#BlogChallenge Day 18

Today's prompt is a recipe you love!

My favorite recipe.  I really don't have just one favorite recipe.  I love to cook.  I've always loved to cook.  I've enjoyed turning my regular recipes into gluten and dairy free ones.

So here is one of my favorite recipes.  This is a broccoli and cheese soup that is gluten and dairy free and so creamy that you'll love it!  This is one of those things that I used to just throw some of this and throw some of that in, but finally made myself measure stuff out!

Enjoy!


Here is what you will need:

3 bunches broccoli, cup up(Note here I use the WHOLE thing, stems leaves and all)
2 Tb olive oil
2 cloves garlic, minced
1 medium onion diced
16 ounces sour cream or dairy free equivalent-go here for a great dairy free sour cream recipe.
18 ounces plain yoghurt( you can use regular or dairy free)
8-12 ounces of cream cheese-go here for a great dairy free recipe
1/2 gallon almond milk(you can use regular milk if you can have it)
1 pound cheese(I used sharp cheddar-raw unpastuerized and undyed goat cheese) you are welcome to use whatever brand, flavor you like--shredded

optional add ins:
bacon bits
croutons

1. cut up the broccoli into bite sized pieces
2. saute the garlic and onion in the olive oil
3. add the cream cheese to the onion mixture and stir constantly until melted
4. place the onion, cream cheese mixture into a stock pot and pour in the almond milk, yoghurt, and sour cream
5. using a whisk mix this all up really well
6. turn the pot on to to a medium heat and add the broccoli to the broth
7. cook until the broccoli is tender
8. add the cheese and stir until melted



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