0 from 15 votes
Gluten Free Broccoli Cheddar Soup
A quick and easy soup that is hearty and satisfying and naturally gluten free. Perfect for a weeknight dinner, this kid-friendly soup recipe is full of vegetables, fiber and protein.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 287 kcal
Course:
Soup , Dinner
Cuisine:
Vegan
Ingredients
- 2 tablespoon olive oil
- 1 c onion, chopped About 1 medium sized onion
- ½ c Carrot, Chopped ¼" About 1 small-medium carrot
- 4 c vegetable stock
- 1 ½ c Russet Potato, Peeled And Chopped ¼" About 1 med-large potato
- 4 c Broccoli, Stems And Florets Chopped About 1 head of broccoli
- 1 c Cheddar, Shredded Or Cut Small 4 oz
- salt and pepper to taste I used ½ teaspoon salt, ¼ teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 5-10 drops hot sauce to taste I use Tobasco and 5 drops if making for my 5 year old gives it a very subtle spice level
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.
Cup of Yum
Notes
- Be sure to only add the cheese at the end and cook on low only until melted. If soup comes to a boil, the cheese will seize and have a grainy texture. (Still fine to eat but a less appealing texture)
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
25g
(8%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
30mg
(10%)
Sodium
1209mg
(50%)
Potassium
673mg
(19%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4028IU
(81%)
Vitamin C
89mg
(99%)
Calcium
270mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
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.