This creamy, cheesy soup starts with garlic-infused oil, sweet scallion greens, and diced carrots softened together until fragrant, then builds a silky base with butter whisked into gluten free flour before chicken broth and milk are stirred in until thickened. Tender broccoli florets simmer right into that base, picking up warmth from dry mustard and smoked paprika, and a quick partial blend keeps the texture cozy and rustic rather than fully smooth. Handfuls of freshly grated sharp cheddar melt in at the end over low heat, turning the whole pot glossy and rich without a hint of graininess. Finished with a scatter of fresh scallions, it's a spoon-coating, deeply savory bowl that tastes like classic broccoli cheddar soup at its best. It's a comforting, cold-weather favorite that fits neatly into a gluten free kitchen without missing a beat.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced scallion green tops and diced carrots and cook, stirring occasionally, until the carrots are slightly softened and the scallions are fragrant, about 5 minutes.
Add the butter to the pot and let it melt completely. Sprinkle in the gluten free flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty.
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