kcal | Carbohydrates: 58g | Protein: 12g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 128mg | Sodium: 1572mg | Potassium: 984mg | Fiber: 6g | Sugar: 7g | Vitamin A: 47.8% | Vitamin C: 178.2% | Calcium: 21% | Iron: 15.3%

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