Gluten Free broccoli cheddar soup is a delicious and creamy soup that combines tender broccoli florets with rich cheddar cheese, creating a comforting and hearty dish that suitable for those with gluten sensitivities or celiac disease. It's smooth texture and the perfect blend of these two ingredients made it a beloved classic in the world of soups.
Looking for more healthy soups? Try this crock pot Zuppa Toscana, an Italian classic!
Ingredients Needed
- Butter
- Onion
- Garlic
- Chicken or bone broth
- Frozen broccoli
- Carrots or shredded carrots (not pictured)
- Salt
- Thyme
- Heavy cream
- All-purpose gluten free flour
- Sharp White Cheddar cheese
Substitutions and Variations
- You can swap out the butter with olive oil or palm shortening.
- And if you want to make the whole thing dairy free, use a dairy free cheese and a dairy free heavy cream! Just make sure the heavy cream is not sweetened.
- Try fresh thyme instead of dried.
- Experiment with yellow or mild cheddars.
How to Make
Start by sautéing the onion in melted butter over medium heat for about 3-5 minutes, or until the onions start to be translucent. Add the garlic and cook for one more minute.
Add in the broth, broccoli, carrots, salt, and thyme, and turn up the heat to medium-high to bring it to a boil. When it boils, put the lid on and turn the heat back to medium and let it simmer for 2 minutes to completely thaw and soften the broccoli.
Meanwhile in another smaller mixing bowl, whisk together the heavy cream and gluten free flour.
When the 2 minutes for the soup are up, turn the heat to medium-low. Slowly pour in the heavy cream mixture, stirring constantly to mix it in as you pour.
Add in the cheese and mix thoroughly to melt it. Enjoy!
Storage Suggestions
Allow the soup to cool completely.
Store it in an airtight container inside the fridge for up to 3 days.
What to Serve with this Healthy Soup
- A delicious side salad full of veggies.
- Some warm, crusty sourdough bread (or any bread you like) and butter.
- Crispy sweet potato fries with some sugar free honey mustard for dipping.
- Up the cheese factor and serve it with a grilled cheese sandwich!
What makes this Gluten Free Broccoli Cheese Soup recipe Special?
The creamy, cheesy aspect of this soup is just insane! The texture is absolutely perfect and velvety.
The taste is also out of this world! So many delicious flavor combos in one!
Can you serve this soup inside of a gluten free bread bowl?
Yes you absolutely can! You will just have to make it at home as I currently do not know of a store bought option.
Optional Add-ins
There are so many great options here that will add a nice twist to this soup!
- Chopped bacon
- Green Onions
- Sour Cream
- Shredded Chicken
- Frozen diced potatoes or hash
FAQ's
Yes you can! In fact, that's what I use to make this recipe so easy and fast!
Add cooked, shredded chicken to the soup right at the end to up the protein! It pairs very well and will help you meet your required protein goals!
I do not recommend it! While you can freeze it, once it's thawed out the texture will certainly not be the same. It will be very unappetizing and be mush like and the cream and broth may separate.
For this soup I recommend a sharp white cheddar cheese. This will yield the best flavor. I also recommend you buy a pre-shredded cheese to keep it fast and easy!
No, Panera broccoli cheddar soup is NOT gluten free!
No, Trader Joe's Broccoli Cheddar soup is NOT gluten free!
Gluten Free Broccoli Cheddar Soup
Equipment
- 1 chef's knife
- 1 Cutting Board
- 1 Dutch oven or large saucepan
- 1 wooden spoon
Ingredients
- 2 tbsp. butter
- 1 large onion
- 5 cloves garlic
- 4 cups chicken broth or bone broth
- 24 oz. frozen broccoli
- 2 carrots peeled/shredded completely
- 2 tsp. salt
- 1 cup heavy cream
- ¼ cup all purpose gluten free flour
- 2 cups shredded cheddar cheese
Instructions
- Start by melting the butter in the saucepan over medium heat. Then add the onions until they just start to get translucent, stirring frequently. Add the garlic and cook while stirring, for one more minute.
- Add the broth, frozen broccoli, carrots, salt, and thyme. Turn the heat up to medium high and bring to a boil. When it boils, put the lid on and turn the heat back to medium and let it simmer for 2 minutes to completely thaw and soften the broccoli.
- In a separate bowl or glass, whisk together the heavy cream and flour.
- When the 2 minutes for the soup are up, turn the heat to medium-low. Slowly pour in the heavy cream mixture, stirring constantly.
- Add in the cheese and mix in to melt. Enjoy!
Did you try this recipe? Let me know in the comments below how it came out and what you served it with!
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