Gluten Free Broccoli Cheddar Soup Recipes

GLUTEN-FREE BROCCOLI CHEDDAR SOUP

Steps:

• Melt the butter over medium heat in a large pot. Sauté the onions, carrots, and garlic in the butter until tender, about 3-4 minutes. Season with salt and pepper.
• Sprinkle sweet rice flour over the softened vegetables, stir to cook for about 1-2 minutes.
• Gradually stir in the vegetable or chicken stock and water. Add in the broccoli. Cover and simmer for 10-15 minutes or until broccoli stems are fork-tender.
• When the broccoli is tender, remove the pan from heat and allow to cool for a minute or two. Use an immersion blender to purée the soup a bit, if desired.
• Stir in the cream and then the shredded cheese. Serve immediately or keep warm on the stovetop over low heat.

BROCCOLI CHEDDAR SOUP

Steps:

• Melt 4 tablespoons of butter in a large stockpot over medium-high heat.
• Add onion, carrots, celery, garlic, salt, pepper, and nutmeg.
• Cook, stirring often, until the carrots are tender, about 10-15 minutes.
• Stir in additional butter and allow to melt.
• Sprinkle in flour and whisk for 60 seconds.
• Slowly whisk in broth, then stir in the half and half.
• Bring to a simmer, stirring regularly, then stir in broccoli.
• Cover and simmer for 20-30 minutes (you'll likely need to lower your heat to keep at a simmer) or until broccoli is tender, stirring occasionally to prevent burning.
• Turn off the heat, then stir in the cheese little by little until melted.
• Taste and re-season, if necessary.
• Serve and enjoy!

KETO CHEDDAR AND BROCCOLI SOUP

Steps:

• In a 4 quart soup pot melt butter. Add onion and season with salt. Sauté until translucent. Add Carrots and Broccoli. Sauté for another few minutes (until the broccoli turns bright green). Add water, cumin and pepper. Cover and simmer for 10-15 minutes or until the carrots are soft.
• Blend in Vitamix and return to pot.
• Add Oat Creamer and Grated Cheese & stir in until smooth to prevent cheese from sticking to the bottom of the pot. Enjoy!

SLOW COOKER BROCCOLI CHEDDAR SOUP (LIGHTENED UP AND GLUTEN FREE)

Steps:

• Combine diced onion, oil, green onions, garlic and thyme in a microwave safe bowl. Microwave of high for 5 minutes, stirring every 90 seconds or so. The onions will soften and be almost sauteed. Add the mixture into the slow cooker.
• While onions are cooking, peel and diced the butter potatoes. Using these specific potatoes will give a nice buttery flavor to the soup. Add the potatoes and the broth to the slow cooker.
• Add in salt and pepper to the slow cooker. Cover the slow cooker and cook on LOW for about 5-6 hours or on HIGH for about 3-4 hours. The potatoes should be very tender.
• Carefully pour the contents of the slow cooker into a blender. Puree until smooth. Pour in 3/4 the package of frozen broccoli. Pulse 3-4 times until you get the soup to your desired consistency.
• Pour contents of blender back into the slow cooker. Add in the grated cheddar, the half and half and the rest of the broccoli florets. Salt and pepper to taste (I added in another 1/4 tsp of salt).
• Turn to high, stir and let it heat a few minutes and then serve.

EASY BROCCOLI CHEESE SOUP RECIPE - 5 INGREDIENTS

Steps:

• In a large pot over medium heat, saute garlic for one minute, until fragrant.
• Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

GLUTEN FREE BROCCOLI CHEDDAR SOUP

Steps:

• 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.

INSTANT POT BROCCOLI CHEDDAR SOUP RECIPE

Steps:

• Set the Instant Pot to 'Sauté' mode and adjust the setting to 'Normal'. When the display reads 'Hot', add oil.
• Add bay leaves, followed by chopped onions and minced garlic. Sauté till the onions are soft and translucent.
• Add broccoli florets and carrots. Mix well.
• Add vegetable broth and stir it in.
• Cover the lid, move the vent to "sealing" and pressure cook on high for 5 minutes. When the cooking cycle is complete, do a quick release i.e move the steam valve to "venting".
• Open the lid.
• Set the Instant Pot to use the Saute function and set it on 'Less'.
• Add mashed potatoes to the soup and stir it in.
• The cheese goes in next, 1/4 cup at a time so that it doesn't become one clumpy mess.
• Do a taste test and add salt and pepper if needed. The mashed potatoes have both salt and pepper so that's why I save this step for the last.
• To garnish, use green onions or any green herbs of your choice.
• Serve it immediately with bread or have it as is.

