Craving comfort food? This easy Gluten-Free Broccoli Cheese Soup recipe is calling your name! You’ll love the thick, creamy texture, cheesy flavor & cozy feel of this delicious dinner.
Is there anything better when the weather cools down than a pot of soup? LONG LIVE SOUP SEASON! It’s basically the only thing I want to eat in cold weather!
This gluten-free broccoli cheese soup recipe is a homemade version of the famous Panera broccoli cheddar soup. It’s got all the things I’m looking for:
- Thick, creamy texture
- Quick & easy (done in less than 30 minutes!)
- Cheesy flavor
- Plenty of broccoli
Since it doesn’t need to simmer the day away, this delicious soup is a great recipe for busy weeknights, and it’s the ultimate comfort food when you need a cozy pick-me-up. But probably best of all is how simple the ingredients are.
Here’s what you need to make our easy broccoli cheese soup recipe…
Our Gluten-Free Broccoli Cheese Soup Recipe, At A Glance:
Simple Ingredients For Broccoli Cheese Soup:
- Butter. You’ll start with some butter. This will help you soften the onion, but will also provide the fat to make the gluten-free roux to thicken the soup.
- Onion & Garlic. A must! This will start the savory base of the soup.
- Grated Carrots. Not strictly necessary if you don’t want carrots, but I’m modeling this after the Panera broccoli cheese soup recip, which has grated/julienned carrots. I love what they add to this soup!
- Gluten-Free Flour. Now for the thickener! For a gluten-free roux made without wheat, I’m using measure-for-measure gluten-free flour blend like King Arthur or Bob’s Red Mill. If you prefer, you can check out the FAQ for using cornstarch instead. Do NOT substitute coconut flour or almond flour for this recipe, as they won’t work.
- Simple Seasoning. Salt, pepper, and a little paprika go a long way!
- Veggie Broth or Chicken Broth. For extra protein, I like to use chicken bone broth, but you can also use vegetable broth for a vegetarian version!
- Fresh Broccoli Florets. Many broccoli cheese soup recipes have you chop up only broccoli florets, but I like to include the broccoli stems too. You can do what you prefer!
- Half & Half. This will give this cheesy broccoli soup a delicious thick texture. I much prefer this for texture over whole milk or low-fat milk.
- Plenty Of Cheese. Sharp cheddar cheese will help give this soup its cheesy flavor. Even if you usually eat mild cheddar cheese or medium cheddar cheese, I recommend sharp cheddar for the best flavor in this recipe. The flavor of the others just doesn’t come through as well as sharp cheddar does.
- A Little Bit Of Hot Sauce. Just a touch! We won’t make this soup spicy by any means. The vinegar and warmth of the sauce just lighten up the flavor of this broccoli cheddar soup. Trust me! If you don’t have any hot sauce, you can add a pinch of red pepper flakes for warmth instead.
Use Freshly Grated Cheese Please!
Pre-shredded cheese or bagged shredded cheese is usually coated in anti-caking agents that can make it harder for the cheese to melt and add grittiness to soup. Freshly grated cheese melts much better, which is crucial for the velvety smooth texture we’re going for in this gluten-free broccoli cheddar soup recipe. I promise it’s worth it!
How To MAke Gluten-Free Broccoli Cheese Soup, Step By Step:
- Melt Butter. Start by melting butter in a Dutch oven or large pot over medium heat.
- Saute Onion. Add the onion to the melted butter and stir, 5-7 minutes, or until onion is softened and turning translucent.
- Add Flour & Seasonings. Next, sprinkle in the gluten-free flour, salt, pepper, paprika, and garlic. Stir constantly for 3-4 minutes over medium heat, or until the flour has browned slightly and the mixture looks golden. (This helps remove any floury taste, so don’t rush this step!)
- Mix In Broth and Half & Half. Pour in the broth and half and half and stir to combine. Heat just until the mixture starts to bubble, then reduce heat to a simmer to thicken slightly, about 5-7 minutes.
- Add Vegetables. Then, add the broccoli and carrots. Cook just 6-8 minutes or so, until the broccoli is tender and the soup is quite thick.
- Mix In Cheese a little at a time, stirring to fully melt the cheese before adding the next handful. (I add mine in 3-4 increments)
- Finish The Soup by stirring in hot sauce. Garnish with a little more pepper and cheese, if desired.
- Serve & Store. Enjoy the broccoli cheddar soup right away, or store leftover soup in an airtight container in the fridge 3-4 days. (This thick soup will get even thicker in the fridge, but will loosen back up when you reheat it.)
Make It A Meal: What To Serve On The Side
So what do you serve with broccoli cheese soup? All kinds of things! These are a few of my favorites:
- Gluten-Free Focaccia with Rosemary
- A Simple Side Salad – Go for a classic house salad, or go one step further and try our Gluten-Free Caesar Salad, Pear & Pomegranate Salad, or Wild Rice Kale Salad for serious soup and salad vibes.
- Gluten-Free Baguettes – Udi’s, MyBread & Schar all make good ones! There’s just something special about crusty bread & creamy soup! It’s the next best alternative to a bread bowl!
- A Good Sandwich – I love a toasted or grilled sandwich with a cup of soup!
- Gluten-Free Biscuits. The hearty flavor of biscuits is great with a cozy gluten-free broccoli cheese soup!
FAQ + Tips And Tricks For The Best Broccoli Cheese Soup:
Can I Use Frozen Broccoli For Broccoli Cheese Soup? Yes! I love the texture of fresh broccoli, but you can absolutely use frozen broccoli.
Turn Up The Protein! Want to add more protein? Use chicken bone broth and add some cooked chicken. Rotisserie chicken works great!
Can You Freeze Broccoli Cheese Soup? I don’t recommend it. Cream-based soups have a tendency to separate after thawing, which can give them an uneven, unappetizing texture.
Don’t Want To Use Flour? Try Cornstarch! If you don’t have gluten-free flour or hand or simply want an alternative, you can use cornstarch instead, though the method will be slightly different. Combine the cornstarch with cold half-and-half and whisk well to fully dissolve the cornstarch before adding it to the soup as directed. You won’t sprinkle the cornstarch directly into the soup.
Yummy Variation: Add Potatoes! One of my favorite variations is to add potatoes to cheddar broccoli soup. I peel and dice them very small, then cook them with the onions (before you add the flour & chicken stock, etc.) It’s always a huge hit! (Or, you can use a mix of cauliflower and broccoli instead of just broccoli!)
⭐ Don’t forget to leave a star rating and comment below when you make our Gluten-Free Broccoli Cheese Soup recipe. I can’t wait to hear how it goes!Print