Description
Ready in just 30 minutes, this creamy gluten-free broccoli cheddar soup is the perfect starter to a main dish or can be enjoyed as a light meal with a slice of crusty bread. Totally dairy-free and vegan too, but no one would care!
Ingredients
- 1 tablespoon dairy-free butter
- 1 large yellow onion, (about 1 cup diced)
- 1 small carrot, (about 1 cup diced)
- 1 celery stalk, (about 1/2 cup diced)
- 2 garlic cloves, minced (about 1 tablespoon minced)
- 2 tablespoons gluten-free all-purpose flour
- 3 cups vegetable broth
- 1/4 cup dairy-free cream
- 1 cup grated dairy-free cheddar cheese
- 3 tablespoons grated dairy-free Parmesan cheese
- 2 cups broccoli florets, cut into small pieces
- 1/3 teaspoon salt, or more to taste
- 1/3 teaspoon ground black pepper, or more to taste
- Sliced fresh green onions, for garnishing
Instructions
- Sauté Veggies: Melt the dairy-free butter in a large soup pot over medium-high heat and sauté the diced onions, carrots and celery in the dairy-free butter for 5 minutes. Add garlic and sauté for 1 more minute.
- Add Flour and Mix: Add the gluten-free all-purpose flour, mix and stir-fry for another 2 minutes.
- Add Broth, Cream and Mix: Pour in 1 cup of vegetable broth and mix well, ensuring there are no lumps of flour. After a minute, pour in the remaining broth and add the dairy-free cream, salt and pepper, and cook the soup for 2 minutes.
- Cook Broccoli Florets: Add the broccoli florets and grated dairy-free Parmesan (reserve a little for garnishing when serving), stir and cook for 10 minutes until broccoli is tender.
- Process Half the Broccoli: Transfer half the amount of the broccoli to a bowl and set aside, then puree the soup (you can use an immersion blender, high-speed blender or food processor).
- Add Cheddar: Add shredded dairy-free cheddar, reserving some for serving. Stir and cook the soup for 3 more minutes.
- Garnish and Serve: Using a ladle, spoon the gluten-free broccoli cheddar soup into bowls, and then add the broccoli florets that were previously set aside back to the pot. Garnish the soup with shredded cheddar, Parmesan, salt and pepper, and optional fresh herbs.
Notes
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You can also use coconut oil or another type of vegetable oil (such as sunflower oil, avocado oil, olive oil etc). Alternatively, if you are not lactose intolerant, feel free to use regular butter or ghee instead.
Vegetables: I used a mix of diced onions, carrots, celery and minced garlic because they make a delicious base flavor for the soup. Feel free to add more or less of whichever you prefer.
Gluten-Free Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Broth: I used vegetable broth to keep this recipe vegetarian and vegan, but you may also use chicken broth if you prefer. Homemade broth is best, but you can also use store-bought vegetable broth for convenience. If you are Celiac or gluten-intolerant, make sure to use gluten-free vegetable broth.
Cream: I used dairy-free cream to keep this recipe dairy-free and vegan. If you are not lactose-intolerant, feel free to use regular cream instead.
Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free and vegan. If you are not lactose-intolerant, feel free to use regular cheddar instead.
Parmesan Cheese: I used dairy-free parmesan cheese to keep this recipe dairy-free and vegan. If you are not lactose-intolerant, feel free to use regular parmesan cheese instead.
Broccoli: Make sure to cut the broccoli into small florets which helps them to cook faster. Plus, smaller florets look better for the garnishing.
Green Onions: I like garnishing this gluten-free broccoli cheddar soup with fresh sliced green onions. Alternatively, you may also use other fresh herbs such as chives, garlic scapes, or parsley.
Storing/Freezing: To store, place the cooled cream of broccoli soup in an airtight container and store for up to 4 days. Reheat the soup in a pot over medium heat or in the microwave for a few minutes before serving. To freeze, store the gluten-free broccoli soup in a freezer-safe container or freezer bags and freeze for up to 2 months. Let soup thaw overnight in the refrigerator before reheating it until hot (either in a pot over medium heat or in the microwave for a few minutes) before serving.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Soups
- Method: Stovetop
- Cuisine: American
