Easy Gluten-free Broccoli Cheddar Soup
This gluten-free broccoli cheddar soup is full of broccoli and cheese; it's even better than Panera, all made at home in under 30 minutes!
Ingredients
- 4 Tablespoons Butter
- 1 Small Yellow Onion Diced
- 1 Large Head of Broccoli Chopped, about 6 Cups
- 1 Cup Carrot Shredded
- 8 Ounces Cheddar Cheese Shredded
- 4 Ounces Asiago Cheese Shredded
- 4 Ounces Cream Cheese Soft
- 2 Cups Half & Half
- 2 Cups Chicken or Vegetable Stock
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
Instructions
- In a large Dutch oven or pot over medium-high heat, add the butter and onion and let it cook until the onions have softened and started to turn slightly golden in color.4 Tablespoons Butter, 1 Small Yellow Onion
- Pour in the stock, broccoli, carrots, salt, and pepper, and bring it to a boil.1 Large Head of Broccoli, 1 Cup Carrot, 2 Cups Chicken or Vegetable Stock, 1 Teaspoon Salt, 1 Teaspoon Pepper, 1 Teaspoon Garlic Powder
- Reduce the heat and let the mixture simmer on medium-low heat for about 15 minutes or until the broccoli and carrots are cooked through.
- Next, stir in the half and half and cream cheese. Keep stirring until the cream cheese is incorporated and no clumps remain.4 Ounces Cream Cheese, 2 Cups Half & Half
- Add in the shredded cheese and stir until it is melted.8 Ounces Cheddar Cheese, 4 Ounces Asiago Cheese
- Add additional salt and pepper to taste if needed, let it slightly cool and enjoy!
Notes
Thickening Soup: If you want a thicker soup without a thickener, you can blend the broccoli and carrots into the soup with either an immersion blender or pull some of the soup out and blend it in a blender before returning it to the pot. I suggest doing this before adding the cheese to the soup.
I prefer the soup without a thickener, but you can use a gluten-free thickener if you prefer. For soup, I don't prefer cornstarch. Instead, I suggest using something like arrowroot or potato starch, or sweet rice flour. If you are going to use a gluten-free flour blend, look for one without xanthan gum.
Add the thickener to the onions once they are cooked and saute for a couple of minues.
Broccoli: Use fresh broccoli for the best texture and flavor. However, frozen broccoli will work in a pinch. Chop the broccoli into small florets so they cook evenly.
Cheese: Hand shreds your cheese. Many pre-packaged kinds of cheese have anti-caking ingredients, which can prevent the cheese from fully incorporating into the soup. Help keep your soup from getting grainy by adding the cheese a bit at a time and ensuring it melts before adding more.
Nutrition
Calories: 521kcalCarbohydrates: 17gProtein: 23gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 118mgSodium: 1468mgPotassium: 596mgFiber: 4gSugar: 8gVitamin A: 5663IUVitamin C: 93mgCalcium: 657mgIron: 1mg
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