Gluten-Free Broccoli Cheddar Soup! Thick, creamy, and comforting, this better-for-you version of classic Broccoli Cheddar Soup is only missing one thing: gluten! A clever trick for thickening will leave everyone wondering how it was done.
This recipe was originally posted on January 5, 2018 and updated on January 19, 2022.
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Soup is the flannel pj's of the food world. It's warm, cozy and casual. But it can also be loaded with calories and ingredients that aren't necessarily nutritious.
Some of the best, most comforting soups are loaded with cheese, cream and even flour, which is why they're so darn good... but there are ways to actually make soup both nourishing and satisfying.
This better-for-you, totally gluten-free Broccoli Cheddar Soup uses a few tricks that bulk up the nutrition factor without taking away from the flavor or texture!
Want a few more soup recipes to cozy up to? Check out my Creamy Cabbage & Potato Soup, Moroccan Spiced Vegetable Soup, Peanut Sweet Potato Soup or Tortellini Artichoke Pesto Soup!
This recipe is naturally gluten-free and vegetarian and can be made vegan and dairy-free. (See Substitutions and Variations section below.)
Recipe adapted from Everyday Vegetarian cookbook.
Ingredients
- Vegetable stock. If you aren't trying to keep things vegetarian, feel free to use any stock you have on hand.
- Brown rice. Ta-da! Blending brown rice into this soup will result in a surprisingly rich and creamy soup without needing to use flour as a thickener. The grains of rice are undetectable if you blend the soup thoroughly.
- Squash. I originally used frozen kabocha squash in this recipe, but butternut squash would work well, too!
- Milk. Use regular or a plant-based version to make it dairy-free or vegan.
- Onion
- Garlic
- Broccoli
- Sea salt
- Black pepper
- Sharp cheddar cheese. I prefer to grate my own from the block because I find that it melts into a creamier texture. If you want to make a vegan version, use a plant-based cheese or blend a tablespoons of nutritional yeast into the brown rice & squash mixture.
Instructions
In a medium pot over medium-high heat, combine 1 ¼ cups vegetable stock with frozen brown rice and kabocha squash. Heat until the rice and squash have thawed and the mixture is simmering.
Carefully pour the mixture into the food processor or blender and blend until smooth. {Be careful when blending hot mixtures. You may want to open the feed a tiny bit to let some steam escape and cover with a kitchen towel while you blend.} While continuing to blend, slowly pour in the milk and continue to blend until fully combined. Set aside.
Tip: Immersion blenders are a great tool to use for blending sauces and soups without having to remove them from the pot!
Heat the oil in the pot over medium heat, then add chopped onion, cooking until softened and translucent, about 4-5 minutes. Add garlic and cook for about a minute.
Stir in broccoli, salt and pepper, and cook for 2-3 minutes to begin softening the broccoli. Add the remaining 2 cups of vegetable stock and bring to a simmer. Let it bubble for about 2-3 more minutes.
Pour the blended rice mixture into the pot. Let it warm through for about a minute or two, stirring frequently, then remove from heat and add the grated cheddar; stir until completely melted.
Serve hot with an extra sprinkle of cheese on top if desired or with croutons, crackers or crusty bread.
FAQ's
No. Many versions of traditional broccoli cheddar soup contain flour as a thickener. A "roux" (mixture of fat and flour) is whisked together before adding the liquid. As it heats up, the flour thickens the liquid giving it a rich, creamy texture.
Blended brown rice thickens this recipe without adding any gluten.
Yes. Cool soup completely, then place in a freezer-safe container. (Or in individual portions.) Freeze the soup up to about 2 months. To reheat, simply heat in the microwave or on the stovetop.
Variations & Substitutions
- Add extra veggies such as celery, carrots or zucchini.
- Use a different type of cheese such as pepper jack or smoked cheddar.
- Add protein with the addition of shredded rotisserie chicken or finely chopped cooked chicken breast.
Diet-Specific Substitutions
Dairy-Free/Vegan: Use plant-based milk and cheese shreds instead of regular.
Gluten-Free Broccoli Cheddar Soup
Ingredients
- 3¾ cups vegetable stock divided
- ¾ cup frozen brown rice
- 1 cup frozen kabocha squash or butternut
- 1 cup milk regular or plant-based
- 2 teaspoons olive oil
- ½ cup onion chopped
- 2 cloves garlic grated or minced
- 2 ½ cups roughly chopped broccoli
- 1 teaspoon salt
- Fresh cracked black pepper to taste
- 1 ½ cups grated sharp cheddar cheese plus extra for sprinkling.
Instructions
- In a medium pot over medium-high heat, combine 1 ¼ cups vegetable stock with frozen brown rice and kabocha squash. Heat until the rice and squash have thawed and the mixture is simmering.
- Carefully pour the mixture into the food processor or blender and blend until smooth. {Be careful when blending hot mixtures. You may want to open the feed a tiny bit to let some steam escape and cover with a kitchen towel while you blend.} While continuing to blend, slowly pour in the milk and continue to blend until fully combined. Set aside.
- Heat the oil in the pot over medium heat, then add chopped onion, cooking until softened and translucent, about 4-5 minutes. Add garlic and cook for about a minute.
- Add broccoli, salt and pepper, and cook for 2-3 minutes to begin softening the broccoli. Add the remaining 2 cups of vegetable stock and bring to a simmer. Let it bubble for about 2-3 more minutes.
- Pour the blended rice mixture into the pot. Let it warm through for about a minute or two, stirring frequently, then remove from heat and add the grated cheddar; stir until completely melted. Serve hot with an extra sprinkle of cheese on top if desired or with croutons, crackers or crusty bread.
Notes
- Add extra veggies such as celery, carrots or zucchini.
- Use a different type of cheese such as pepper jack or smoked cheddar.
- Add protein with the addition of shredded rotisserie chicken or finely chopped cooked chicken breast.
- Dairy-Free/Vegan: Use plant-based milk and cheese shreds instead of regular.
Suzanne says
Yum just made this! I just used an immersion blender and blended everything down in one pot so it turned out bright green lol. But so good!
thekitchenprep says
I'm so glad you liked it as much as I did, Suzanne! That's too funny about the color. Maybe you can make it for St. Patrick's Day! 😉 Thanks for stopping by!