Broccoli Cheddar Soup

Made from all-natural ingredients, this gluten-free variety of a classic broccoli soup is even tastier (and cheesier) than the one you buy at a restaurant.

Serves: 8Hands-on: 40 minutesTotal: 50 minutesDifficulty: Medium

Serves: 8


  • 4 cups broccoli florets
  • 1¼ tsp. salt, divided
  • ¼ cup unsalted butter
  • 1 small yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 medium carrots, peeled and chopped
  • 2 cups low-sodium gluten-free chicken broth
  • 1 cup water
  • 1 cup almond milk
  • 1 cup heavy cream
  • ¼ cup cornstarch
  • 2 Tbsp. Italian seasoning
  • 8 oz. shredded Cheddar cheese


  • Prepare an ice bath: fill a large bowl with cold water and ice cubes. Set aside.
  • Bring a large pot of water to a rapid boil and add broccoli and ¼ teaspoon salt. Cook until crisp-tender, about 3 minutes. Remove broccoli from the water and place in the ice bath.
  • Melt the butter in a large stockpot over medium-high heat. Add the onion, garlic, and carrots. Cook until vegetables are softened, about 6 minutes. Whisk in the chicken broth, water, almond milk, and cream. Heat another 3–4 minutes.
  • Whisk in the cornstarch, Italian seasoning, and remaining salt. Reduce heat to low and cook, stirring constantly, until thick and smooth, about 3 minutes.
  • Remove from heat and stir in cheese and half the broccoli florets. Continue stirring until cheese melts. Pour the mixture into a blender and pulse until puréed.
  • Return soup to the stockpot and stir in the remaining broccoli.