This gluten-free broccoli cheddar soup is creamy, cheesy, and made in one pot with a simple gluten-free roux. No blender needed. The roux gives it a smooth, velvety texture without any grit, and sharp cheddar melts into every spoonful.
Tender broccoli, sweet julienned carrots, and a touch of Dijon mustard round out the flavor. It comes together in about 40 minutes and works just as well for a weeknight dinner as it does when you’re feeding a crowd. Serve it with gluten-free cheddar biscuits or a slice of gluten-free focaccia for dipping.
Why You’ll Love this Recipe
Ingredients
Seasoning Tip
Dijon mustard might sound weird in a soup, but it adds a subtle tang that makes the cheese pop. Don’t skip it!
Ingredient Notes
- Gluten-Free Flour Blend – This is what makes the roux. I tested this with Bob’s Red Mill 1-to-1 (blue bag) and King Arthur Measure for Measure Gluten-Free Baking Flour.
- Cheddar Cheese – Shred it yourself from a block. Pre-shredded cheese has anti-caking agents that can make the soup gritty instead of smooth. Sharp cheddar gives the best flavor, but a mix of sharp and mild works too.
- Broth – I use chicken broth, but you can use vegetable broth for a vegetarian version. Check the label because not all broth is gluten-free.
- Carrots – Julienned carrots cook quickly and keep a little bite, which balances the creaminess. You can also dice or shred them, whatever’s easiest.
- Broccoli — Cut the florets small so they cook evenly and give you a good bite in every spoonful. About 4 cups chopped.
Cheese Addition Tip
Turn off the heat before adding the cheese. If the soup is too hot, the cheddar can clump or turn stringy instead of melting smoothly. Add it by the handful, stirring between each addition until fully melted.
Recipe FAQs
Yes. Use an immersion blender before adding the cheese if you want a smoother texture. Or blend half and leave the rest chunky for the best of both worlds.
You can, but the texture will be softer and may turn a little mushy. If you go that route, add it during the last 5 minutes of simmering to avoid overcooking.
Expert Tips
Storage Instructions
Refrigerator Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup may thicken slightly as it cools.
Reheat: Warm gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth to loosen the texture. Don’t boil or the cheese can separate.
Serving Suggestions
This is a soup-and-bread kind of meal at our house. I’ll tear off pieces of my gluten-free garlic butter focaccia for dipping, or warm up a basket of gluten-free dinner rolls if I want something on the side. When I want to round it out, my farmer’s market salad with honey mustard vinaigrette keeps things light next to a rich, cheesy bowl of soup.
Gluten Free Broccoli Cheddar Soup
Ingredients
- ¼ cup (57 g) unsalted butter
- 1 cup (120 g) yellow onion - diced (from about ½ large onion)
- 2 cloves garlic - minced
- ¼ cup (35 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag)
- 2 cups (470 g) gluten-free chicken broth - or vegetable broth for vegetarian option
- 2 cups (488 g) whole milk
- 4 cups (225 g) broccoli florets - chopped into small pieces
- 1 cup (100 g) carrots - julienned or shredded
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- 2 cups (226 g) sharp cheddar cheese - shredded (8 oz)
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Sauté the Onion: In a large pot or Dutch oven over medium heat, melt ¼ cup (57 g) unsalted butter. Add diced 1 cup (120 g) yellow onion and cook for about 3-4 minutes, stirring occasionally, until soft and translucent.
- Add Garlic: Stir in 2 cloves garlic and cook for 30 seconds to 1 minute, until fragrant.
- Make the Roux: Sprinkle ¼ cup (35 g) gluten-free flour blend over the onions and garlic. Stir continuously for 1-2 minutes, letting the flour cook and lightly brown to form a roux.
- Add Broth and Milk: Slowly whisk in 2 cups (470 g) gluten-free chicken brotha little at a time to prevent lumps, followed by 2 cups (488 g) whole milk. Continue whisking until the mixture is smooth and combined.
- Add Vegetables and Seasonings: Stir in the chopped 4 cups (225 g) broccoli florets, 1 cup (100 g) carrots, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon paprika, and ¼ teaspoon ground black pepper. Bring to a gentle simmer.
- Simmer: Simmer uncovered for 10-15 minutes, stirring occasionally, until the broccoli is tender but still bright green.
- Add Cheese: Turn off the heat. Gradually stir in 2 cups (226 g) sharp cheddar cheese by the handful, allowing it to fully melt before adding more. Taste and adjust salt or seasonings if needed.
Notes
- Flour: I tested this with Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure.
- Cheese: Shred from a block for the smoothest melt. Pre-shredded cheese has anti-caking agents that can make the soup gritty.
- Broth: Check the label. Not all chicken broth is gluten-free. Use vegetable broth for a vegetarian version.
- Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth. Do not freeze.
@Allison
I looovvveee Panera. You can probably find me there 3-4 times a week. It’s quite sad now that I think about it. I also made a cream of chicken and rice soup that’s somewhat similar to the one at Panera which is my all-time favorite soup there. I just have yet to post it. Let me know how the soup goes!
Megan, Panera is my favorite restaurant because their soups are so healthy yet somehow some CREAMY. I can never find a good soup can that comes close to Panera, so I am so excited about this recipe and I might even try it tonight!
<3 Allison
That is so exciting that you teach dance now! What kind of classes do you take and teach?
Yoga is great! Maybe you can start with some free videos online. Exercise TV has a lot of videos you can watch for free on your computer. I just did the Fitness Yoga Fusion yesterday and it kicked my butt.
Oh, and are you in the My Panera rewards club? I love it!
@Allisoni teach ballet, tap, hip hop and jazz. i personally like contemporary and jazz though. i checked out exercise tv today and did a few videos. it was awesome! i’m going to try the fitness yoga fusion tomorrow, i didn’t feel like a butt kicking today hahah! and of course i have the my panera rewards card! it’s amazing!