Gluten-Free Broccoli Cheddar Soup
By the Gluten Free Recipes team ·
This creamy, comforting gluten-free broccoli cheddar soup, bursting with savory cheese and tender florets. Its velvety texture and rich flavor make it a perfect hearty meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including certified gluten-free chicken or vegetable stock, fresh broccoli florets, shredded sharp cheddar cheese — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Broccoli Cheddar Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Broccoli Cheddar Soup: This recipe is naturally gluten-free, relying on cornstarch for thickening instead of gluten-containing grains. Always confirm stock and cheese are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 lb fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1/2 cup heavy cream (optional, for extra richness)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until it becomes translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 2
Add the fresh broccoli florets and the certified gluten-free chicken or vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 10-12 minutes, or until the broccoli is tender when pierced with a fork.
- 3
Carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Return the blended soup to the pot, stirring to combine with the remaining chunky soup.
- 4
In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Gradually stir this cornstarch slurry into the simmering soup. Continue to cook, stirring constantly, for about 2-3 minutes until the soup has thickened to your desired consistency.
- 5
Reduce the heat to low and stir in the shredded sharp cheddar cheese until it is completely melted and the soup is smooth and creamy. If using, stir in the heavy cream for added richness. Season the soup with salt and black pepper to taste, and serve hot.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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