There’s nothing quite as comforting as a warm, creamy bowl of soup on a chilly day.
This gluten-free broccoli cheddar soup combines tender broccoli and cauliflower with sharp cheddar for a rich, cheesy flavor that’s both hearty and wholesome.
Why You’ll Love This Recipe
It’s naturally gluten-free without sacrificing texture or taste.
Broccoli and cauliflower add extra nutrients and body to the soup.
Cheddar cheese creates that perfect creamy, cheesy base.
Quick to make—ready in about 30 minutes from start to finish.
What You’ll Need (Ingredient Highlights)
Broccoli & cauliflower – the veggie base for flavor and creaminess.
Garlic – adds depth and a savory kick.
Chicken or vegetable broth – keeps it light while balancing richness.
Heavy cream – for silky smooth texture.
Sharp cheddar cheese – brings the bold cheesy flavor.
Everything but the Bagel seasoning – optional garnish with a fun twist.
Pro Tips Before You Start
Use freshly shredded cheddar for the best melt and smooth texture.
Don’t overcook the broccoli and cauliflower—they should stay slightly firm before blending.
Keep the heat low when adding cheese to avoid curdling.
An immersion blender makes blending easy, but a countertop blender works too.
How to Make Gluten-Free Broccoli Cheddar Soup
Step 1 – Prep the veggies
Cut broccoli and cauliflower into small florets and set aside.
Step 2 – Sauté
Heat olive oil in a Dutch oven.
Sauté broccoli and cauliflower for 3–5 minutes.
Add garlic and cook for 1 more minute.
Step 3 – Add liquids
Pour in chicken broth and cream.
Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender but not mushy.
Step 4 – Blend
Use an immersion blender to puree until smooth.
Step 5 – Add cheese
Keep heat on low. Gradually stir in shredded cheddar until melted.
Step 6 – Season and serve
Taste and adjust with salt and pepper.
Garnish with seasoning, cheese, and green onions if desired.
What to Serve It With
Pair with a crusty gluten-free baguette or garlic bread.
Serve in a bread bowl for extra coziness.
Enjoy alongside a crisp salad for a balanced meal.
Variations / Substitutions
Swap cheddar with Gruyère or Colby Jack for a different flavor.
Use coconut cream instead of heavy cream for a dairy-light version.
Add carrots or leeks for extra veggie depth.
Make it vegetarian with vegetable broth.
Storage & Leftovers
Store cooled soup in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over low heat, stirring often.
Freeze without cheese for up to 2 months; reheat and stir in cheese fresh.
FAQs
Can I make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth.
Can I freeze broccoli cheddar soup?
Yes, but for best results freeze before adding cheese, then stir cheese in when reheating.
Do I need cauliflower, or can I use just broccoli?
Cauliflower helps create a creamier base, but you can use all broccoli if preferred.
What’s the best cheese for this soup?
Sharp cheddar works best for flavor, but you can mix in Gruyère or Monterey Jack.
Can I make it lighter?
Use half-and-half or milk instead of cream for a lighter version.
Do I need a blender?
An immersion blender works best, but you can also carefully transfer to a countertop blender.
Final Thoughts
This gluten-free broccoli cheddar soup is cozy, creamy, and full of flavor.
Perfect for weeknights, meal prep, or when you’re craving something comforting, it’s a go-to recipe you’ll make again and again.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.