Nothing warms me up in the winter quite like a bowl of hot soup. There is something about this watery texture that just pervades your stomach and heats your whole body and soul!

If you are gluten free – soup is a tough one to find because a lot of chicken broths have gluten in them. Yikes! However, if you home make your soup – you will have nada problems at all.

I use a big box of Pacific Chicken Broth. You can get this at Trader Joes or any grocery store really. And this serves as the base of a lot of soups. Broccoli cheese is one of my all-time favorite soups.

When you get a bowl from a restaurant – it is easy to worry about the continents of the soup. But, homemaking it – you will know for sure what you are putting in your body. And, that’s a good feeling.

You will need: 1 quart gluten free chicken broth {I use this kind}, ¼ cup heavy whipping cream, 1 small onion, 3 small cloves garlic, 2 cups frozen broccoli, 1 cup shredded yellow cheese and salt and pepper to taste.

First off—heat up your broth in a pot on the oven.

While you are doing this – chop up your onion and garlic pieces. You will then want to sauté them in a separate pan with a little olive oil. When the garlic and onion are golden brown, dump them in the broth mixture.

Add into your soup the heavy whipping cream and stir. Make sure your broccoli pieces are separated – so you don’t have huge chunks of broccoli in the soup. Then pour in your tiny trees.

Let your trees thaw out in the soup. When you think it’s thawed enough, add in the cheese and season with salt and pepper to taste. Let it simmer a little more in the pot – and serve!