There’s nothing better than a big bowl of comforting broccoli cheddar soup, and this gluten-free version delivers everything you want: a savory base of butter, onion, and garlic; tender broccoli and shredded carrots simmered in gluten-free vegetable broth; and a splash of half and half with sharp cheddar to make the soup rich and creamy. Instead of a flour-based roux, a cornstarch slurry thickens the soup cleanly, so you get bright, true cheese flavor without any raw flour taste. The whole pot comes together in about 35–40 minutes, with a spoon-coating texture and enough broccoli pieces left for pleasant bite and visual appeal—perfect for cold weeknights when you want something warm and cheesy fast.
Why Cornstarch Beats a Roux for This Soup
Many broccoli cheddar soup recipes start with a butter-and-flour roux, but that extra step can be tricky to get lump-free—especially with gluten-free flour blends that sometimes clump or leave a faint raw-flour flavor. A cornstarch slurry, when whisked smooth with cold water first, thickens the soup just as effectively without changing the cheese flavor. The result is a clean-tasting, glossy soup with the same satisfying body as a roux-thickened version.
Whisk the cornstarch and cold water together until completely smooth before adding it to the pot. Add the slurry once the broccoli and carrots are fork-tender and the vegetables’ vibrant color has softened to a muted green.
Gluten-Free Cooking Tips
- Shred the cheese yourself. Freshly shredded cheddar melts smoother and gives a glossy texture; pre-shredded cheese often contains anti-caking starch that can make the soup slightly grainy.
- Partially blend the soup. Use an immersion blender to blend roughly half the pot. This keeps some broccoli and carrot pieces whole for texture and prevents the soup from becoming a thick cheese sauce instead of a spoonable soup.
- Add the cheese over low heat. Reduce the heat before stirring in the shredded cheddar, adding it a handful at a time and letting each addition melt fully. Higher heat can make the cheese separate and leave a greasy texture.
Gluten-Free Broccoli Cheddar Soup
Recipe Details
Servings: 4 • Prep: 10 mins • Cook: 30 mins • Total: 40 mins
Ingredients
- 2 Tbsp (28 g) butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups (300 g) broccoli florets, chopped
- 1 cup (100 g) shredded carrots
- 3 cups (720 ml) gluten-free vegetable broth
- 2 cups (480 ml) half and half
- 2 cups (200 g) shredded white or yellow sharp cheddar cheese
- 2 Tbsp (16 g) cornstarch
- 2 Tbsp (30 ml) water
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- In a medium Dutch oven or pot, melt the butter over medium heat. Add the diced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 1 minute until fragrant.
- Add the chopped broccoli, shredded carrots, and gluten-free vegetable broth. Bring to a simmer and cook 10–12 minutes, until the vegetables are fork-tender and the broccoli has deepened in color.
- Use an immersion blender to partially blend the soup, pulsing until roughly half the mixture is smooth while leaving some pieces for texture. Alternatively, transfer a portion to a blender, process until smooth, and return to the pot.
- Stir in the half and half and bring the soup back to a gentle simmer—avoid a hard boil.
- Whisk the cornstarch and cold water together in a small bowl until completely smooth. Stir the slurry into the simmering soup and cook 2–3 minutes until the soup thickens and coats the back of a spoon.
- Reduce heat to low. Add the shredded cheddar a handful at a time, stirring until each addition melts and the soup is smooth and glossy. Season with salt and pepper to taste. Serve warm.
Notes
- The broth and cheddar can be high in sodium; taste before adding the full amount of salt.
- Use a brand of broth you like on its own; low-sodium broth offers better control over seasoning.
- If using frozen broccoli, drain any excess water or simmer a few extra minutes to avoid a thinner soup.
- Add a pinch of cayenne or hot sauce at the end to increase heat, or offer red pepper flakes at the table for individual preference.
- For a lighter version, substitute whole milk for the half and half or increase the broth; the soup will be slightly thinner but still flavorful from the cheese.
Nutrition (per serving, approximate)
- Calories: 511 kcal
- Carbohydrates: 23 g
- Protein: 20 g
- Fat: 39 g (Saturated fat: 23 g)
- Sodium: 1534 mg
- Fiber: 3 g
- Vitamin A: 6384 IU
- Vitamin C: 65 mg
- Calcium: 583 mg
Nutrition information is automatically calculated and should be used as an approximation.
How to Make Gluten-Free Broccoli Cheddar Soup Step by Step
Gather all ingredients and measure everything before you start for a smooth cooking process.
Cook the aromatics: Melt butter over medium heat, sauté the onion until translucent, then add garlic and cook until fragrant. This builds the savory base for the soup.
Simmer the vegetables: Add broccoli, carrots, and broth; simmer until fork-tender. Partially blend to keep texture and create a creamy body without losing vegetable pieces.
Stir in dairy: Add half and half and return to a gentle simmer—do not let the pot boil vigorously.
Thicken and finish: Whisk the cornstarch slurry until lump-free, stir into the soup, then reduce heat and melt in the cheddar slowly. Finish with salt and pepper to taste and serve immediately while glossy.
Storage & Freezing Instructions
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freezer
Dairy-based soups can separate after freezing. If you plan to freeze, cool completely and store in a freezer-safe container for up to 2 months. Expect to whisk well when reheating to bring the texture back together.
Reheating
Reheat gently over low heat, stirring frequently. Avoid boiling, which can cause the dairy to break. If the soup looks separated after freezing, whisk vigorously while warming and add a splash of broth or milk to adjust consistency.
Make Ahead
You can complete the recipe through the vegetable simmer step a day ahead. Refrigerate, then reheat gently and finish by adding the half and half, cornstarch slurry, and cheese before serving for best texture.
How I Like to Round Out the Meal
This soup pairs beautifully with warm gluten-free dinner rolls, easy gluten-free bread for dipping, or a grilled cheese on gluten-free bread for extra heartiness. For a crunch contrast, top bowls with gluten-free croutons. If you prefer lighter fare, serve with a simple side salad dressed with a vinaigrette to balance the richness.
More Gluten-Free Soups to Try
- Gluten-Free Potato Soup — another cozy, creamy option with a similar partly blended texture.
- Gluten-Free Cream of Mushroom Soup — a rich, homemade version that also makes a useful pantry-style base.
- Gluten-Free Tomato Soup — an easy, kid-friendly favorite made with a one-pot method.
- Gluten-Free Chicken Noodle Soup — a soothing, gentle choice for cold nights or when you need something restorative.