Cream of Broccoli and Cheddar Soup

Cut carrots, onion and celery into small dice, keep refrigerated.

Cut the broccoli into flowerets, peel stems and cut into small pieces keep separated and refrigerated.

Heat a thick gauge soup pot and add oil, add diced carrots onion and celery.

Cook until onion is slightly browned.

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.

Bring soup to a boil and add broccoli stems, reduce to a simmer and cook until broccoli stems are fully cooked then puree soup.

Add cheddar cheese, heavy cream, both RC Umami Sensations® powders and seasonings keep stirring frequently.

Add broccoli florets and cook until they are al dente.