This Gluten-Free Broccoli Cheddar Soup is ready in just 25 minutes! It has a rich flavor but without heavy cream or flour! This soup is a healthier alternative to Panera’s Broccoli Cheddar Soup, so you can feel good cozying up with this nourishing, creamy bowl of soup for a little comfort on a busy weeknight!

An overhead view of a bowl of gluten-free broccoli cheddar soup with a spoon in it.

Many broccoli cheese soup recipes contain flour and heavy cream in order to thicken the soup. This is what you’ll find in Panera Bread’s famous Broccoli Cheddar Soup and thus many of the at-home versions of the soup.

I wanted to create a healthier version of this classic soup so that I could still enjoy it and feel good afterward! This soup is not quite as thick as a typical broccoli cheese soup, but I think it still gets thick and creamy enough!

Recipe Ingredients

You’ll need the following ingredients to make this Broccoli Cheese Soup:

Ingredients for broccoli cheddar soup.

Ingredient Notes

  • Broccoli: You can use fresh broccoli florets or frozen broccoli.
  • Almond Milk: Be sure to use plain, unsweetened almond milk.

Additions & Substitutions

Additions:

  • White Beans: If looking to add protein to the soup, you could try adding white beans. This will thicken the soup, so you may need to add more vegetable broth or almond milk if it is too thick for your liking.
  • Nutritional Yeast: For a protein and Vitamin B boost, you could consider adding 1-2 tablespoons of nutritional yeast. This will just enhance the cheesy flavor!
  • Potatoes: Adding potatoes will make the soup creamier and will add another veggie! If the soup seems too thick, add some more vegetable broth or almond milk.

Substitutions:

  • Vegetable Broth: You may use bone broth or chicken broth as a substitution. Beef broth may have too strong of a flavor for the soup.
  • Almond Milk: You may use any other milk alternative, so long as its plain and unsweetened. Alternatively, you could use regular milk.
  • Cheddar Cheese: You may swap out the cheddar cheese for a different type of shredded cheese if you prefer. If you want to make the recipe vegan or dairy-free, you can use a vegan or dairy-free shredded cheese alternative.

Tools For This Recipe

  • Large Pot or a Dutch Oven (affiliate link) (I love this non-toxic Dutch Oven – use code: SUPERMOMEATS to get 20% off your order!)
  • Immersion Blender or Blender

How to Make Gluten-Free Broccoli Cheddar Soup: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

Carrots and olive oil in a dutch oven being sautéd.

Step 1: In a large pot or dutch oven, heat olive oil over medium heat and add carrots. Sauté for about 2-3 minutes.

Broccoli, garlic, and onion have been added to the dutch oven.

Step 2: Next, add the onion, broccoli, and garlic and continue sautéing for 2 more minutes.

Almond milk and vegetable broth have been added to the vegetable mix in the pot.

Step 3: Add the almond milk, vegetable broth, and salt and stir to combine. Cover and bring to a boil. Once boiling, reduce heat to simmer for 10 minutes. Turn heat off.

The soup is creamy and has shredded cheese poured on top that is about to get mixed into the soup.

Step 4: Use an immersion blender (or allow soup to cool and transfer to a blender) and blend soup until smooth. I like to leave a few chunks of broccoli and carrots in mine! If using a regular blender, carefully transfer soup back to the pot. Add the cheese to the soup and stir until the cheese is fully melted.

Recipe Tips & Tricks

  • Serving to kids – My kids (aged 3 and 6) are hit or miss with soup! I give them a small serving of soup and give them some yummy bread to dip in it. Dipping bread into the soup is typically how I get them to try it! I also include some foods I know they like on their plate and I make sure at least one of those items has protein in it (e.g., roasted chickpeas, meatballs (plant-based or meat-based depending on if your kids eat meat).
  • Make it baby-friendly – Be sure to puree the whole soup (don’t leave any chunks). If making for your baby, I would omit the salt in this recipe. If you want to just create one meal for the whole family, then add the salt to the adult dishes after you’ve scooped out a serving for your baby.
  • Double the recipe – I love doubling this recipe and freezing half of it for an easy dinner or lunch another day! This broccoli cheddar soup would be great to freeze before having a baby for an easy postpartum meal. I love using these 2-cup Souper Cube Trays to freeze my soup!

