There’s nothing better than a big bowl of comforting broccoli cheddar soup, and this gluten-free version has everything you’re hoping for. Butter, onion, and garlic build the base, then broccoli and shredded carrots simmer right in gluten-free vegetable broth until fork-tender. A splash of half and half and a big handful of sharp cheddar turn it thick and creamy, with a cornstarch slurry doing the thickening work instead of a flour-based roux. The whole pot comes together in about 35 minutes, and you’ll get that classic, spoon-coating texture, creamy with just enough broccoli left in bites to know exactly what you’re eating. It’s the soup I make on cold weeknights when everyone wants something warm and cheesy, fast.
Why Cornstarch Beats a Roux for This Soup
A lot of broccoli cheddar recipes start with a butter-and-flour roux to thicken the base. That’s one more step to get right, and it’s easy to end up with lumps if your flour blend doesn’t dissolve smoothly into the butter. I tested this soup both ways, with a gluten-free flour roux and with a cornstarch slurry, and the cornstarch version came out just as thick, with a cleaner cheese flavor since there’s no raw flour taste to cook out first.
The trick is whisking the cornstarch and cold water together completely smooth before it goes anywhere near the pot. Add it straight from the bag, and you’ll get clumps that never fully dissolve. You’ll know the broccoli and carrots are ready for the next step when they’re fork-tender, and the color has deepened from bright green to a soft, muted green throughout the pot.
Gluten-Free Cooking Tips
- Shred the cheese yourself. I tested this side by side with pre-shredded cheese, and the difference was obvious. Freshly shredded cheddar melted into a smooth, glossy soup, while the pre-shredded version left a slightly grainy texture behind. Bagged shredded cheese is coated in anti-caking starch, and that starch is what keeps it from melting cleanly. It’s a five-minute step that changes the whole texture of the soup.
- Don’t skip the partial blend. I made this soup fully pureed once, and it ended up tasting more like a cheese sauce than a soup. Blending only part of it with an immersion blender keeps small pieces of broccoli and carrot intact, so you get real texture and can actually see what’s in your bowl. Pull the blender out as soon as roughly half the soup looks smooth. Any longer and you’ll lose the texture for good.
- Add the cheese low and slow. I tested adding the cheese over medium heat once, just to see, and ended up with a pot of broken, greasy soup instead of something smooth. Now I always drop the heat to low first, then stir the cheese in a handful at a time, letting each addition melt fully before adding more. It takes an extra minute or two, but it’s the difference between a soup that stays silky and one that separates the second it cools in the bowl.
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In a medium Dutch-oven or pot, melt butter over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
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Add broccoli, carrots, and broth. Bring to a simmer and cook for 10–12 minutes, until vegetables are tender. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
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Stir in half and half. Bring back to a gentle simmer.
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In a small bowl, mix cornstarch and water to create a slurry. Stir into the soup and cook for 2–3 minutes until slightly thickened.
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Reduce heat to low and stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Serve warm.
- The broth and cheddar are both naturally high in sodium, so taste before adding the full amount of salt, especially if your broth or cheese is already salted.
- Store-bought broth varies a lot in flavor, so use a brand you already like the taste of on its own. A low-sodium broth gives you more control over the final seasoning.
- Frozen broccoli releases extra water as it cooks, so drain it well or simmer a few extra minutes if you use it instead of fresh, or the soup can end up thinner than expected.
- Adjust the spice level with a pinch of cayenne or a dash of hot sauce stirred in at the end, or set out red pepper flakes so everyone can season their own bowl.
- For a lighter version, swap the half and half for whole milk, or use extra broth in its place. The soup will be a little thinner but still creamy from the melted cheese.
Serving: 1servingCalories: 511kcalCarbohydrates: 23gProtein: 20gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 114mgSodium: 1534mgPotassium: 544mgFiber: 3gSugar: 11gVitamin A: 6384IUVitamin C: 65mgCalcium: 583mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Broccoli Cheddar Soup Step by Step
Gather all the ingredients together.
