Instructions

1. 1 Cut carrots, onion and celery into small dice, keep refrigerated.
2. 2 Cut the broccoli into flowerets, peel stems and cut into small pieces keep separated and refrigerated.
3. 3 Heat a thick gauge soup pot and add oil, add diced carrots onion and celery.
4. 4 Cook until onion is slightly browned.
5. 5 Cook until onion is slightly browned. Add RC Hearty Foundations® Reserve Gluten Free Vegetable Base and RC Gluten-Free Seasoned Cream Soup Mix or RC Seasoned Cream Soup Mix to cold water blend well, add mixture to pot.
6. 6 Bring soup to a boil and add broccoli stems, reduce to a simmer and cook until broccoli stems are fully cooked then puree soup.
7. 7 Add cheddar cheese, heavy cream, both RC Umami Sensations® powders and seasonings keep stirring frequently.
8. 8 Add broccoli florets and cook until they are al dente.