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This Easy Gluten-Free Broccoli Cheese Soup is warm, creamy, and packed with tender vegetables and sharp cheddar cheese. Naturally gluten-free and full of comforting flavor, it’s the perfect recipe for chilly days when you want something satisfying and homemade.
Why You’ll Love This Easy Gluten-Free Broccoli Cheese Soup
Made with simple ingredients and ready with minimal effort, this soup delivers rich flavor and a velvety texture. The combination of broccoli, creamy milk, and cheddar cheese creates a comforting meal that’s perfect for lunch or dinner.
The secret to this Easy Gluten-Free Broccoli Cheese Soup is allowing the vegetables to become tender while the cheese melts into a smooth, creamy broth. Every spoonful is packed with cheesy goodness and hearty flavor.
Whether served with a side salad, gluten-free bread, or enjoyed on its own, this Gluten-Free Broccoli Cheese Soup is a cozy meal the whole family will love. It’s simple, comforting, and perfect for meal prep or leftovers.
Broccoli Cheese Soup
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
580
kcalIngredients
1/4 cup + 1 TBS salted butter
1 medium onion, diced
1 clove garlic
1/4 tsp black pepper
2 cups chicken broth
2 cups half and half or whole milk
12 oz bag broccoli florets
2 carrots, peeled and chopped
1/2 tsp salt
1/4 tsp dry mustard
1/4 cup all purpose gluten free flour
2 cups shredded cheddar cheese
Directions
- Add 1 TBS of butter to a dutch oven or large pot and melt over medium heat.
- Add onion and garlic and saute until onions are soft and translucent.
- Add the remaining 1/4 butter and when melted whisk in the flour. Cook for about 1 minute – you are making a roux.
- Add broccoli, carrots, salt, pepper and dry mustard.
- Slowly pour in chicken broth and half and half, whisking as you pour. Cook for 5 minutes – whisking occasionally.
- Reduce heat to medium/low – cover and simmer for 15 – 20 minutes or until carrots are fork tender.
- Add cheese and stir until melted.
Notes
- Gluten-Free Friendly: The recipe already uses gluten-free all-purpose flour, making it great for gluten-free diets.
Texture Tip: For a smoother soup, lightly blend part of the soup with an immersion blender after simmering. For chunkier soup, leave as is.
Cheese Matters: Use freshly shredded cheddar for best melting results—pre-shredded cheese has anti-caking agents and may result in grainy texture.
Milk Swap: Whole milk or half & half gives creamy richness. To make lighter, you can use 2% milk, but texture may be thinner.
Vegetarian Option: Swap chicken broth with vegetable broth.
Boost the Flavor: Add a tiny pinch of nutmeg (⅛ tsp) or smoked paprika for depth.
Make Ahead: Soup thickens as it cools — reheat gently with extra milk or broth to loosen if needed.
Storage: Keeps in the fridge for 3–4 days. Cheese-based soups don’t freeze perfectly, but can be frozen; reheat slowly to avoid separation.
