Gluten-Free Broccoli Cheddar Soup

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

• 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 weeknight 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 and no gluten in sight.

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

• Cook the roux for a full 1-2 minutes. Stirring the flour into the butter and cooking it before adding liquid removes the raw flour taste and builds the creamy base. Don’t rush this step.
• Whisk the broth in slowly. Adding it all at once can cause lumps. Pour in a little at a time and whisk as you go until the mixture is smooth.
• Don’t overcook the broccoli. Simmer just until the florets are tender and still bright green, about 10-15 minutes. Overcooked broccoli turns army green and mushy.

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.