Gluten Free Broccoli Cheddar Soup
Warm up with a bowl of this Gluten Free Broccoli Cheddar Soup, packed with rich, cheesy goodness and tender broccoli florets. Made with sharp cheddar cheese, hand-grated for maximum flavor, and tangy cream cheese for a smooth, velvety texture.
Gluten Free Broccoli Cheddar Soup is the perfect dish for those cooler months when you’re craving something cozy and comforting. I don’t know about you, but one thing I love about this time of year is how easy it is to whip up a pot of soup-it fills the kitchen with warmth and makes meals feel effortless.
Whether you’re gluten-free or just looking for a hearty meal, this soup brings the classic flavors you love, just without the gluten. It’s creamy, flavorful, and ideal for an easy weeknight dinner or casual lunch.
Don’t know what to serve this soup with? I’ve got you covered-check out a few of my favorite salad recipes, Crispy Prosciutto with Apples and Feta, Caesar Salad Without Anchovies and Apple Fennel Slaw with Candied Pecans.
Why You’ll Love This Broccoli Cheddar Soup
- Creamy texture- This soup has a rich, velvety texture. You won’t even notice that it’s gluten-free.
- Extra cheesy- I use both hand-grated sharp cheddar cheese and cream cheese. The sharp cheddar cheese has a bold flavor, while the cream cheese adds a little bit of tanginess.
- Hearty and filling- This soup is perfect as a starter but can easily be hearty enough for a full meal.
- Quick and easy- This soup is ready in just under an hour which is great for busy weeknights.
- Customizable- Easily add your favorite toppings like crispy bacon, garlic croutons, fresh chives or green onions, sour cream or a splash of hot sauce.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Butter- Feel free to use salted or unsalted butter. You can also use olive oil if you want to cut back on some of the fat.
- Carrot- Use one large carrot or 1 cup or pre-shredded carrots.
- Garlic- Use fresh garlic cloves for the best flavor. You can also substitute 1/4-1/2 tsp of granulated garlic.
- Gluten-free flour- Use your favorite brand. The brands I regularly use are King Arthur and Bob’s Red Mill.
- Mustard powder- Adds a hint of tangy flavor. You can also use dijon mustard if that’s what you have on hand.
- Smoked Paprika- Gives the soup just a little bit of warmth.
- Chicken broth- I use low-sodium broth to control some of the salt. You can also use vegetable broth as a substitute.
- Milk- Use whole milk to add richness and creaminess. If you want a little more richess, you can use half and half.
- Cheese- I use sharp cheddar cheese and recommend hand-grating it so it melts more easily and smoothly.
- Cream cheese- Use full fat cream cheese and allow it to sit at room temperature while you prepare the soup.
Step By Step Instructions
STEP 1: Sauté- In a dutch oven or large pot, melt the butter over medium heat. Then, add julienned carrots. Cook for 2 minutes. Next, stir in the minced garlic. Continue cooking just until fragrant, about 1 minute.
STEP 2: Add gluten-free flour and seasonings- Sprinkle in gluten-free flour, mustard powder, smoked paprika, and salt and pepper, stirring continuously for about 3-4 minutes or until the flour has turned a golden color.
STEP 3: Add the stock and milk- Gradually whisk in the chicken stock, followed by the milk. Whisk constantly to avoid lumps. Heat just until the mixture starts to bubble, then lower the heat to a simmer.
STEP 4: Add the broccoli florets- Stir in the chopped broccoli. Cover and cook for 8-10 minutes or just until the broccoli is tender. Occasionally stir the soup so the bottom does not scorch.
STEP 5: Mix in the cheese. First, add the cream cheese, stirring until fully melted and incorporated. Then, add the shredded cheddar cheese a little at a time. Stir until all the cheese is incorporated and completely melted.
STEP 6: Finish. Season the soup with salt and pepper, if needed. Then, ladle into bowls and garnish with extra cheddar cheese or gluten-free toasted croutons.
Tips for The Creamiest Gluten-Free Broccoli Cheddar Soup
- Use a good-quality cheese- Sharp cheddar is my favorite, but feel free to use mild cheddar. Just make sure to hand-grate the cheese so it melts more smoothly.
