Cream of Broccoli Soup with Spicy Garlic Bread

Updated at: Thu, 17 Aug 2023 05:35:01 GMT

Step 1

Cut the broccoli florets off the stem, then peel the broccoli stems. Reserve any leaves. Dice the stems and set aside. Cut the florets in to even sized small pieces.

Step 2

Heat a stockpot over medium heat. Add butter. Once the butter is melted, add the celery, leeks, onion, broccoli stems, broccoli leaves and a small handful of the broccoli florets. Season with a pinch of salt. Cook until fragrant and softened, about 5 to 7 minutes.

Step 3

Preheat the oven to 400 F.

Step 4

Add the gluten-free flour and mix with the vegetables until fully coated. Cook 2 minutes. Slowly pour in the vegetable stock while whisking . Make sure there are no clumps, and that the stock is fully combined with the flour. Adjust the heat to high and bring to a boil, then once it’s boiling, reduced to a simmer. Simmer for 30 minutes, skimming off any foamy imperfections.

Step 5

Place the broccoli florets on a sheet pan and season with olive oil, salt and pepper. Roast for 10 to 15 minutes, or until crispy to your liking, then remove.

Step 6

For the garlic bread, combine the melted butter, olive oil, minced garlic, red chili flakes, and salt to taste in a bowl. With a brush or knife, spread the butter onto baguette slices. Bake for 3 to 5 minutes, then flip. Once golden brown on both sides, top with Parmesan, and broil for about one minute on high.

Step 7

Return to the soup. Pour it into a blender and blend until smooth. Add the heavy cream and blend again. If the soup is not thick enough for you, add it back to the pot and simmer until it thickens even more. If the soup is too thick, add some more vegetable stock. Adjust seasoning to your taste.

Step 8

Pour into a bowl on top with chives, as well as heavy cream, olive oil, and the reserved broccoli florettes. Feel free to add chili flakes and of course serve with your spicy garlic bread.

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