Gluten Free Broccoli Cheddar Soup
This Gluten Free Broccoli Cheddar Soup delivers all the creamy goodness and flavors you’re looking for. This recipe uses 2% milk for a lighter feel, aromatics like paprika, ground mustard and garlic powder and it’s finished with a touch of apple cider vinegar. It comes together quickly– perfect for your busy weeknights.
This recipe was a hit on my TikTok and is inspired by my No Sugar Challenge that I held back during the summer. I was craving Panera’s soup and after reading through the ingredients, I found out they add sugar! Through the years I’ve always made variations of this Copycat Panera Broccoli Cheddar Soup and so I decided to make something similar but make it gluten free and sugar free.
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Why this recipe works
- Family friendly: Similar to my Beef Enchiliada Soup, Spanish Chicken Soup and Italian Beef Soup, this is a hit!
- Meal prep friendly: Like all soups, the flavors always taste better the next day. This soup also freezes well if you want to make a big batch and enjoy it later.
- Comforting and cozy: Just like my Carrot Lentil Soup, Butternut Squash and Carrot Soup and my Cauliflower Tomato Soup, this Gluten Free Broccoli Cheddar Soup gives nourishment, warm flavors and protein.
- Doesn’t derail your macros: This recipe is gluten free and doesn’t contain any added sugars.
Ingredients you’ll need
- White onion.
- Gluten free flour. I recommend Bob’s Red Mill 1:1 All Purpose Flour.
- Butter.
- 2% milk. Regular whole milk works too.
- Chicken broth. Look for low sodium, no sugar added chicken broth. Use veggie broth if you want to keep it completely vegetarian.
- Broccoli florets.
- Carrots. Cut into match sticks.
- Shredded cheddar cheese.
- Spices: Salt, pepper, paprika, garlic powder, dried mustard powder, onion powder and thyme.
- Apple cider vinegar.
How to make Gluten Free Broccoli Cheddar Soup
Step One: Add about 1 tbsp of the butter to a large pot over medium heat. Then add the onion and saute for about 5-7 minutes or until the onions start to sweat.
Step Two: Add in the remaining butter and the gluten free flour. Make a roux- whisk the butter and flour together until thick then start to slowly add in the milk and the broth-continuing to whisk fast. Whisk for about 10-15 minutes until the soup is starting to thicken.
Step Three: Add the broccoli and carrots. Cook for about 10 more minutes on low/simmer. Gather the spices and mix in a small bowl. Then sprinkle it over the soup and stir. Pour in the apple cider vinegar and give it another stir. Taste test if more salt or vinegar is needed. Serve the soup warm with additional shredded cheese.
Storing and reheating instructions
Store any remaining soup in an airtight container for up to 3 days. Reheat on the stove top on low or use the microwave, heating for 1-2 minutes. To freeze, cool soup down all the way and store in freezer safe ziplocs or freezer safe airtight containers.
Helpful tips for this Gluten Free Broccoli Cheddar Soup
- Use fresh broccoli florets for best textures.
- Matchstick carrots can be bought to cut down on prep time.
- Use vegetable broth for a completely vegetarian recipe.
- Shred your own cheese and add it layers ensuring it properly melts.
Serving suggestions
- Some delicious and nutritious pairings for this soup is Middle Eastern Spatchcock Chicken, Roasted Za’atar Potatoes, Mediterranean Roasted Red Potatoes and Broccoli, Chicken Pesto Flatbread, Honey Mustard Chicken Thighs, High Protein Baked Ziti and Ground Turkey Lasagna.
- Pair with your favorite sandwich.
- Throw on Gluten Free Croutons or Za’atar Croutons.
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Gluten Free Broccoli Cheddar Soup
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Equipment
Ingredients
- ½ white onion
- ¼ cup gluten free flour
- ¼ cup butter
- 2 cups 2% milk
- 2 cups chicken broth
- 1 ½ cups broccoli chopped
- 1 ½ cup carrots cut into match sticks
- 2 ½ cups shredded cheddar cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt more if needed
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1/4 teasspoon dried thyme
- ½ tsp apple cider vinegar
Instructions
- Add about 1 tbsp of the butter to a large pot over medium heat. Add the onion and saute for about 5-7 minutes or until the onions start to sweat.
- Add in the remaining butter and the gluten free flour. Make a roux- whisk the butter and flour together until thick then start to slowly add in the milk and the broth-continuing to whisk fast. Whisk for about 10-15 minutes until the soup is starting to thicken.
- Add the broccoli and carrots. Cook for about 10 more minutes on low/simmer. Gather the spices and mix in a small bowl. In small batches, add in the shredded cheese and stir until metled. Sprinkle the seasoning over the soup and stir. Pour in the apple cider vinegar and give it another stir. Taste test if more salt or vinegar is needed.
- Serve the soup warm with additional shredded cheese.
Notes
Store any remaining soup in an airtight container for up to 3 days. Reheat on the stove top on low or use the microwave, heating for 1-2 minutes. To freeze, cool soup down all the way and store in freezer safe ziplocs or freezer safe airtight containers. Helpful tips:
- Use fresh broccoli florets for best textures.
- If you don’t have all the spices, salt and pepper only can be used.
- Matchstick carrots can be bought to cut down on prep time.
- Use vegetable broth for a completely vegetarian recipe.
- Shred your own cheese and add it layers ensuring it properly melts.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
