Print

gluten free broccoli cheddar soup

gluten free broccoli cheddar soup
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade gluten-free broccoli cheddar soup is a creamy, cheesy, veggie-packed delight that comes together surprisingly fast, making it a lifesaver on busy nights. It's nourishing, utterly delicious, and caters to gluten-free needs without sacrificing flavor, offering a vibrant bowl of sunshine.

Ingredients

Scale

3 tablespoons Unsalted Butter
1/2 cup Yellow Onio
2 cloves Garlic
4 cups Gluten-Free Chicken or Vegetable Broth
4–5 cups Broccoli Florets
1/2 cup Carrots
2 cups Whole Milk
1/2 cup Heavy Cream
2 tablespoons Cornstarch
2 cups Sharp Cheddar Cheese
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Pinch Nutmeg

Instructions

  1. Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and cook until it softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
  2. Add Broth and Vegetables: Pour in the gluten-free chicken or vegetable broth. Add the chopped broccoli florets and grated carrots. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook until the broccoli is tender-crisp, about 8-10 minutes
  3. Create the Slurry: Whisk together the cornstarch with 2 tablespoons of cold water in a small bowl until smooth
  4. Add Dairy and Thicken: Slowly stir in the whole milk and heavy cream (if using) into the simmering soup. Once heated through, gradually whisk in the cornstarch slurry. Continue to simmer, stirring frequently, until the soup thickens to your desired consistency, usually about 3-5 minutes
  5. Stir in Cheese: Remove the pot from the heat. Gradually add the freshly shredded sharp cheddar cheese, stirring constantly until it fully melts into the soup and creates a smooth, creamy texture. Do not let the soup boil once you add the cheese
  6. Season and Serve: Season your gluten free broccoli cheddar soup with salt, black pepper, and a pinch of nutmeg if desired. Taste and adjust seasonings as needed. Serve immediately, garnished with extra shredded cheese, a sprinkle of fresh chives, or a few crunchy gluten-free croutons

Notes

Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Shred block cheese for the best result.

Don't Overcook the Broccoli: Cook until tender-crisp, not mushy, to maintain vibrant color and texture.

Control the Heat When Adding Cheese: Always remove the pot from heat before adding cheese to prevent curdling. Add gradually, stirring constantly until melted.

Immersion Blender for Smoothness: For a velvety smooth soup, use an immersion blender directly in the pot, blending partially or completely to your desired consistency.

Taste and Adjust: Always taste your soup before serving and adjust seasonings (salt, pepper, or a tiny splash of hot sauce) as needed.

Serve Immediately: This soup tastes best fresh off the stove when the cheese is at its peak creaminess.

Storage: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat gently on the stovetop over low to medium-low heat, stirring frequently. Add a splash of milk or broth if too thick. Do not boil.

Freezing: Dairy-based soups can sometimes change texture (grainy or separated) when frozen and thawed. If freezing, cool completely, store in freezer-safe containers for 2-3 months. Thaw overnight and reheat gently on the stovetop, adding liquid if needed.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-broccoli-cheddar-soup/