There is nothing quite like a steaming bowl of broccoli cheddar soup to warm you from the inside out. Whether it’s a rainy afternoon or a busy Tuesday night, this gluten free recipe delivers that nostalgic, creamy texture we all crave, without the gluten.
Many store-bought or restaurant versions rely on wheat flour for thickening, but our version uses a carefully balanced gluten free roux to achieve that signature silkiness. Packed with fresh broccoli florets, shredded carrots, and a generous amount of sharp cheddar, this is a wholesome, family-favourite meal that proves gluten free cooking never has to compromise on flavour or comfort.
Gluten Free Broccoli Cheddar Soup
Ingredients
- 4 tablespoons butter
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 4 tablespoon gluten free all-purpose flour
- 1 tablespoon gluten free cornstarch
- 2 cups low sodium chicken stock or vegetable
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 cups broccoli florets or 1 large head cut into small pieces
- 1 large carrot grated or julienned
- 2 cups milk or light or heavy cream
- 2 ½ cups cheddar cheese grated – mild, medium, or sharp
Instructions
- Melt butter in a large dutch oven or pot over medium-high heat.4 tablespoons butter
- Add the onion and cook 3-4 minutes or until softened.1 medium onion
- Add the garlic and saute for minute.2-3 cloves garlic
- Add gluten free AP flour & cornstarch and whisk for 1-2 minutes or until begins to turn golden in colour.4 tablespoon gluten free all-purpose flour, 1 tablespoon gluten free cornstarch
- Pour in chicken/vegetable stock, broccoli florets, carrots, and seasoning.2 cups low sodium chicken stock, 1 tsp kosher salt, ½ tsp black pepper, 3 cups broccoli florets or 1 large head, 1 large carrot
- Bring to a boil.
- Reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
- Stir in milk and cheddar cheese and simmer for another minute.2 cups milk, 2 1/2 cups cheddar cheese
- Taste and adjust seasoning as desired.
Nutrition Details
Did you enjoy this gluten free recipe?
Let us know how it was in the comments below!The Secret to the Perfect Gluten Free Creamy Soup
When you transition to a gluten free lifestyle, finding a replacement for “cream of” soups or thick, flour-based chowders can be a challenge. The foundation of a great broccoli cheddar soup is the roux—the mixture of fat and flour that provides body. In this recipe, we use a combination of gluten free all-purpose flour and a touch of cornstarch. The cornstarch acts as an insurance policy, ensuring the soup remains stable and glossy without the “grittiness” sometimes associated with gluten free flour blends.
Choosing Your Ingredients Wisely
For the best results, the quality of your ingredients matters:
- The Cheese: We highly recommend using a block of sharp or extra-sharp cheddar and grating it yourself. Pre-shredded cheeses are often coated in potato starch or cellulose to prevent clumping in the bag. While these coatings are usually gluten free, they can prevent the cheese from melting smoothly, resulting in a grainy texture in your soup.
- The Broccoli: Fresh is best for texture. By simmering the florets just until tender, you maintain a bit of “bite” and a vibrant green colour. If you prefer a smoother soup, you can use an immersion blender to pulse the mixture before adding the cheese, but many enjoy the rustic texture of whole florets and julienned carrots.
- The Liquid Base: Using a high-quality chicken or vegetable stock adds depth. If you want an even more indulgent experience, you can swap the milk for heavy cream, which adds a luxurious mouthfeel and extra richness.
Step-by-Step Success Tips
To ensure your soup is a success every time, follow these professional tips:
- Don’t Rush the Aromatics: Sautéing the onions and garlic in butter until they are soft and translucent creates a flavour base that carries through the entire dish.
- Whisk Constantly: When adding your flour and cornstarch to the butter, whisk continuously. You want the flour to cook for a minute or two to remove the “raw” taste, but it shouldn’t burn.
- The Tempering Method: When adding your milk or cream, pour it in slowly while whisking. This prevents lumps and helps the roux incorporate seamlessly into the liquid.
- Avoid Boiling After the Cheese is Added: This is the most important rule. Once you stir in the cheddar, keep the heat on low. If the soup boils after the cheese is added, the proteins in the cheese can break down and cause the soup to separate or become oily.
Variations and Pairings
This Broccoli Cheddar Soup is incredibly versatile. For a protein boost, consider adding diced rotisserie chicken or even some crispy bacon bits on top. If you want a bit of a kick, a pinch of cayenne pepper or a dash of dry mustard powder can enhance the sharpness of the cheddar.
Pair your bowl with a crusty gluten free baguette or serve it inside a hollowed-out gluten free bread bowl for a true café-style experience. It also pairs beautifully with a simple side salad tossed in a light vinaigrette to balance the richness of the cheese.
Frequently Asked Questions About This Recipe
Yes, you can use frozen broccoli florets. However, frozen broccoli tends to be softer once cooked, so you may want to add it a few minutes later in the simmering process to prevent it from becoming mushy.
Graininess usually happens if the heat is too high or if you use pre-shredded cheese. Always grate your own cheese from a block and stir it in at the very end over low heat, just until melted.
Because this soup contains a significant amount of dairy (milk and cheese), it may separate or change texture slightly when frozen and thawed. For best results, enjoy it fresh or keep it in the fridge for up to 3 days. If you must freeze it, reheat it slowly on the stove while whisking.
You can substitute the butter with vegan butter or oil, the milk with a creamy plant-based alternative like oat or cashew milk, and use a high-quality vegan cheddar shred. Note that vegan cheeses melt differently, so the texture may vary.
Any high-quality 1:1 gluten-free all-purpose flour blend (containing xantham gum) works well. The addition of cornstarch in this recipe helps ensure a smooth finish regardless of the flour brand.
If you prefer an even thicker consistency, you can increase the cornstarch by an extra tablespoon (dissolved in a little cold water first) or let the soup simmer for an additional 5-10 minutes before adding the cheese.
Delicious!! Love that I can just keep adding cheese. Great soup recipe!
added some garlic powder but the soup tasted great. Strong brocoli flavor
This was a surprise. Very delicious. Will be keeping me cozy all winter.
A delicious soup!
So good and so easy..thank you
Very tasty. I added garlic, hot sauce and a diced russet potato.
I didn’t have sharp cheddar so I just used mixed shredded cheese, it was bomb afs
This was such an easy recipe to make and good too!
Really good. Way more veg then needed. But an amazing dish. I almost added zucchini also I’m glad i didn’t
I used low fat milk and low fat cheese. It is wonderful! Everyone loves it!
Loved it! Made as is in recipe…Super easy and delicious!
Delicious. Easy to make. A.K.A. > a mom with happy, full children, and minimal effort.:) 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂
Love this broccoli cheddar soup!