Gluten-Free Broccoli Cheddar Soup

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 lb fresh broccoli florets
• 1 cup shredded sharp cheddar cheese
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water Shop
• 1/2 cup heavy cream (optional, for extra richness)
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until it becomes translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the fresh broccoli florets and the gluten-free chicken or vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 10-12 minutes, or until the broccoli is tender when pierced with a fork.
3. 3 Carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Return the blended soup to the pot, stirring to combine with the remaining chunky soup.
4. 4 In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Gradually stir this cornstarch slurry into the simmering soup. Continue to cook, stirring constantly, for about 2-3 minutes until the soup has thickened to your desired consistency.
5. 5 Reduce the heat to low and stir in the shredded sharp cheddar cheese until it is completely melted and the soup is smooth and creamy. If using, stir in the heavy cream for added richness. Season the soup with salt and black pepper to taste, and serve hot.

Nutrition (per serving)

Tips & Notes

• Tip: Take the pot off the heat before stirring in the cheddar, and add it a handful at a time, so it melts smoothly instead of turning grainy.
• Tip: Shred cheese from a block; pre-shredded cheese has anti-caking agents that keep it from melting smoothly.
• Substitution: Chop the broccoli stems finely and add them with the onion; they add flavor and nothing goes to waste.
• Storage: Refrigerate up to 3 days and reheat over low heat. Cheese soups can separate if frozen.

Common questions