Gluten Free Broccoli Cheddar Soup
User Reviews
5
Gluten Free Broccoli Cheddar Soup
Description
Gluten Free Broccoli Cheddar Soup features a mix of broccoli, russet potato, onion, and carrot sautéed and simmered in vegetable stock until tender. The soup is pureed smooth for a creamy texture without cream or flour. Cheddar cheese is stirred in last over very low heat to melt gently, providing richness and tang that complement the mild vegetable base. A splash of Worcestershire sauce and a few drops of hot sauce add subtle layers of flavor without overwhelming the dish.
The resulting soup offers a velvety mouthfeel with bright green broccoli pieces softened yet still vibrant. This comforting soup can be garnished with extra cheese, cream swirls, or fresh herbs if desired. It makes a filling lunch or light dinner and suits gluten-free eaters looking for a classic comfort soup without gluten-thickening agents.
A key technique in this recipe is pureeing the cooked vegetables as a base, then carefully melting the cheese without boiling to prevent separation and grainy texture. This control preserves the soup’s smooth consistency and glossy appearance.
Ingredients
- 2 tablespoon olive oil
- 1 c onion About 1 medium sized onion, chopped
- ½ c carrot About 1 small-medium carrot, chopped ¼"
- 4 c vegetable stock
- 1 ½ c russet potato About 1 med-large potato, peeled and chopped ¼"
- 4 c broccoli About 1 head of broccoli, stems and florets chopped
- 1 c cheddar cheese 4 oz, shredded or cut small
- salt I used ½ teaspoon salt, ¼ teaspoon pepper, to taste
- black pepper I used ½ teaspoon salt, ¼ teaspoon pepper, to taste
- 1 teaspoon Worcestershire sauce
- 5-10 drops hot sauce I use Tobasco and 5 drops if making for my 5 year old gives it a very subtle spice level, to taste
Instructions
- In a 4 quart or similar pot, heat oil on medium until hot but not smoking. Add onion and carrot and saute, stirring occasionally until onion is translucent, then add vegetable stock and potato and simmer until carrot and potato is soft, about 10 minutes. Add broccoli, top with lid and simmer 5 more minutes or until soft but still bright green then turn heat to low.
- Using an immersion/stick blender or in a regular blender (be careful if pouring hot soup in blender and make sure lid is on firmly before blending) puree soup until smooth or desired consistency.
- Add shredded cheese, hot sauce, Worcestershire, salt and pepper and stir gently until cheese is melted. Serve immediately. (Take care not to let soup come to a boil after adding cheese or it will separate and although it will still taste good, it will have a grainy texture.)
- Garnish as desired with a swirl of cream, extra shredded cheese, fresh herbs or broccoli florets.
Notes
- Only add the cheddar cheese at the end and melt it on low heat to prevent the cheese from seizing and giving a grainy texture.
- Do not let the soup boil after adding cheese to maintain a smooth finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 1209mg | 50% |
| Potassium | 673mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4028IU | 81% |
| Vitamin C | 89mg | 99% |
| Calcium | 270mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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