Best Easy Broccoli Cheese Soup Recipe [Gluten-free]

Name: Best Easy Broccoli Cheese Soup Recipe [Gluten-free]
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving
Ingredients: 4 TB salted butter; 1 large onion; 6 garlic cloves; 1 tsp tarragon; 1 cup precut matchstick carrots; 1 cup Half & Half; 4 cup good quality vegetable broth; 2 large bay leaves; 4 TB cornstarch; 5 cups frozen broccoli florets; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 4 cups extra sharp cheddar cheese; Optional: extra broccoli florets and grated cheese for topping

User Reviews

4.8

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8
Calories
379 kcal
Course
Main Course, Dinner
Cuisine
International

Best Easy Broccoli Cheese Soup Recipe [Gluten-free]

Iris Warren

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This Easy Broccoli Cheese Soup Recipe is supremely flavorful and comforting. It's easily done in 30 minutes, and happens to be gluten-free. Your people will quickly gather around a pot of this cozy soup.

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Ingredients

Servings

4 TB salted butter
1 large onion roughly chopped
6 garlic cloves chopped
1 tsp tarragon
1 cup precut matchstick carrots
1 cup Half & Half or heavy cream
4 cup good quality vegetable broth
2 large bay leaves
4 TB cornstarch dissolved in 4 TB water
5 cups frozen broccoli florets thawed
1 tsp kosher salt plus more as needed
½ tsp freshly ground black pepper plus more as needed
4 cups extra sharp cheddar cheese freshly grated and lightly packed
Optional: extra broccoli florets and grated cheese for topping breads or crackers (GF if desired) for dipping

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Instructions

In a large Dutch oven, melt the butter over medium high heat. Add onion and garlic, stirring 2-3 minutes until tender. Add tarragon and carrots, and stir 3-4 minutes. Gently stir in the half & half, vegetable broth, bay leaves, and bring to a boil. Once boiling, immediately stir in the fully dissolved cornstarch and keep stirring until mixture thickens (if you want it even thicker, add another 1-2 TB of dissolved cornstarch.)
Add broccoli florets, 1 tsp kosher salt, and 1/2 tsp black pepper and bring to a simmer. Simmer 10 minutes uncovered. Pick out bay leaves and carefully place Dutch oven in empty sink, to make it easy to blend without mess. Using an immersion blender, carefully blend the soup a little at a time, just until soup reaches desired texture with some chunkiness; go slowly, as this soup can easily turn into puree.
Place pot back on stove over medium heat. Add freshly shredded cheese and stir just until melted. Serve with additional broccoli florets and/or cheese for garnish, if desired. Serve with crusty bread (GF optional) if desired. Leftovers keep well covered in fridge.

Nutrition Information

Show Details

Calories 379kcal (19%) Carbohydrates 16g (5%) Protein 16g (32%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 82mg (27%) Sodium 1225mg (51%) Potassium 362mg (10%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 4139IU (83%) Vitamin C 54mg (60%) Calcium 478mg (48%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 379 kcal

% Daily Value*

Calories	379kcal	19%
Carbohydrates	16g	5%
Protein	16g	32%
Fat	29g	45%
Saturated Fat	17g	85%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.2g	10%
Cholesterol	82mg	27%
Sodium	1225mg	51%
Potassium	362mg	8%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	4139IU	83%
Vitamin C	54mg	60%
Calcium	478mg	48%
Iron	1mg	6%