Broccoli Cheddar Soup
This gluten-free broccoli cheddar soup is creamy, comforting, and packed with flavor. Using a blend of cheeses and a clever thickening method ensures a smooth and satisfying soup that everyone will love, even those with gluten sensitivities.
45 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 4 cups Broccoli florets
- 4 cups Chicken broth
- 1 medium, chopped Onion
- 1 medium, chopped Carrot
- 1 stalk, chopped Celery
- 2 cloves, minced Garlic
- 4 tablespoons Butter
- 3 tablespoons Gluten-free all-purpose flour blend
- 1 cup Milk
- 1/2 cup Heavy cream
- 2 cups, shredded Sharp cheddar cheese
- 1/2 cup, shredded Monterey Jack cheese
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Instructions
- 1
In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
- 2
Add garlic and cook for 1 minute more, until fragrant.
- 3
Whisk in gluten-free flour and cook for 1 minute, stirring constantly, to create a roux.
- 4
Gradually whisk in chicken broth, ensuring there are no lumps. Bring to a simmer.
- 5
Add broccoli florets and simmer until tender, about 10-12 minutes.
- 6
Reduce heat to low. Stir in milk and heavy cream. Do not boil.
- 7
Remove from heat and slowly stir in the cheddar and Monterey Jack cheeses until melted and smooth.
- 8
Season with nutmeg, salt, and pepper to taste.
- 9
If desired, use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over-blend.
- 10
Serve hot and enjoy!
Tips & Notes
- •For a richer flavor, use a good quality sharp cheddar cheese.
- •Don't overcook the broccoli, you want it to retain some texture.
- •If the soup is too thick, add a little more chicken broth or milk to reach your desired consistency.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.