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A bowl of creamy gluten free broccoli cheddar soup topped with shredded cheddar cheese, served with slices of toasted bread on the side. A spoon rests inside the bowl, and broccoli florets are visible in the background.

Gluten Free Broccoli Cheddar Soup

Kristina Cadelina
This Gluten Free Broccoli Cheddar Soup delivers all the creamy goodness and flavors you’re looking for. Using 2% milk for a lighter feel, seasoned with aromatics and finished with a touch of apple cider vinegar. It comes together quickly and effortlessly.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 4
Calories 524 kcal

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

Notes:
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:
  • 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.
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Nutrition

Calories: 524kcalCarbohydrates: 23gProtein: 24gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 113mgSodium: 1381mgPotassium: 551mgFiber: 4gSugar: 10gVitamin A: 9660IUVitamin C: 34mgCalcium: 694mgIron: 1mg
Keyword Gluten Free Broccoli Cheddar Soup
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