A bowl of Gluten-Free Broccoli Cheddar Soup.

Many Broccoli Cheddar Soup recipes contain gluten as flour is often added to thicken the soup. This is what you’d find in Panera Bread’s famous Broccoli Cheddar Soup and thus many of the at-home versions of the soup. This Gluten-Free Broccoli Cheddar Soup is made without flour and without heavy cream, thus it is not as thick…but it’s still very delicious and much healthier!

Why You’ll Love This Recipe

Minimal ingredients. This Gluten-Free Broccoli Cheddar Soup only contains 9 ingredients – keeping it nice and simple.

Quick. Ready in under 30 minutes!

Healthy. This recipe is not made with heavy cream or flour!

Two bowls of broccoli cheddar soup with some bread slices, broccoli, and a dishtowel in the background.

Gluten-Free Broccoli Cheddar Soup Ingredients

This soup only uses 9 ingredients!

Olive oil

Broccoli florets

Carrots

Garlic

Onion

Almond milk (unsweetened plain)

Vegetable broth

Salt

Shredded cheddar cheese

How to Make Broccoli Cheddar Soup

STEP 1 – Saute the vegetables

In a large pot, heat olive oil over medium heat and add carrots. Saute for about 2-3 minutes. Next, add the onion, broccoli, and garlic and continue sauteing for 2 more minutes.

STEP 2 – Add liquid and seasoning

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.

STEP 3 – Blend

Transfer soup to a blender, or use an immersion blender, and blend until smooth, leaving a few chunks of broccoli and carrots if you prefer. Pour the soup back into the pot and add the cheese. Mix it in until it’s fully melted. Serve warm with crusty bread!

A side view of two bowls of broccoli cheddar soup with some bread slices and broccoli in the background.

What to Serve With Broccoli Cheddar Soup

– Top with roasted chickpeas for some protein and crunch!

– A nice hunk of crusty bread

– A protein-rich side salad

How to Store

Fridge. Store leftovers in the fridge for up to 3 days.

Freezer. Allow the soup to cool completely and then transfer it to an air-tight freezer-safe container. I love to use BPA-Free Soupercubes trays to freeze soups and curries! Store the soup in the freezer for up to 3 months. When you’re ready to use the soup, thaw it in the fridge overnight and reheat. 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 over medium-low heat until heated through. You may need to add some water or vegetable broth to it to thin it out again.

Can I Make This Broccoli Cheddar Soup Vegan/Dairy-Free?

Yes! You absolutely can by either using a plant-based cheese substitute or omitting the cheese altogether. If you opt to omit the cheese altogether, the soup may be very thin and not quite salty enough. You could try using full-fat coconut milk instead of almond milk and adding a little more salt.

A close up view of the broccoli soup.

More Delicious Soup Recipes!

Creamy Vegan White Bean Potato Soup

Quick Vegan Pinto Bean Soup

Tuscan White Bean and Kale Soup With Lentils

Vegan Creamy White Bean Asparagus Soup

If you tried this Gluten-Free Broccoli Cheddar Soup recipe or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!

A bowl of Gluten-Free Broccoli Cheddar Soup.
5 stars (2 ratings)

Gluten-Free Broccoli Cheddar Soup

Yield: 4 servings
Gluten-Free Broccoli Cheddar Soup is healthy and comforting, made without heavy cream or flour! It's ready in under 30 minutes and is very easy to make!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients
 

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

Instructions
 

  • In a large pot, heat olive oil over medium heat and add carrots. Saute for about 2-3 minutes.
  • Next, add the onion, broccoli, and garlic and continue sauteing 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.
  • Transfer soup to a blender, or use an immersion blender, and blend until smooth, leaving a few chunks of broccoli and carrots if you prefer.
  • Pour the soup back into the pot and add the cheese. Mix it in until it’s fully melted. Serve warm with crusty bread!

Notes

* To make this recipe vegan/dairy-free, replace the cheese with a plant-based cheese or omit it altogether. If you omit the cheese altogether, you can try using full-fat coconut milk instead of almond milk to help make the soup a bit creamier/thicker and you will probably need to add a little more salt than the recipe calls for!
Course: Dinner
Cuisine: American
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