December 13, 2010
Gluten-free, no-chew broccoli cheese soup recipe
Two 32 oz. cartons organic (gluten-free) chicken broth
1 cup peeled potatoes, finely diced
1 tsp onion powder (optional)
1/4 cup brown rice flour
1 tablespoon minced garlic
1 tsp sea salt
1 1/2 cups milk (I used 1% fat)
14 oz bag frozen broccoli florets
8 oz cheddar cheese (I used 2% sharp cheddar)
In a covered 6 or 8 quart pot, bring chicken broth to a boil. Add potatoes, onions, garlic, and salt. Put the lid back on and bring back to a low boil until potatoes are extremely soft. They, along with the brown rice flour, will give your soup body. When your broth comes to a low boil, turn it down to a simmer.
To create a no-chew soup, you'll need to boil your broccoli separately, until it is soft. Place it in a blender or run it through a food processor until it is pulverized. Place it into the soup and stir. Add cheese to the mixture, stirring until it melts. Heat until it is a desirable temperature for serving.
For a garnish, sprinkle a little extra cheese on top. It's a full-bodied soup that isn't terribly heavy or rich.
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