Rushed home so I could get a pot of soup going. It’s soup and salad day here at my house (easy hump day meal, right), and I was craving some good ole broccoli cheddar soup like Panera Bread, only better. And those crunchy croutons they reserve for their salad was a must for me on top of the soup. Well, I just happen to have some leftover GF jalapeño cheddar bread that I plan to cube and butter sauté for some delicious croutons. This will be yummy! I have not even added the cheese yet, and it already looks like it needs a spoon dipped in. 🙂
Here is the recipe link from which this soup was adapted. To make it gluten-free, I used brown rice flour, and I doubled the cheese to use Sharp cheddar and Dubliner, along with a teaspoon of dry mustard. You can tweak this recipe to make it just the way you like by adding more or less of anything. Enjoy!