Creamy Broccoli Cheddar Soup
This cozy broccoli cheddar soup is everything you love about the classic, creamy, cheesy, comforting , without the gluten. With a velvety texture and bold flavor, it’s the perfect bowl for cool days and easy weeknight dinners.
Equipment
- large soup pot
- whisk
- immersion blender or countertop blender (optional)
- measuring cups and spoons
- cheese grater
Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 1 medium carrot, shredded
- 3 tbsp gluten-free all-purpose flour
- 2 tbsp butter or olive oil
- 2 cups low-sodium vegetable broth
- 2 cups whole milk or dairy-free milk
- Salt and black pepper to taste
- 1/4 tsp smoked paprika (optional)
- Pinch of nutmeg (optional)
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup parmesan cheese, grated
- Optional: gluten-free croutons, extra cheese, chopped parsley for garnish
Instructions
- In a large pot, heat butter or olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until translucent. Stir in minced garlic and cook another 30 seconds until fragrant.
- Sprinkle in the gluten-free flour and stir constantly to form a roux. Cook for 2–3 minutes until slightly bubbling to remove flour taste.
- Slowly pour in the broth while whisking to prevent lumps. Add milk and continue whisking until smooth. Bring to a gentle simmer.
- Stir in shredded carrot and broccoli florets. Reduce heat to medium-low, cover, and simmer for 10–12 minutes until broccoli is tender.
- For a smoother soup, blend part or all of the mixture using an immersion blender or by transferring to a countertop blender. Skip this step for a chunky version.
- Lower the heat and stir in cheddar and parmesan cheeses until melted. Add salt, pepper, paprika, and nutmeg to taste.
- Ladle into bowls and garnish with extra shredded cheese, gluten-free croutons, or chopped parsley if desired. Serve warm.
Notes
For best results, use freshly grated cheese and whisk your liquid in slowly to avoid clumps. Avoid high heat after adding cheese to prevent separation. Add extra vegetables or protein like white beans or shredded chicken for variety. This soup stores well and is freezer-friendly too!
Nutrition
Calories: 390kcalCarbohydrates: 16gProtein: 18gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 720mgPotassium: 460mgFiber: 3gSugar: 5gVitamin A: 6200IUVitamin C: 62mgCalcium: 450mgIron: 1.5mg
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