Gluten Free Broccoli Cheddar Soup
Creamy, cheesy, and loaded with tender broccoli, this soup is the kind of bowl that feels like a hug on a cold day. The trick to keeping it completely wheat-free is cornstarch instead of the traditional flour-based roux — it thickens the broth beautifully without any gluten in sight. Smoked paprika and dry mustard add a subtle depth that makes the sharp cheddar taste even more complex, and stirring the cheese in gradually ensures a silky, lump-free finish every time. Diced carrots and bite-sized broccoli florets give each spoonful some satisfying texture, while the heavy cream rounds everything out into something genuinely indulgent. It comes together in one pot and serves four, making it an easy weeknight win that nobody at the table will suspect is missing anything. Just be sure to grate your own cheddar — pre-shredded varieties often contain anti-caking agents that can affect how smoothly the cheese melts into the soup.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and cut into small dice
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- 3 cups chicken broth
- 1 cup whole milk
- 4 cups broccoli florets, cut into bite-sized pieces (about 1 medium head)
- ½ tsp dry mustard
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup heavy cream
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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