Vegetarian Gluten Free Cream of Broccoli Soup

Total time45 min

Prep time15 min

Cook time30 min

Vegetarian Gluten Free Cream of Broccoli Soup

This velvety soup starts with softened onion and carrot, a good hit of garlic, and tender broccoli florets simmered until they practically melt into the pot. A quick blend brings everything together into a smooth, spoon-coating base, brightened with a touch of dry mustard and black pepper for a subtle kick. The result is deeply comforting and rich, with a cheesy, savory finish that makes it feel like a bowl of pure indulgence. A scattering of fresh chives on top adds a pop of color and a mild onion bite that balances the richness underneath. It's an easy one-pot dinner that comes together fast but tastes like it simmered all day, and it fits neatly into a vegetarian spread without missing a beat.

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 lb broccoli florets (about 5 cups), cut into small pieces
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp dry mustard
¼ tsp ground black pepper
¼ tsp salt, plus more to taste
2 tbsp cornstarch
3 tbsp cold water
1 cup heavy cream
1 cup shredded cheddar cheese

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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