Gluten-Free, Vegetarian

There’s something so comforting about a warm bowl of broccoli cheddar soup—especially on a chilly evening. This version is creamy, cheesy, and flavorful, while still being simple to make and gluten-free. It’s the perfect recipe to pair with a slice of crusty bread (or a gluten-free roll) for a cozy night in.

Ingredients

• 3 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup gluten-free flour
• 2 cups whole milk
• 2 cups chicken broth
• 2 ½ cups broccoli florets
• 1 cup shredded carrots
• 8 oz sharp cheddar cheese, shredded

Directions

1. Sauté the aromatics
   In a large pot over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
2. Make the roux
   Whisk in the gluten-free flour, stirring constantly for 1–2 minutes to create a smooth paste.
3. Add the liquids
   Slowly pour in the milk and chicken broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer until it starts to thicken.
4. Cook the veggies
   Add the broccoli florets and shredded carrots. Simmer for about 10–15 minutes, or until the broccoli is tender.
5. Add the cheese
   Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper to taste.
6. Serve and enjoy
   Ladle the soup into bowls and top with extra cheddar if you’d like.