Overhead shot of a bowl of creamy broccoli cheddar soup with a spoon resting inside and salt and pepper shakers in the background.

Broccoli cheddar soup is one of those cozy classics that never gets old—but if you’re gluten-free, finding a version that’s both creamy and safe to eat can feel impossible. This recipe is here to fix that.

It’s just as rich and cheesy as the version you remember, with tender broccoli, sweet carrots, and sharp cheddar in every bite. And thanks to a simple gluten-free roux, there’s no grit, no weird texture, and no need to blend unless you want to.

This is the soup I make when the weather turns chilly, or when I want something easy and satisfying for a weeknight dinner. Just add a slice of gluten-free focaccia or a handful of gluten-free croutons, and you’ve got the ultimate bowl of comfort.

Why You’ll Love this Recipe

  • Easy enough for weeknights. This soup comes together in one pot with everyday ingredients. It’s the kind of comfort food you can make on a Tuesday and still feel like you did something special.
  • It’s rich, cheesy, and fully gluten-free.
    This version uses a simple gluten-free roux and freshly shredded cheddar for a creamy, smooth texture—no graininess, no mystery flour blends, and no gluten in sight.

Ingredients

Ingredients for gluten-free broccoli cheddar soup measured out in bowls and labeled, including shredded cheddar cheese, carrots, broccoli, onion, garlic, butter, gluten-free flour, chicken broth, whole milk, Dijon mustard, salt, pepper, garlic powder, and paprika.

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

  • Carrots – Julienned carrots cook quickly and keep a little bite, which balances the creaminess. You can also dice or shred them—whatever’s easiest.
  • Gluten-Free Flour Blend – Use a measure-for-measure gluten-free flour that includes xanthan gum for thickening. I’ve tested this with King Arthur and Bob’s Red Mill 1:1 blends. Don’t use almond or coconut flour—they won’t work for the roux.
  • Cheddar Cheese – Use freshly shredded sharp cheddar for the smoothest melt. Pre-shredded cheese often contains anti-caking agents that can make the soup gritty.
  • Broth – I use chicken broth, but you can use vegetable broth for a vegetarian version. Be sure your broth is gluten-free as some brands contain gluten.

How to Make Broccoli Cheddar Soup

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Sautéed diced onions sizzling in melted butter at the bottom of a white Dutch oven, starting the base of a broccoli cheddar soup.
Sauté onions in butter until they’re soft and glossy. Stir in garlic just until fragrant — onions should look translucent, not browned.
Gluten-free flour added to sautéed onions, forming the start of a roux for creamy broccoli cheddar soup.
Sprinkle in the flour and stir constantly for 1–2 minutes. You’re cooking out the raw flavor and building the creamy base—don’t skip this step.
Whisking broth into the roux to create a smooth, golden soup base in a white Dutch oven.
Slowly whisk in broth and milk. The mixture should be silky and light tan, with no lumps.
Broccoli florets and julienned carrots added to the creamy soup base before simmering.
Everything goes in at once. Simmer until the broccoli is just tender and still vibrant green.
Simmered soup with visible broccoli and carrots in a creamy broth just before adding cheese.
The soup will thicken slightly and veggies will soften. Stir now and then to keep it smooth and prevent sticking.
Freshly shredded cheddar cheese added into the soup, thickening the consistency.
Turn off the heat before adding the shredded cheddar.
Pot of gluten-free broccoli cheddar soup, smooth and creamy with visible broccoli and carrot pieces.
Stir in slowly to melt without clumping.
If it looks stringy, the soup’s too hot — give it a minute, then stir again.
Side-angle view of a bowl of broccoli cheddar soup with carrots and broccoli, placed next to salt and pepper shakers and a striped cloth napkin.
Ladle into bowls and top with more cheese, gluten-free croutons, or a grind of black pepper.

Recipe FAQs

Can I blend this soup?

Yes! It’s totally up to you. 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.

Can I use frozen broccoli?

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

  • Grate your cheese fresh. Pre-shredded cheese contains anti-caking agents that don’t melt well and can make the soup gritty. A block of sharp cheddar melts cleaner and tastes better.
  • Add cheese off the heat. Once the soup is done simmering, lower the heat before stirring in the cheese. It’ll melt smoothly without curdling or clumping.
  • Cut the broccoli small. Smaller florets cook more evenly and give you a better bite throughout the soup—no giant chunks that need a knife.

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.

Reheating Instructions: Warm gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth to loosen the texture if needed.

Close-up of a ladle lifting broccoli cheddar soup from the pot, with melted cheese, broccoli, and carrots in view.

Did you make this recipe?

Overhead shot showing two bowls of broccoli cheddar soup on a white countertop, next to a spoon and black striped linen napkin.
No ratings yet

Gluten Free Broccoli Cheddar Soup

This cozy broccoli cheddar soup is creamy, cheesy, and fully gluten-free—thanks to a simple roux that gives it a smooth, velvety texture. It’s made in one pot and works just as well for weeknight dinners as it does for serving guests.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • ¼ cup unsalted butter
  • 1 cup yellow onion - diced (from ~½ large onion, 120g)
  • 2 cloves garlic - minced
  • ¼ cup all-purpose gluten-free flour blend - 35g, I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag)
  • 2 cups gluten-free chicken broth - or vegetable broth for vegetarian option
  • 2 cups whole milk
  • 4 cups broccoli florets - chopped into small pieces (225g)
  • 1 cup carrots - julienned (100g)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 2 cups sharp cheddar cheese - shredded (freshly grated)

**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 the butter. Add diced onions and cook for about 3-4 minutes, stirring occasionally, until they soften and become translucent.
  • Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
  • Make the Roux: Sprinkle the 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 the chicken broth to prevent lumps, followed by the milk. Continue whisking until the mixture is smooth and combined.
  • Add Vegetables and Seasonings: Stir in the chopped broccoli florets, julienned carrots, dijon mustard, salt, garlic powder, paprika, and 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 the freshly shredded cheddar cheese by the handful, allowing it to fully melt before adding more. Taste and adjust salt or seasonings if needed.

Notes

  • Gluten-free tip: Use a gluten-free flour blend and double-check your broth label — not all are GF!
  • Cheese matters: Pre-shredded cheese doesn’t melt as smoothly. Grate your own for the best texture.

Nutrition

Calories: 343kcal | Carbohydrates: 19g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 744mg | Potassium: 532mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4731IU | Vitamin C: 58mg | Calcium: 421mg | Iron: 1mg

5 Comments

  1. @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!

  2. 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

  3. 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.

  4. @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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.