Cream of Broccoli Soup with Spicy Garlic Bread
Honest to god, cream of broccoli soup slaps. It’s slightly earthy, sweet, creamy, aromatic, savory and also…its GOOD FOR YOU. I don’t know if you knew this but traditional cream of broccoli soup is not gluten-free due to using a roux (flour/butter) or veloute sauce (which starts with a roux) in the beginning of the cooking process for thickening process. For this recipe, I created a roux with gluten-free all purpose flour and I still used butter because butter is delicious. However, you can use the same weight of olive oil and still get thickening power from the flour.
Don’t have gluten-free flour? Use regular if you aren’t allergic! Or, you can use cassava flour, cornstarch or potato starch. If you use starch, use about 1 1/2 tsp and 2 1/2 tsp water. Make a slurry and add it (this reduces starchy/gummy clumps.)