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Gluten Free Broccoli Cheddar Soup

March 11, 2014 by officially gluten free 11 Comments

Gluten Free Broccoli Cheddar Soup

Gluten Free Broccoli Cheddar Soup

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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.  For something a little more flavorful,  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.

Gluten Free Broccoli Cheddar Soup

If you liked this Broccoli Cheddar Soup Gluten Free recipe, you may also love these recipes for

Creamy Gluten Free Tomato Soup

Creamy Gluten Free Tomato Soup

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Gluten Free Pizza Crust

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Everything Mashed Potato Flatbread 

Gluten Free Butter Tarts

Gluten Free Butter Tarts

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Gluten Free Broccoli Cheddar Soup

 

Gluten Free Broccoli Cheddar Soup
 
Save Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
Author: Lyndsay Baker
Recipe type: Soup
Serves: serves 4
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
  • ¼ Cup Heavy Cream
  • Salt and Pepper to Taste
Instructions
  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 ½ 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 ½ hour.
3.5.3226

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Filed Under: Gluten Free, Recipes Tagged With: broccoli, cheese, cooking, dinner, easy, food, Gluten Free, health, lunch, recipe, recipes, soup, wheat free

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Reader Interactions

Comments

  1. Charlie McDonald

    March 11, 2014 at 4:24 pm

    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.

    Reply
    • Lyndsay

      March 11, 2014 at 4:27 pm

      You’re Welcome 🙂

      Reply
  2. Chad

    March 11, 2014 at 7:26 pm

    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.

    Reply
    • Lyndsay

      March 11, 2014 at 7:35 pm

      Thanks 🙂 I do add potato to my cream soups most of the time too, and a little bacon 🙂

      Reply
      • Chad

        March 11, 2014 at 7:37 pm

        can’t forget bacon 🙂

        Reply
        • Lyndsay

          March 11, 2014 at 7:46 pm

          🙂

          Reply
  3. Lori

    March 11, 2014 at 11:12 pm

    Great picture of this! This looks and sounds really good. I can’t eat rice flour… Would almond, coconut, or tapioca flour work?

    Reply
    • Lyndsay

      March 11, 2014 at 11:18 pm

      I’ve never made soup with almond or coconut flour but I’m sure it work just fine and cornstarch would also work 🙂

      Reply
      • Lori

        March 11, 2014 at 11:20 pm

        Thanks Lyndsay! There are only a few flours I have found that are low glycemic.

        Reply
  4. joaniepthemadhatter

    March 13, 2014 at 11:00 am

    Reblogged this on The MadHatter's Corner.

    Reply
  5. Libby at ditchthecarbs.com

    March 17, 2014 at 9:26 pm

    Thanks for stopping by and liking my recipes.

    Reply

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