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.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Soups
Ingredients
Scale
- 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.