Gluten-free broccoli cheese soup:

Ingredients:

2 cups broccoli florets

1 small onion, diced

2 cloves garlic, minced

2 tablespoons butter (or dairy-free butter alternative)

2 tablespoons gluten-free all-purpose flour

2 cups gluten-free vegetable or chicken broth

2 cups milk (or dairy-free milk alternative)

2 cups shredded cheddar cheese (or dairy-free cheese alternative)

Salt and pepper to taste

Instructions:

1.       In a medium-sized pot, melt the butter over medium heat.

2.       Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and fragrant.

3.       Sprinkle the gluten-free all-purpose flour over the onions and garlic, stirring to coat evenly. Cook for another minute to cook off the raw flour taste.

4.       Slowly whisk in the gluten-free broth, making sure to dissolve any lumps of flour. Bring the mixture to a simmer.

5.       Add the broccoli florets to the pot and simmer until the broccoli is tender, about 5-7 minutes.

6.       Using an immersion blender or transferring to a countertop blender, blend the soup until smooth. Be cautious when blending hot liquids.

7.       Return the blended soup to the pot if necessary and reduce the heat to low.

8.       Stir in the milk and shredded cheddar cheese, allowing the cheese to melt into the soup. Continue to cook on low heat until the cheese is fully melted and the soup is heated through.

9.       Season with salt and pepper to taste.

10.   Serve the gluten-free broccoli cheese soup hot and enjoy!

Note: If you prefer a chunkier texture, you can reserve some cooked broccoli florets before blending the soup and add them back in at the end. Additionally, feel free to garnish the soup with extra shredded cheese, chopped fresh herbs, or croutons made from gluten-free bread, if desired.