Simple Gluten-Free Broccoli Cheddar Soup
The cozy, rich comfort of a family favorite, hearty fall soup gets a healthy makeover in this Gluten Free Broccoli Cheddar Soup.
This post is sponsored by Cabot Creamery Cooperative.
Nevermind that it’s STILL in the 90s where I live, my family and I have become OBSESSED with soups.
Finding the perfect healthy meal that suits all the taste testers at my table is a balancing act.
And by balancing I mean I’m frequently pleasing one mouth only to disappoint another one. The only dishes my kids universally agree on seem to be desserts. Sigh.
But soup is somehow [so far] bridging the gap. Everyone seems to be happy with a big bowl of soup and for that, I as the cook am REALLY grateful.
So when my friends at Cabot Creamery challenged Healthy Aperture bloggers to come up with their favorite healthy family meals, I knew I had to serve soup. Comforting, simple to make and plentiful enough to serve a full table of hungry mouths, this Gluten Free Broccoli Cheddar Soup was the perfect choice.
For the novice cook making a cheddar-based soup from scratch may seem a little scary at first. But it’s actually really very simple. By using a thickener you stir in toward the end (I’ve chosen arrowroot, but cornstarch would also work well), you eliminate the need for a butter/flour roux… the part that I find seems to scare people a bit.
The real magic happens, though, when you stir in the freshly grated cheddar. Cabot’s cheddars have won every major award for taste. I’ve been enjoying Cabot as my family’s cheddar of choice for at least 15 or more years. I’m not sure that another brand would make this simple recipe stand out and taste so yummy. That’s the thing you learn as you begin to simply recipes. Quality of ingredients matters.
Also important to the success of the soup is shredding your cheese from the block, rather than purchasing pre-shredded. Save the convenience stuff for your quesadillas and lasagnas. For a smooth, clump-free melt in soup, you MUST shred the cheese yourself. Period.
Follow these few tips and you’re sure to have a bowl of crowd-pleasing soup on your table in no time.
PrintGluten Free Broccoli Cheddar Soup
The cozy, rich comfort of a family favorite, hearty fall soup gets a healthy makeover in this Gluten Free Broccoli Cheddar Soup.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Soups
Ingredients
- 3 tablespoons arrowroot, tapioca or cornstarch
- 3 tablespoons water
- 1 tablespoon butter
- 2 green onions, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups less-sodium chicken broth
- 1 (12-ounce) bag frozen broccoli florets (about 4 cups)
- 1 cup shredded carrot
- 8 ounces Cabot Vermont Sharp Cheddar Cheese, shredded
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine arrowroot and water in a small bowl until smooth; set aside.
- Melt butter in a medium saucepan. Add green onion and sauté until soft. Add milk and broth; bring to a boil. Reduce heat; add broccoli and carrots. Return to a simmer and cook over low heat for 5 minutes or until carrots are tender. Gradually stir shredded cheese into soup in batches. Stir until smooth.
- Using an immersion blender, briefly blend soup until desired degree of smoothness. Whisk in arrowroot mixture, stirring constantly until thickened. Season with salt and pepper.
All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.
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All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.