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
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
- 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.
If it looks stringy, the soup’s too hot — give it a minute, then stir again.
Recipe FAQs
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.
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.
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.
More gluten-free soups to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten Free Broccoli Cheddar Soup
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.
@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!