4 tablespoons butter
¼ cup gluten-free flour
1 medium onion, chopped
6 cloves garlic, chopped
1 quart chicken stock
2 pounds frozen broccoli florets
Melt the butter in a large pot over medium heat. Add the flour. Stir constantly to make a roux. Cook for 5-7 minutes. Don’t let the roux darken; the goal is to have a blond roux. Add the onions, stirring constantly. Once the onions start to soften, add the garlic. Stir constantly until the garlic becomes fragrant, less than one minute. Add the stock, stir until well combined. Bring to a boil. Add the broccoli, and return to a boil. Lower the heat and let the soup simmer for about an hour. Once the broccoli has softened, use an immersion blender to puree it.
Comments
When I first started working on this recipe, my intention was to make a cream of broccoli soup. However, as the soup cooked and I tasted it, it became clear that it didn’t need milk or cream. This soup is rich, but light at the same time. It has such great broccoli flavor!
You can very easily make this recipe vegan, and it will still be amazing. Replace the butter with olive oil, and replace the chicken stock with vegetable stock.
You can use a number of different vegetables for this soup. I think that this recipe would be great with cauliflower, asparagus, or carrots.