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Cream of Broccoli and Cheddar Soup

Cream of Broccoli and Cheddar Soup Serves: 1¼ gallons+

Ingredients

  • ½ lb. Carrots
  • ½ lb. Onion
  • ½ lb. Celery
  • 2 lbs. Fresh broccoli
  • 3 oz. Blended oil
  • 1 ¼ oz. RC Hearty Foundations® Smart Sodium 400® Vegetable Base
  • 1-17 oz. RC Gluten-Free Seasoned Cream Soup Mix or RC Seasoned Cream Soup Mix
  • 1 gal. cold water
  • 2 lbs. Cheddar Cheese, shredded
  • 8 oz. heavy cream
  • 1 tsp. RC Umami Sensations® Gluten Free Soy Sauce Powder
  • 1 tsp. RC Umami Sensations® Mirepoix Powder
  • to taste - white pepper, nutmeg

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.

Notes

Value Added Suggestions:

Try adding 4 oz. of bacon when sautéing mirepoix. To further “Umamify” the recipe, simply add 2 tsp. RC Umami Sensations® Kokumi Powder.

Unseasoned Cream Sauce MixUmami Sensations™ Soy Sauce (wheat-free) PowderUmami Sensations™ Mirepoix PowderHearty Foundations® Smart Sodium 400® Reduced Sodium Vegetable Base
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