Gluten-Free Broccoli Cheese Soup
My Gluten-Free Broccoli Cheese Soup is a perfect blend of cheese and broccoli that can be enjoyed on its own or with a grilled cheese sandwich on the side! Unlike the classic preparation, this version uses cornstarch instead of a roux (a thickener made with butter and flour) to make it 100% gluten-free.
Here are a few more soup recipes you will enjoy: Authentic Chicken Tortilla Soup, Zucchini and Sweet Potato Soup, Black Truffle Asparagus Soup, and Truffle Lasagna Soup.
Broccoli and cheese soup is a creamy, comforting dish made by combining broccoli and other aromatics in a cheese sauce base. Around here, we are #teamsoupanytime, so no matter the reason or season, soup will make an appearance on the menu.
The onion and garlic blend great together and are the very beginning of this flavor fest. Once the broccoli and cheese are added, you’ll be satisfying both your veggie fix and your love of cheese.
Ingredients you’ll need to make Gluten-Free Broccoli Cheese Soup:
Be sure to check out the full recipe and ingredient list below
- For the broccoli, you can use either florets only or whole broccoli (head and stalk together).
- The chicken stock adds more flavor and depth to the soup, which enhances the overall taste beyond what water alone can provide. Chicken stock is used in broccoli cheese soup. You can substitute vegetable broth to keep the soup vegetarian.
- Heavy whipping cream adds a rich, smooth texture, making the soup more comforting and flavorful. Its high-fat content creates the thick, creamy consistency, whereas using lower-fat dairy, such as milk, would result in a thinner soup.
- For the cheese component, I am using two types: cheddar and Monterey Jack. Freshly shredded cheese is a must, but feel free to use pre-shredded cheese if you’re short on time.
- Sweet (yellow) onion and minced garlic will serve as your aromatics. They release rich flavors and fragrances that help shape the soup’s flavor profile.
- Butter will be used to saute the vegetables.
- To thicken the soup and ensure it is gluten-free, we will use a cornstarch slurry made with a 1:1 ratio of cornstarch to water.
- The seasons are a simple combination of paprika, black pepper, and sea salt, to give the soup that pop!
How to make Gluten-Free Broccoli Cheese Soup:
Prepare the veggies and cheese. Begin by chopping the onions and broccoli (if needed) and shredding the cheese. Set to the side.
Sauté the onions. Heat a large pot or Dutch Oven (paid link) over medium heat. Add the butter and chopped onions. Cook the onions for 7-10 minutes, until tender and translucent.
Add all ingredients except the cheese and cornstarch slurry. Add the minced garlic, broccoli, chicken stock, heavy cream, and seasonings. Stir. Allow to cook for 10-15 minutes, until the broccoli reaches your desired texture.
Smash the broccoli. Using a potato masher (paid link), smash all ingredients in the pot. This ensures you have a taste of broccoli in every bite. If you used only the broccoli florets, you can skip this step. Remove the pot from the heat, or reduce the heat to a simmer.
Add the remaining ingredients. Add the cheese and the cornstarch slurry (cornstarch + water), stirring until smooth, and all ingredients are combined.
Serve. To serve, place the soup in a bowl and top with pieces of cooked broccoli and shredded cheese.
Tips & Tricks
- Grate the cheese yourself istead of using pre-shredded cheese. Your broccoli cheddar soup will be creamier!
- I recommend using fresh broccoli over frozen to avoid a mushy texture.
- Lefovers can be stored in an airtight container and keep in the fridge for 3-4 days. You can reheat the soup on the stove or in the microwave.
When you want a quick and easy recipe to feed the family on any day of the week, add this Gluten Free Broccoli Cheese Soup to your dinner rotation. And it’s perfect for Meatless Mondays!
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Gluten-Free Broccoli Cheese Soup
- Total Time: 20 minutes
- Yield: 4 1x
Description
Gluten-Free Broccoli Cheese Soup is a perfect combination of cheese and broccoli, perfect for enjoying on its own or with a grilled cheese sandwich on the side!
Ingredients
- 1/4 cup butter
- 11 oz yellow onion, chopped
- 3 tsp minced garlic
- 16 oz broccoli florets
- 2 cups chicken stock
- 2 cups heavy whipping cream
- 1 tsp paprika
- 1 tsp black pepper
- 1/4 tsp sea salt
- 8 oz cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 1 tbsp cornstarch
- 1 tbsp water
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Instructions
- Chop the onions and broccoli (if needed), and shred the cheese. Set to the side.
- Heat a large pot or Dutch Oven (paid link) over medium heat. Add the butter and chopped onions. Cook the onions for 7-10 minutes, until tender and translucent.
- Add the minced garlic, broccoli, chicken stock, heavy cream, and seasonings. Stir. Allow to cook for 10-15 minutes, until the broccoli reaches your desired texture.
- Using a potato masher (paid link), smash all ingredients in the pot. If you used only the broccoli florets, you can skip this step. Remove the pot from the heat, or reduce the heat to a simmer.
- Add the cheese and the cornstarch slurry (cornstarch + water), stirring until smooth, and all ingredients are combined.
- To serve, place the soup in a bowl and top with pieces of cooked broccoli and shredded cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 363
- Fat: 22g
This soup is just AMAZING!!! My son is obsessed and it is the sole reason he asked for an Instant Pot for Christmas last year!
Wow! Thanks, Constance! This soup is a favorite in my home as well. So glad you both enjoyed it!