Cook the aromatics: In a medium Dutch oven or pot, melt the 2 tbsp butter (28g) over medium heat. Add 1 diced onion and cook for 4-5 minutes, until softened and translucent. Add the 2 cloves minced garlic and cook for 1 minute more, until fragrant. It should smell sweet and savory, not sharp or raw.
Simmer the vegetables: Add 3 cups chopped broccoli florets (300g) , 1 cup shredded carrots (100g), and 3 cups gluten-free vegetable broth (720 ml). Bring to a simmer and cook for 10-12 minutes, until the vegetables are fork-tender and the broccoli has gone from bright green to a deeper, muted green. Use an immersion blender to partially blend the soup right in the pot, pulsing until roughly half of it looks smooth. Leave some broccoli and carrot pieces whole for texture.
Stir in the dairy: Stir in the 2 cups half and half (480 ml) and bring the soup back to a gentle simmer. Keep the heat moderate here; you don’t want it at a hard boil.
Thicken with the slurry: In a small bowl, whisk the 2 tbsp cornstarch (16g) and 2 tbsp water together until completely smooth, with no dry lumps left. Stir it into the soup and cook for 2-3 minutes, until the soup has thickened slightly and coats the back of a spoon.
Melt in the cheese: Reduce the heat to low and stir in the 2 cups shredded cheddar (200g) a handful at a time, letting each addition melt fully before adding more, until the soup is smooth and glossy. Season with the ½ tsp salt and ¼ tsp black pepper to taste, and serve warm.
Serve: Ladle the soup into bowls while it’s still hot and glossy. Top with a little extra shredded cheddar, a crack of black pepper, or fresh chives if you want some extra color and flavor.
Storage & Freezing Instructions
Store cooled soup in an airtight container in the fridge for up to 4 days.
Freezer
Dairy-based soups like this one can separate slightly once thawed, so freeze it only if you don’t mind giving it a good stir when you reheat. Cool completely, then freeze in an airtight, freezer-safe container for up to 2 months.
Reheating
Reheat gently on the stovetop over low heat, stirring often, until warmed through. Avoid letting it boil, which can cause the dairy to separate further. If the soup looks a little broken after freezing, a thorough whisk while it reheats usually brings it back together. Add a splash of broth or milk if it’s thickened up more than you’d like in the fridge.
Make Ahead
You can cook the soup through the vegetable simmer (step 2) up to a day ahead and refrigerate it. Reheat gently, then stir in the half and half, cornstarch slurry, and cheese right before serving for the best texture.
How I Like to Round Out the Meal
I usually serve this soup the classic way, in a bread bowl, though I always double-check mine is a certified gluten-free bread bowl before digging in. On a busier weeknight, I’ll split a batch of gluten-free dinner rolls and serve them warm alongside for dipping into the cheesy broth. If you want something heartier, a grilled cheese sandwich made with easy gluten-free bread is a natural match. Dunk it right into the soup, and you get the same cheesy flavor in every bite, just with more crunch. If you want some crunch on top instead, gluten-free croutons hold up well against the creamy soup and add a texture contrast the soup doesn’t have on its own. For a lighter meal, a simple side salad with a vinaigrette balances out the richness of the cheese, especially if you’re serving this as a starter before something heavier.
More Gluten-Free Soups to Try
- Gluten-Free Potato Soup: Another cozy, cheesy soup with the same fork-tender, partially blended texture, perfect if you want to keep the comfort food streak going.
- Gluten-Free Cream of Mushroom Soup: A creamy, homemade soup that doubles as a pantry staple, since you can also use it as a base for casseroles once it’s made.
- Gluten-Free Tomato Soup: My kids ask for this one almost as often as they ask for broccoli cheddar, and it comes together with the same easy, one-pot method.
- Gluten-Free Chicken Noodle Soup: A soothing, one-pot dinner for the nights you want something extra gentle, whether that’s a cold going around or just a long week.
