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GLUTEN FREE SOCIALITE

©2020 by Gluten Free Socialite

*Any information on this blog is not intended to diagnose, treat, cure, or prevent any disease. Readers with any medical concerns or issues should consult with their medical doctor.

Gluten Free Broccoli Cheddar Soup

This Gluten Free Broccoli Cheddar Soup is such a quick and simple recipe that has so much flavor it’s ridiculous! With minimal effort, you can whip up this warm and cheesy soup in less than 30 minutes.

 

Before I knew I had celiac,  I loved going to Panera Bread and indulging in their Broccoli Cheddar Soup served in a warm bread bowl. It always hit the spot for me and I could never seem to get enough. For a while, I was going every week to Panera to get my fix of their broccoli cheddar soup. That was until I found out that it contained gluten and I couldn’t eat it anymore (even without the bread bowl)! It's been two years since I've had broccoli cheddar soup, so I was really excited to try out a Gluten Free Broccoli Cheddar Soup recipe. This definitely is my new favorite. Sorry Panera, I still love you though!

Serves 3

30 Minutes

  1. In a large pot, heat garlic for about 30 seconds. 

  2. Add in the chicken broth, heavy cream, almond milk, butter, bay leaves, salt, and pepper, pretty much all of the ingredients except for the cheese! Stir well and bring to a boil. Turn stove down to medium heat and cover pot to let the broccoli become tender, stirring occasionally. 

  3. Once broccoli is tender, begin to stir in cheese slowly. Add only a little of the cheese at a time stirring in well with soup and allow to melt. Once the cheese is melted and blended well, add more of the cheese. Continue to do this until all of the cheese has been added.

  4. Dish into individual bowls and serve with bay leaves for garnish. Serve warm and enjoy!

1/4

ingredients

  • 4 cups broccoli, cut into florets

  • 4 teaspoons garlic minced

  • 3 1/2 cups of gluten free chicken broth

  • 1 cup heavy cream

  • 1/4 cup of unsweetened almond milk

  • 2 tablespoons butter

  • 4 cups of shredded cheddar cheese

  • 1 teaspoon bay leaves

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

directions

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