Gluten Free Oat Flour Broccoli Cheddar Soup

Total time45 min

Prep time15 min

Cook time30 min

Gluten Free Oat Flour Broccoli Cheddar Soup

This creamy, cheese-laced broccoli soup starts with a soffritto of onion, carrot, and garlic sautéed until sweet, then gets its body from oat flour whisked into the broth until velvety smooth. Turmeric and ground mustard bring warmth and a subtle golden hue, while tender broccoli florets are partially blended right in the pot for that classic combination of silky base and hearty texture. A generous amount of freshly grated sharp cheddar melts in off the heat for maximum creaminess, and a bright splash of lemon juice cuts through the richness at the end. Finished with a scatter of fresh parsley, it's the kind of cozy, spoon-coating soup you want on a chilly night. It's a comforting, satisfying option to add to your gluten free rotation without missing a beat on flavor or texture.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
¼ cup oat flour
4 cups low-sodium chicken broth
1 lb broccoli florets, cut into small pieces (about 5 cups)
1 cup whole milk
½ tsp ground turmeric
¼ tsp black pepper, plus more to taste
½ tsp salt, plus more to taste
¼ tsp ground mustard
6 oz sharp cheddar cheese, freshly grated (about 1 ½ cups)
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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