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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat27g
Saturated Fat16g
Cholesterol80mg
Sodium590mg
Total Carbohydrate12g
Dietary Fiber2g
Sugars3g
Protein10g