Description
This easy and comforting Gluten Free Broccoli Cheddar Soup is packed with vibrant vegetables and creamy cheese, perfect for warming up during soup season. Made with simple ingredients like broccoli, potatoes, and Greek yogurt for added creaminess, it offers a healthy and delicious twist on the classic favorite.
Ingredients
Scale
Base Ingredients
- 2 tbsp butter
- 1 yellow onion (diced)
- 3 cloves garlic (pressed)
- 1 large head of broccoli (including stalks, about 1 lb)
- 1 yukon gold potato (diced, about 1.5 cups)
- 1 tsp salt
- ¾ tsp black pepper
- ½ tsp paprika
- 900 mL vegetable broth
Add-ins and Finishers
- ½ cup Greek yogurt
- 1 cup shredded carrots
- 2 cups cheddar cheese (shredded)
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and pressed garlic, sautéing until the onions become translucent and aromatic, about 3-4 minutes.
- Add Vegetables and Seasoning: Stir in the broccoli stalks, diced potato, salt, black pepper, and paprika. Mix well to combine all ingredients.
- Simmer Soup Base: Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and cook until the broccoli stalks and potato are tender enough to pierce with a fork, approximately 8-10 minutes.
- Blend Soup: Carefully transfer the soup to a high-powered blender or use an immersion blender in the pot to puree the soup until smooth and creamy.
- Finish Soup: Return the blended soup to the pot, stir in the Greek yogurt, then add the broccoli florets and shredded carrots. Simmer the soup, stirring frequently, until the broccoli florets are fully cooked and tender.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until melted and fully incorporated. Serve hot, optionally topped with crushed gluten free crackers for added texture.
Notes
- This soup is inspired by the comforting flavors of Panera’s broccoli cheddar soup and is tailored to be gluten free.
- Using Greek yogurt adds creaminess and a boost of protein without heavy cream.
- Make sure to include the broccoli stalks for a fuller vegetable flavor and to reduce waste.
- For a vegan version, substitute the butter with plant-based margarine, use dairy-free cheese, and replace Greek yogurt with a plant-based yogurt alternative.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adjust seasoning at the end to taste, especially salt and pepper.
Nutrition
- Serving Size: 2 cups
- Calories: 337 kcal
- Sugar: 7 g
- Sodium: 1580 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 58 mg
