Broccoli

This creamy gluten free broccoli cheddar soup recipe is cozy, cheesy, and perfect for family dinners. Quick, easy, and naturally gluten free your next favorite comfort food!

Introduction

Nothing beats a warm, cheesy bowl of broccoli cheddar soup on a chilly day. This gluten free version is just as creamy and delicious as the classic, without the wheat-based thickeners. It’s made with fresh broccoli, sharp cheddar cheese, and a velvety broth that feels like a hug in a bowl. Pair it with gluten free bread or a salad for a complete meal.

Why This Gluten Free Broccoli Cheddar Soup is the Best:

• Creamy and cheesy without being too heavy
• Ready in just 30 minutes – perfect weeknight dinner
• Family-friendly and a great way to sneak in veggies!

Ingredient Notes:

• Broccoli – Fresh florets work best, but frozen broccoli can be used in a pinch.
• Cheddar Cheese – Sharp cheddar gives the boldest flavor. Always shred your own cheese for smooth melting.
• Gluten Free Flour – Used for thickening instead of regular flour. A 1:1 gluten free flour blend works best.
• Butter & Onion – Build a flavorful base.
• Carrots & Celery – Add natural sweetness and depth.
• Broth – Chicken broth or vegetable broth for a vegetarian option.
• Milk or Cream – For that silky, creamy texture.

Step-By-Step Instructions:

1. Prep the Veggies
   Wash and chop broccoli, dice onions, carrots, and celery.
2. Make the Base
   In a large pot, melt butter. Add onion, carrots, and celery, and sauté for 5 minutes until softened.
3. Add Flour & Broth
   Stir in gluten free flour to make a light roux. Slowly whisk in broth until smooth.
4. Simmer
   Add broccoli florets and simmer for 10–12 minutes until tender.
5. Blend (Optional)
   For a smoother soup, use an immersion blender to puree part of the mixture.
6. Add Cheese & Milk
   Reduce heat to low. Stir in milk and shredded cheddar until melted and creamy. Season with salt and pepper.

1. Serve
   Ladle into bowls and garnish with extra cheese or gluten free croutons.

Storage & Freezing:

• Store leftovers in an airtight container in the fridge for 3–4 days.
• Reheat on the stovetop over low heat, stirring often.
• Avoid freezing (cheese-based soups can separate).

Tips & Variations:

• For extra protein → add shredded chicken .
• For more flavor → stir in a splash of hot sauce .
• To make lighter → use low-fat milk or omit cheese for a dairy-free version.

Notes

This soup is naturally gluten free when made with gluten free flour. Freshly grated cheese is the key to a silky, lump-free texture avoid pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. For added flavor, a pinch of nutmeg or smoked paprika works wonders. This recipe also makes a fantastic freezer meal, so double the batch for future cozy dinners.

SPECIAL NOTE

Not all gluten free flours thicken the same way. Some blends may need slightly more or less liquid. If your soup feels too thin, simmer a few extra minutes. If too thick, stir in a splash of broth or milk.

Nutrition (per serving, approx.)

• Calories: 290
• Protein: 12g
• Carbohydrates: 18g
• Fat: 20g
• Fiber: 3g
• Sugar: 6g
• Sodium: 720mg
• Calcium: 280mg

Nutrition Disclaimer

Nutrition info is an estimate based on available ingredients and brands. Always double-check using your own nutritional calculator.

Frequently Asked Questions:

1. Can I make this soup vegan?
Yes, swap butter with vegan butter, cheese with dairy-free cheddar, and milk with coconut or oat milk.

2. Can I use frozen broccoli?
Absolutely. Just thaw slightly before adding to the pot.

3. Can I make this soup ahead of time?
Yes, it reheats well on the stove over low heat. Add a splash of milk when reheating.

4. Why isn’t my cheese melting smoothly?
Always shred your own cheese and add it on low heat to prevent clumping.

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