GLUTEN FREE BROCCOLI CHEDDAR SOUP

Steps:

• In a gallon sized freezer bag, add the chopped carrots and celery, both rubs, and the oil.
• Seal bag, pressing all air out, and push around contents to mix well.
• Add shredded cheese to a quart sized freezer bag and seal, pressing all air out.
• Add both bags to another gallon sized freezer bag to protect the ingredients from freezer burn. Label and store in freezer.
• The day before or morning of making the soup, move the freezer bag from the freezer to the refrigerator.
• Add contents of thawed vegetable bag to Dutch oven. Cook, uncovered, 5-6 minutes over medium-high heat, or until vegetable are crisp-tender, stirring occasionally.
• Add milk and creamed corn. Cook, uncovered, 8-10 minutes or until heated through.
• Meanwhile, stir broth and flour together in a separate bowl. Add to vegetable mixture. Bring to a boil, uncovered, stirring occasionally; boil 1-2 minutes or until thickened.
• Turn heat to low and add thawed cheese; stir until melted.
• Saute the carrots and celery in the oil over medium-high heat for 5 minutes. Add frozen broccoli and rubs. Continue to cook until all vegetables are crisp-tender, about 10 to 15 more minutes.
• Add milk and creamed corn. Cook, uncovered, 8-10 minutes or until heated through.
• Meanwhile, stir broth and flour together in a separate bowl or measuring cup. Add to the vegetable mixture. Bring to a boil, uncovered, stirring occasionally; boil 1-2 minutes or until thickened.
• Reduce heat to low and add shredded cheese. Stir until melted. Serve.

GLUTEN-FREE BROCCOLI CHEDDAR SOUP

Steps:

• NOTE: White rice flour is my preferred way to thicken gluten-free sauces and soups. Gluten-free flour blends can be used too but, I have found that different gluten-free flours (even different brands of rice flour) will give varying thickening results. If the soup is not thick enough after stirring in the cheese in step 9 and you don't plan to puree it, here is how to thicken it more:Make a paste of equal parts of soft butter and flour, mixing them together until all of the flour is moistened. Use 1 Tbsp of each for a little extra thickening or 2 Tbsp each for a lot of thickening. Drop this paste into the warmed soup and stir over medium high heat until the liquid boils and thickens.
• If leaving the soup chunky, cut the broccoli into very small bite-sized pieces. If using frozen, let it thaw at room temp on an absorbent kitchen towel for 5-10 minutes. Then cut while partially thawed. If you plan to puree the soup, I recommend leaving some larger pieces of broccoli. This way you can easily pull them out before pureeing and chop up for a garnish.
• Mince the onion and celery.
• Heat a 2 quart pot over a high flame for a minute or two. Add about 2 teaspoons of the butter and melt.
• Turn the flame to medium and add the celery and broccoli. Cook for 2 minutes.
• Add the onion and cook, stirring, for another 2-3 minutes or until the onions turn translucent, Do not brown, Turn the heat down if the onions start to brown.
• Add the remaining butter and melt. Add the flour and stir with a wire whisk, The mixture will turn thick and pasty. Keep cooking and stirring until it loosens up a little, about 1-2 minutes.
• Pour in 2 cups of the milk and all of the broth and turn the heat to high. Stir every 30 seconds or so until the liquid boils and thickens. Turn the heat to medium and cook, stirring constantly for another minute,
• Remove from the heat and stir in the cheese and black pepper, if using. Stir until it is melted and the mixture is smooth.
• If you want your soup less chunky or completely smooth, pull out the larger pieces of broccoli (if you want some for garnish) and blend with an immersion blender or in a high powered blender. **When using the blender, be sure to remove the center piece from the lid (or open the spout) to allow steam to escape.
• Because different cheeses and broths will add varying level of saltiness, I have not given an exact amount of salt. First take a taste of the soup. Is it a little blah? Are the flavors not POPPING? Start with 1/8 tsp salt. Stir it in and taste again. I usually use between 1/8 and 3/8 tsp salt.
• If you are serving immediately and the soup is too thick, stir in the remaining 1/4 c milk.