Warm up with a hearty bowl of Gluten-free Broccoli Cheddar Soup. This homemade broccoli cheese soup is flavorful, comforting, and ready from scratch in about 30 minutes.
Why This Recipe Works
On chilly days, a bowl of creamy soup feels like the perfect meal. This gluten-free broccoli cheddar soup is a timeless favorite: rich, cheesy, and satisfying while still feeling wholesome. It’s easy to make using pantry staples and fresh broccoli, and it delivers the same cozy, creamy satisfaction you expect from classic broccoli cheese soups.
The recipe uses a simple roux with a gluten-free thickener so the soup has a smooth, velvety texture without wheat. It’s ideal for weeknight dinners because it comes together quickly and requires minimal hands-on time.
Ingredients
If you have a head of broccoli and a few basic pantry items, you can make this soup from scratch. Quantities below serve about 8.
- Broccoli florets — fresh, cut into bite-size pieces (about 1 pound). A 12 oz bag of frozen broccoli can also be substituted.
- Cheddar cheese — 8 oz shredded (about 2 cups). Freshly grated yields the best melt; choose mild or sharp to taste.
- Butter or olive oil — 4 tablespoons for sautéing aromatics.
- Onion — 1 small, diced (or shredded for a finer texture).
- Carrots — about 3 small, shredded (approximately 1 cup).
- Garlic — 3 cloves, minced.
- Sweet rice flour — 4 tablespoons (preferred gluten-free thickener).
- Vegetable or chicken broth — 4 cups (choose a gluten-free brand and check labels).
- Water — 1 cup.
- Half and half or cream — 1 cup half & half or 1/4 cup heavy cream for extra richness.
- Salt & pepper — about 1 teaspoon kosher salt and 1/4 teaspoon black pepper, adjust to taste.
A Note on Thickeners
Sweet rice flour is recommended because it provides a reliable, smooth thickening similar to wheat flour without adding gluten. Cornstarch can lose thickening power when overworked or overheated, which may cause the soup to thin out. If you use a gluten-free all-purpose blend, opt for one without xanthan gum to avoid an odd texture.
Making the Soup
- Step 1: Melt the butter (or warm oil) in a large pot over medium heat. Sauté the onion, shredded carrots, and garlic until softened, about 3–4 minutes. Season with salt and pepper.
- Step 2: Sprinkle the sweet rice flour over the vegetables and stir for 1–2 minutes to cook the flour and form a light roux.
- Step 3: Gradually whisk in the broth and water until smooth.
- Step 4: Add the broccoli, cover, and simmer until the broccoli is fork-tender, about 10–15 minutes.
- Step 5: Remove the pot from the heat and allow the soup to cool for a minute or two so it is no longer boiling.
- Step 6: Use an immersion blender to partially or fully purée the soup for a smoother texture, if desired. You can also leave more broccoli pieces for a chunkier soup.
- Step 7: With the pan off the heat, stir in the half and half (or cream) and then add the shredded cheddar, stirring until melted and smooth.
- Step 8: Taste and adjust seasoning. Serve immediately or keep the soup warm over low heat, stirring occasionally.
Top Tip for Success
Be sure the soup is not boiling when you add the cheese. High heat can cause cheddar to separate and become grainy. Removing the pot from the heat and letting it cool slightly before stirring in cheese will keep the texture smooth.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or freezer bags. Consider portioning into individual servings for easy reheating. Note that texture can change slightly after freezing; gently reheat and stir to recombine.
- Reheating: Warm gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain a creamy texture.
Other Cooking Methods
- Instant Pot: Not recommended for this recipe, as the broccoli can become overly soft even with short cook times.
- Slow cooker: Use the stovetop method for best texture, but the slow cooker works well for keeping the soup warm for serving later.
What to Serve With the Soup
This broccoli cheddar soup is hearty on its own, but it pairs nicely with simple sides:
- Gluten-free bread or crusty rolls make a great accompaniment and are ideal for dipping.
- Soft dinner rolls or gluten-free biscuits complement the creamy texture.
- Gluten-free crackers or a light salad complete the meal.
Recipe
Gluten-Free Broccoli Cheddar Soup
A creamy, flavorful broccoli cheddar soup made gluten-free and finished with cheddar for a rich, comforting bowl in about 30 minutes.
Ingredients (serves 8)
- 4 Tablespoons butter (or olive oil)
- 1 small onion, diced
- 3 small carrots, shredded (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 Tablespoons sweet rice flour
- 4 cups vegetable or chicken stock
- 1 cup water
- 1 pound broccoli florets, chopped into small pieces
- 1 cup half and half (or 1/4 cup heavy cream)
- 8 ounces shredded cheddar cheese (about 2 cups)
Instructions
- Melt the butter over medium heat in a large pot. Sauté the onion, carrots, and garlic until tender, about 3–4 minutes. Season with salt and pepper.
- Sprinkle the sweet rice flour over the vegetables and stir, cooking for about 1–2 minutes to form a light roux.
- Gradually stir in the stock and water until smooth. Add the broccoli, cover, and simmer for 10–15 minutes, until stems are fork-tender.
- Remove the pot from heat and let cool for a minute or two. Purée part or all of the soup with an immersion blender if you prefer a smoother texture.
- Stir in the half and half, then add the shredded cheese off the heat, stirring until melted and smooth. Serve immediately or keep warm over low heat.
Notes
- Make sure the soup is not boiling when you add the cheese to avoid separation and graininess.
- Leftovers keep 3–4 days in the fridge and can be frozen for longer storage. Reheat gently.
- The Instant Pot is not recommended, as broccoli can become too soft.
More Gluten-Free Recipes
If you enjoyed this soup, try other easy gluten-free soups and weeknight recipes. This broccoli cheddar version is simple, satisfying, and adaptable—perfect for colder weather or any day you crave something warm and cheesy.
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Gluten-Free Lemon Chicken Orzo Soup
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Homemade Gluten-free Tomato Soup
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Gluten-Free Chili with Beef and Beans
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Gluten-Free Tortellini Soup with Spinach