- Cook the starchiness out- Once you add the gluten-free flour, make sure to whisk constantly for 3-4 minutes. This will help get the floury taste out.
- Gradually add liquid- Once the flour is a nice golden color, slowly whisk in your liquids. By doing this, you allow the flour to incorporate smoothly into the liquid without clumping. Do not pour the liquids in all at once.
- Additions- Want to make this soup extra hearty, add some potatoes. I like to use gold potatoes and peel and cut then into small cubes. Add them with the carrots so they have enough time to cook all the way through.
Frequently Asked Questions
Yes, you can use frozen broccoli, although the texture will be slightly different. I recommend thawing it before adding it to the soup to avoid extra moisture. If possible, use fresh broccoli for the best taste and texture.
If you don’t have any gluten-free flour on hand, you can use cornstarch. Start by mixing equal parts cornstarch and chicken broth to create a slurry. Then, stir it into the soup and simmer until thickened. Alternatively, you can remove some of the cooked broccoli and puree the soup with an immersion blender. This will help thicken the soup and give it some body. Then, add back the cooked broccoli.
Your soup may have “broke” or separated due to cooking at too high a temperature or by adding cold ingredients directly to the hot soup. Make sure your cream cheese is at room temperature and to slowly add the milk to temper the soup, rather than adding it all at once.
Absolutely! You can add cooked chicken, beans, or bacon for added protein. Stir them in during the last few minutes of cooking to heat through.
Yes, you can. It actually tastes even better the next day as the flavors have had time to meld together. Remember to heat the soup low and slow to avoid it separating and curdling.
Storing and Reheating
Let the broccoli cheddar soup cool to room temperature. Then, transfer to an airtight container. It can be stored in the fridge for 4-5 days. I do not recommend freezing this soup, as cream-based soups tend to separate after thawing.
Reheating
Stovetop- Pour the soup into a saucepan over medium heat. Stir occasionally until heated through. As the soup sits, it can thicken quite a bit, so if you need to thin it out a little, add a touch of chicken stock or water.
Microwave- Transfer a portion of the soup to a microwave-safe bowl. Heat on high for 1-2 minutes, stirring halfway through, until hot.
More Comfort Food Recipes
What To Serve With Homemade Broccoli Cheddar Soup
- Turkey Avocado Sandwich
- BLT Bagels
- Cheddar Cheese and Chive Scones
- Italian Grinder Salad
- Arugula Steak Salad with Cornbread Croutons
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Gluten Free Broccoli Cheddar Soup
Ingredients
- 4 tbsp Unsalted butter
- 1 each Large carrot, julienned or grated
- 2 cloves Garlic, finely minced
- 1/4 cup Gluten-free flour , King Arthur or Bob's Red Mill
- 1 tsp Dried mustard
- 1 tsp Smoked paprika
- 1 tsp Kosher salt, or to taste
- 1/2 tsp Black pepper
- 4 cups Broccoli florets, cut into bite sized pieces
- 2 cups Chicken broth, low-sodium
- 2 cups Whole milk , room temperature
- 4 oz Cream cheese, room temperature
- 3 cups Sharp cheddar cheese, hand-grated
Instructions
- In a dutch oven or large pot, melt the butter over medium heat. Then, add julienned carrots. Cook for 2 minutes. Next, stir in the minced garlic. Continue cooking just until fragrant, about 1 minute.
- Sprinkle in gluten-free flour, mustard powder, smoked paprika, and salt and pepper, stirring continuously for about 3-4 minutes or until the flour has turned a golden color.
- Gradually whisk in the chicken stock, followed by the milk. Whisk constantly to avoid lumps. Heat just until the mixture starts to bubble, then lower the heat to a simmer.
- Stir in the chopped broccoli. Cover and cook for 8-10 minutes or just until the broccoli is tender. Occasionally stir the soup so the bottom does not scorch.
- First, add the cream cheese, stirring until fully melted and incorporated. Then, add the shredded cheddar cheese a little at a time. Stir until all the cheese is incorporated and completely melted.
- Season the soup with salt and pepper, if needed. Then, ladle into bowls and garnish with extra cheddar cheese or gluten-free toasted croutons.