What to Serve With Broccoli and Cheddar Soup

  • Rustic bread: Opt for a gluten-free bread if needed!
  • Side salad: Try adding some protein to your salad since the soup itself doesn’t have much protein. You could add quinoa, beans, nuts or seeds, or crispy tofu or tempeh!
  • Roasted chickpeas: This will add some protein and a nice crunch to your meal!
Broccoli cheddar soup in a dutch oven ready to be served.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container in the fridge for approximately 3 days. 
  • Freezer: Let the soup cool completely and then transfer the soup to an airtight freezer-safe container. I love to use Souper Cube Trays to freeze soup! Store the soup in the freezer for up to 3 months. 
  • Reheating: When you’re ready to use the soup, thaw it in the fridge overnight and reheat it in the microwave or a pot on the stove. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat it over medium heat until heated through. This can also be done in the microwave.
A side view of the soup in two serving bowls with broccoli florets resting on the soup.

Frequently Asked Questions

Can I make this soup vegan or dairy-free?

Of course! Swap out the cheddar cheese with a vegan or dairy-free alternative.

How can I make this broccoli soup thicker or creamier?

If you want to make this soup thicker or creamier, you could try replacing the almond milk with full-fat coconut milk, though this will change the flavor profile. Two other options would be to add more cheese or add a tablespoon of cornstarch or arrowroot flour to thicken up the soup while keeping it gluten-free.

Does the broccoli need to be steamed first?

Nope! Just add it to the pot raw or, if using frozen broccoli, add it frozen.

Can I freeze this broccoli cheddar soup?

Yes! This soup freezes well. It would makes a nourishing and easy postpartum meal if you freeze the soup before baby arrives! I love using these 2-Cup Souper Cube Trays to freeze my soup!

I hope you love this Gluten-Free Broccoli Cheddar Soup! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!

An overhead view of a bowl of gluten-free broccoli cheddar soup with a spoon in it.
5 stars (2 ratings)

Gluten-Free Broccoli Cheddar Soup

Yield: 4 servings
This Gluten-Free Broccoli Cheddar Soup is ready in just 25 minutes and has a rich flavor but without heavy cream or flour!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
 

  • 1 tablespoon olive oil
  • 2 medium carrots, diced
  • 5 cups broccoli florets, fresh or frozen
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 2 cups almond milk, plain and unsweetened (or any plant-based milk or regular milk)
  • 2 cups vegetable broth
  • 1/2 teaspoon salt, plus more to taste
  • 2 cups shredded cheddar cheese, (or plant-based cheese to make it vegan/dairy-free)

Instructions
 

  • In a large pot or Dutch Oven, heat olive oil over medium heat and add carrots. Sauté for about 2-3 minutes.
  • Next, add the onion, broccoli, and garlic and continue sautéing for 2 more minutes.
  • Add the almond milk, vegetable broth, and salt and stir to combine. Cover and bring to a boil. Once boiling, reduce heat to simmer for 10 minutes. Turn heat off.
  • Use an immersion blender (or allow soup to cool and transfer to a blender) and blend soup until smooth. I like to leave a few chunks of broccoli and carrots in mine! If using a regular blender, carefully transfer soup back to the pot.
  • Add the cheese to the soup and stir until the cheese is fully melted. Serve warm!

Notes

Fridge: Store leftovers in an airtight container in the fridge for approximately 3 days. 
Freezer: Let the soup cool completely and then transfer the soup to an airtight freezer-safe container. I love to use Souper Cube Trays to freeze soup! Store the soup in the freezer for up to 3 months. 
Reheating: When you’re ready to use the soup, thaw it in the fridge overnight and reheat it in the microwave or a pot on the stove. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat it over medium heat until heated through. This can also be done in the microwave.
Course: Dinner
Cuisine: American
Diet: Gluten Free
Calories: 333kcal, Carbohydrates: 14g, Protein: 18g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 60mg, Sodium: 1303mg, Potassium: 513mg, Fiber: 4g, Sugar: 5g, Vitamin A: 6055IU, Vitamin C: 105mg, Calcium: 634mg, Iron: 1mg
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