By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”. Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny. But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations. Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.
It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux. By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results. It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream. Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!