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  • Jefferson Adams
    Jefferson Adams

    Gluten-free Broccoli Cheddar Soup (Gluten-Free)

      Broccoli cheddar cheese soup hit the spot, especially when it's gluten-free.

    Caption: Gluten-free broccoli cheddar cheese soup is sure to please. Photo: CC--Rooey202

    Celiac.com 03/11/2017 - Need some broccoli cheddar soup? Need it to be gluten-free? Here's a gluten-free copycat of that much-loved broccoli cheddar cheese soup, made famous by the much-loved food chain Panera. You're welcome.

    Ingredients:

    • 2 cups milk
2 cups chicken stock
    • 
2 cups coarsely chopped broccoli florets
    • 1 cup carrots, cut to matchstick size
    • 2½ cups shredded extra-sharp Cheddar cheese

    • 2 tablespoons butter
    • 
½ large yellow onion, chopped

    • ¼ cup melted butter
    • 
¼ cup potato starch
    • 
1 stalk celery, thinly sliced
    • 
salt and ground black pepper to taste


    Directions:
    Melt 1 tablespoon butter in a skillet over medium-high heat.

    Sauté onion in hot butter until translucent, about 5 minutes. Set aside.

    In a jar, mix potato starch together with about ½ cup of the chicken stock. Cover with a tight lid, and shake until blended.

    In a large saucepan over medium-low heat, melt ¼ cup of butter

    Gradually pour milk, along with the potato starch mixture while whisking constantly.

    Stir chicken stock into milk mixture. Bring to a simmer; cook until the mixture is thickened, about 15-20 minutes. Adjust thickness by adding water, or a bit more potato starch, as needed.

    Add broccoli, carrots, sauteéd onion, and celery; simmer until vegetables are tender, about 20 minutes.

    Stir Cheddar cheese into mixture until cheese melts. Mix well.

    Season with salt and pepper to taste.




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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Jefferson Adams
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    Ingredients:
    1 large head of cauliflower, cut into florets
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    1 teaspoon each salt and pepper, plus more to taste
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    Preheat oven to 350 F.
    In a baking sheet, toss cauliflower pieces, potatoes, 2 tablespoons melted butter, salt and pepper. Bake for up to an hour, until cauliflower and potatoes are easily-pierced. If necessary, tent with foil if vegetables start to brown.
    In a large saucepan, heat remaining butter and cook onion and leeks until soft and translucent, about 10 minutes. Add cauliflower, potatoes, and chicken stock. Simmer another 10 minutes until vegetables are soft.
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    Jefferson Adams
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    This recipe yields a wonderful soup that will delight lovers of traditional butternut squash soup, and maybe even win you some new converts.
    Ingredients:
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    2 celery stalks, chopped
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    2 tablespoons chopped chives
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    ½ cup sour cream
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    Tip: When blending hot liquids, be sure to remove the center lid piece of a stand blender so the steam can escape.
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    Once the soup is blended and smooth, spoon into serving bowls and garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces. Be sure to remove fresh thyme springs before serving.
    Serve with your favorite toasted gluten-free bread, or a delicious salad, for a wonderful meal.

    Katie Zapotoczny
    This tomato soup is loaded with veggies and is delicious sprinkled with Parmesan cheese.
    Ingredients:
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    Melt the butter in a large pan on medium heat. Add the onions, carrots, and garlic, and cook for about 5 minutes, until the onions and carrots are beginning to get tender. Add the tomatoes, vegetable broth, quinoa, basil, and oregano. Simmer 10 minutes. Turn the heat down to low, then add the kale or spinach. Cook another 2 or 3 minutes, stirring occasionally. Add the milk, and simmer gently for about 5 minutes more. Using an immersion blender, puree until smooth, or transfer the soup in batches to a blender. It can also be left chunky. Ladle into bowls, and serve with the Parmesan.

    Jefferson Adams
    Celiac.com 10/27/2015 - Soup season looms large, and this curry chicken soup will surely foot the bill. Chicken, rice, onions, celery and carrots anchor this delightful soup that gets a tangy zing from the addition of some tart apples.
    Ingredients:
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    Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften.
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    Then stir in the cream. Serve warm with toasted gluten-free bread.

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