Broccoli Cheese Soup Gluten Free is the kind of recipe that transports me right back to a crisp autumn afternoon in Tuscany. The air had that early evening chill, the leaves were a mosaic of gold and rust, and my nonna had just ladled her famous zuppa di broccoli e formaggio into thick ceramic bowls. Back then, gluten was still very much part of my kitchen life. I had no idea that years later, I’d be recreating this dish, sans gluten, for my new life in the U.S.
When I first learned I was gluten-intolerant, I grieved the comforting foods I grew up with. But I was determined not to lose them forever. After many tests in my kitchen (and some soup spills, I’ll admit), I crafted this Broccoli Cheese Soup that’s entirely gluten free, no flour, no compromise, just nourishing creaminess and robust flavor. It’s now one of the most requested recipes from readers, and once you try it, you’ll know why. Let’s walk through how to make this soul-warming bowl of comfort.
Broccoli Cheese Soup Gluten Free
Equipment
- large soup pot
- Immersion blender or countertop blender
- cutting board and knife
- ladle
Ingredients
- 2 tbsp olive oil or butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets, chopped
- 1 medium carrot, shredded
- 1 medium potato, peeled and diced
- 2 ½ cups low-sodium gluten-free vegetable broth
- 1 cup milk of choice (dairy or unsweetened almond)
- 1 cup heavy cream (or canned coconut milk)
- 2 cups sharp cheddar cheese, shredded (gluten-free)
- to taste salt and pepper
- optional pinch of smoked paprika or turmeric
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook until fragrant.
- Add broccoli, carrot, and potato. Pour in the broth and bring to a simmer. Cover and cook for 15–20 minutes until vegetables are fork-tender.
- Use an immersion blender to partially blend the soup. You want to puree about half the mixture to thicken the broth while keeping some texture.
- Reduce heat to low. Stir in milk and cream, then gradually mix in cheddar until melted. Stir continuously to avoid clumping. Season with salt, pepper, and optional paprika.
- Ladle into bowls and serve hot. Optional: pair with gluten-free breadsticks or biscuits for a cozy meal.
Notes
Nutrition
Why This Gluten-Free Broccoli Cheese Soup Works So Well
A soup designed for cozy comfort
This recipe leans into everything we love about cool-weather cooking, thick, creamy texture, deeply savory cheese, and the nourishing bite of tender broccoli. And it does it without a hint of wheat or thickeners that often make gluten-free cooking feel “different.” Thanks to a smart use of naturally gluten-free ingredients like cheddar, cream, and vegetables, you get full flavor without filler.
I’ve found this soup pairs beautifully with a crisp salad or even a piece of no-knead gluten-free bread for dunking. It’s also a great make-ahead meal, holding up well in the fridge for several days.
Allergy-friendly without sacrificing flavor
Many gluten-free versions of Broccoli Cheese Soup fall short in either texture or depth. But this one uses a touch of pureed vegetables to thicken the broth naturally. The result? A smooth, rich base that’s loaded with flavor and body, no roux needed.
Ingredients for Broccoli Cheese Soup Gluten Free
You likely have most of these ingredients on hand. And if you don’t, each one is easily available at mainstream grocery stores.
- 2 tablespoons olive oil or butter (halal-friendly)
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 4 cups fresh broccoli florets, chopped
- 1 medium carrot, shredded
- 1 medium potato, peeled and diced (for natural thickening)
- 2 ½ cups low-sodium gluten-free vegetable broth
- 1 cup milk of choice (dairy or unsweetened almond)
- 1 cup heavy cream (or canned coconut milk for dairy-free)
- 2 cups sharp cheddar cheese, shredded (check label for gluten-free)
- Salt and pepper to taste
- Optional: pinch of smoked paprika or turmeric for warmth
If you love a little variety, you can easily mix in chopped cauliflower or frozen spinach for extra veggies.
Step-by-Step Instructions
1. Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook until fragrant.
2. Add vegetables and broth
Add broccoli, carrot, and potato. Pour in the broth and bring to a simmer. Cover and cook for 15–20 minutes until all the vegetables are fork-tender.
3. Blend for creaminess
Use an immersion blender to partially blend the soup. You want to puree about half the mixture to thicken the broth while keeping some texture. If you don’t have an immersion blender, transfer half the soup to a blender, puree, and return to pot.
4. Add milk, cream, and cheese
Reduce heat to low. Stir in milk and cream, then gradually mix in cheddar until melted. Stir continuously to avoid clumping. Season with salt, pepper, and optional paprika.
5. Serve hot
Ladle into bowls and serve with gluten-free mozzarella sticks or a side of gluten-free biscuits for a cozy, complete meal.
Tips for Success
- Use sharp cheddar: It adds bold flavor, which means you can use less and still get that cheesy goodness.
- Shred your own cheese: Pre-shredded varieties often contain anti-caking agents that interfere with melting and may contain hidden gluten.
- Keep the heat low when adding dairy: This prevents curdling and helps the soup stay smooth.
- Make it ahead: This soup tastes even better the next day. The flavors deepen and the texture gets silkier.
Variations to Try
Dairy-Free & Vegan Option
Replace milk with unsweetened almond or oat milk and use canned coconut milk in place of cream. Swap cheddar for a vegan cheese that melts well (like cashew-based cheddar). This makes the soup both gluten-free and vegan without sacrificing texture.
Add protein
For a heartier version, stir in shredded rotisserie chicken or chickpeas just before serving. This turns the dish into a full meal.
Make it spicy
A pinch of crushed red pepper flakes or a few dashes of hot sauce will give this soup a cozy kick.
Try it with cauliflower
Substitute half the broccoli with cauliflower for a slightly nuttier flavor profile. A perfect twist for those who love roasted veggie blends.
Storage & Meal Prep Tips
This Broccoli Cheese Soup Gluten Free is an excellent meal prep staple.
- Fridge: Store in an airtight container for up to 4 days. Reheat over low heat to maintain creaminess.
- Freezer: Freeze in single portions for up to 3 months. Thaw overnight in the fridge before reheating gently.
- Make-ahead tip: Cook through Step 3 and refrigerate. When ready to serve, reheat and add dairy and cheese.
FAQs about Broccoli Cheese Soup Gluten Free
Can I use frozen broccoli?
Yes! Frozen broccoli works just fine. You don’t need to thaw it, just add a few extra minutes to the simmering time.
Is all cheddar cheese gluten free?
Most cheddar is naturally gluten-free, but always check the label. Avoid pre-shredded blends with added starches or flavors.
Can I make this soup in a slow cooker?
Definitely. Add everything except milk, cream, and cheese to the slow cooker and cook on low for 6 hours. Blend, then stir in dairy and cheese just before serving.
How do I thicken the soup without flour?
The secret here is the potato. It naturally thickens the broth once blended, giving a creamy texture without any flour or cornstarch.
Conclusion
This Broccoli Cheese Soup Gluten Free recipe has become a mainstay in my kitchen, not just because it’s gluten-free, but because it’s everything a soup should be, creamy, nourishing, and soul-hugging. It’s a dish that honors my Italian roots while fitting beautifully into a modern gluten-free lifestyle. Whether you’re cooking for a crowd, meal prepping for the week, or just looking to warm up on a chilly evening, this soup has you covered.
And don’t forget, pair it with sides like gluten-free mac and cheese or Parmesan garlic cauliflower bites for the full comfort food experience.
Buon appetito!