Gluten Free Broccoli Cheddar Soup
Gluten Free Broccoli Cheddar Soup
This Gluten Free Broccoli Cheddar Soup recipe tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese. Â For something a little more flavorful, Â try switching the Cheddar with Havarti or Provolone. Another way I add flavor to my soups is by switching the butter out for bacon grease. I save the bacon grease in the fridge after cooking it, just for this purpose.
If you’re looking for another easy and delicious Gluten Free Soup Recipe, then you may also like this Creamy Gluten Free Tomato Soup Recipe. It’s made with simple ingredients and is also Vegan.
Gluten Free Broccoli Cheddar Soup
Ingredients
6 Tbsp Butter
1 White Onion
4 Cloves of Garlic
2 – 4 Heads of Broccoli
4 Cups Chicken Stock
1 Cup Water
1 Cup Milk
3 Tbsp Rice Flour
1 Cup Shredded Cheddar Cheese
1/4 Cup Heavy Cream
Salt and Pepper to Taste
Directions
1. Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.
2. Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.
3. Add the chicken stock and water, then let simmer for 1/2 an hour.
4. In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.
5. Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.
6. Let simmer on low for 1/2 hour.
This Gluten Free Broccoli Cheddar Soup recipe serves 4 People.
If you liked this Broccoli Cheddar Soup Gluten Free recipe, you may also love these recipes for
Creamy Gluten Free Tomato Soup
Everything Mashed Potato FlatbreadÂ
Lets Connect on Social MediaÂ
Gluten Free Broccoli Cheddar Soup
Â
- 6 Tbsp Butter
- 1 White Onion
- 4 Cloves of Garlic
- 2 - 4 Heads of Broccoli
- 4 Cups Chicken Stock
- 1 Cup Water
- 1 Cup Milk
- 3 Tbsp Rice Flour
- 1 Cup Shredded Cheddar Cheese
- ¼ Cup Heavy Cream
- Salt and Pepper to Taste
- Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.
- Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.
- Add the chicken stock and water, then let simmer for ½ an hour.
- In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.
- Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.
- Let simmer on low for ½ hour.
Charlie McDonald
Yum, I am so hungry right now. Thanks for the recipe. I will have to try it. I need to work on my soup skills. I tend to wing it and add to many things. Making it kind of a thick stew instead.
Lyndsay
You’re Welcome 🙂
Chad
This looks great (nothing quite like a homemade soup) as well as options for two of my favorite vegetables. A thing I’ve done with these types of soups as well to thicken and add some more depth is to take fresh potatoes, add directly to the stock and then sort of mash in the pot when soft (comes out really good with a cauliflower based creamy soup)- then do the rest of the soup as normal.
Lyndsay
Thanks 🙂 I do add potato to my cream soups most of the time too, and a little bacon 🙂
Chad
can’t forget bacon 🙂
Lyndsay
🙂
Lori
Great picture of this! This looks and sounds really good. I can’t eat rice flour… Would almond, coconut, or tapioca flour work?
Lyndsay
I’ve never made soup with almond or coconut flour but I’m sure it work just fine and cornstarch would also work 🙂
Lori
Thanks Lyndsay! There are only a few flours I have found that are low glycemic.
joaniepthemadhatter
Reblogged this on The MadHatter's Corner.
Libby at ditchthecarbs.com
Thanks for stopping by and liking my recipes.