Gluten Free Broccoli Cheddar Soup
This Gluten Free Broccoli Cheddar Soup combines broccoli, potato, onion, and carrot in a smooth vegetable broth base, finished with melted cheddar cheese and a touch of Worcestershire sauce and hot sauce for subtle depth. The soup is creamy and slightly thickened from pureed potato, with the bright green broccoli adding freshness and texture. It’s hearty without flour, ideal for gluten-sensitive diets, and garnished optionally to taste. Preparation involves sautéing and simmering before pureeing to a velvety consistency, then gently melting the cheese at the end to avoid graininess.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 287
% 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.