Ready in just 30 minutes, this creamy gluten-free broccoli cheddar soup is the perfect starter to a main dish or can be enjoyed as a light meal with a slice of crusty bread. Totally dairy-free and vegan too, but no one would care!
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Jump to:
- What is Broccoli Cheddar Soup?
- Is There Gluten in Broccoli Cheddar Soup?
- A Gluten-Free and Vegan Version
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Make Gluten-Free Broccoli Cheese Soup (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Broccoli Recipes to Cook:
- Gluten-Free Soups You’ll Enjoy:
- Gluten-Free Broccoli Cheddar Soup Recipe (Vegan)
What is Broccoli Cheddar Soup?
If you love soup and can’t wait for soup season, then this one’s for you!
Broccoli cheddar soup is basically a creamy soup with a base of veggies including onions, celery and garlic, with broccoli being the star ingredient.
The soup is thickened with a roux (a butter and flour mixture) and then broth or stock and cream is added and mixed, which cheddar cheese added to add more flavor and thickness.
It’s a popular dish at the Panera Bread franchise, and we’re recreating this soup that the whole family will love!
Is There Gluten in Broccoli Cheddar Soup?
Since flour is used in making this soup (and typically wheat flour – which contains gluten), most broccoli and cheddar soup recipes are not safe for those with Celiac disease or gluten allergies or intolerances.
A Gluten-Free and Vegan Version
However, a simple swap is all you need to make it gluten-free – just substitute the normal wheat flour with gluten-free all-purpose flour and that’s it!
We’re also making this copycat Panera broccoli cheddar soup dairy-free and vegan by using dairy-free cheese and cream so those with lactose intolerances can enjoy it too!
Why This Recipe Works:
- Simple Ingredients: The ingredients required in this broccoli soup recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: This easy broccoli cheddar soup recipe is ready in just 30 minutes, and you begin by sautéing the veggies and then adding the liquid ingredients, before processing the soup and serving with cheese and other garnishes.
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this healthy broccoli cheese soup is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free or vegan diet can indulge without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten free broccoli cheddar soup recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You can also use coconut oil or another type of vegetable oil (such as sunflower oil, avocado oil, olive oil etc). Alternatively, if you are not lactose intolerant, feel free to use regular butter or ghee instead.
- Vegetables: I used a mix of diced onions, carrots, celery and minced garlic because they make a delicious base flavor for the soup. Feel free to add more or less of whichever you prefer.
- Gluten-Free Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Broth: I used vegetable broth to keep this gluten free broccoli cheddar soup recipe both vegetarian and vegan, but you may also use chicken broth if you prefer. Homemade broth is best, but you can also use store-bought vegetable broth for convenience. If you are Celiac or gluten-intolerant, make sure to use gluten-free vegetable broth.
- Cream: I used dairy-free cream to keep this recipe dairy-free and vegan. You may also use full-fat coconut milk instead. Alternatively, if you are not lactose-intolerant, feel free to use regular heavy cream instead.
- Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free and vegan. If you are not lactose-intolerant, feel free to use regular cheddar instead.
- Parmesan Cheese: I used dairy-free parmesan cheese to keep this recipe dairy-free and vegan. If you are not lactose-intolerant, feel free to use regular parmesan cheese instead.
- Broccoli: Make sure to cut the broccoli into small bite-sized pieces which helps them to cook faster. Plus, smaller florets look better for the garnishing. I like using fresh broccoli when they’re in season (which tends to be from October to April in the US), but you can also use frozen broccoli if that’s what you have.
- Green Onions: I like garnishing this creamy broccoli cheddar soup with fresh sliced green onions. Alternatively, you may also use other fresh herbs such as chives, garlic scapes, or parsley.
How to Make Gluten-Free Broccoli Cheese Soup (Step by Step):
1. Sauté Veggies
Melt butter in a large soup pot or Dutch oven over medium-high heat and sauté the diced onions, carrots and celery in the dairy-free butter for 5 minutes. Add garlic and sauté for 1 more minute.
2. Add Flour and Mix
Add the gluten-free all-purpose flour, mix and stir-fry for another 2 minutes.
3. Add Broth, Cream and Mix
Pour in 1 cup of vegetable broth and mix well, ensuring there are no lumps of flour. After a minute, pour in the remaining broth and add the dairy-free cream, salt and pepper, and cook the soup for 2 minutes.
4. Cook Broccoli Florets
Add the fresh broccoli florets and grated dairy-free Parmesan (reserve a little for garnishing when serving), stir and cook for 10 minutes until broccoli is tender.
5. Process Ingredients
Transfer half the amount of the broccoli to a bowl and set aside, then puree the soup (you can use an immersion blender, high-speed blender or food processor).
6. Add Cheddar
Add shredded dairy-free cheddar, reserving some for serving. Stir and cook the soup for 3 more minutes to make the cheese melt.
7. Garnish and Serve
Using a ladle, spoon the gf broccoli cheese soup into bowls, and then add the broccoli florets that were previously set aside back to the pot.
Garnish the soup with remaining shredded cheese, Parmesan, salt, ground black pepper, and optional fresh herbs.
Dish by Dish Tips/Tricks:
- Make it More Filling: If you want a soup that’s more filling, you can add in 1 cup of diced potatoes to the veggies.
- Roast Veggies instead of Sautéing: If you prefer not to sauté the vegetables, feel free to roast them on a large baking sheet in the oven at 350F for 40 minutes before processing them.
- Serve in Bread Bowl: If you like, you can also serve this gluten-free broccoli cheese soup in a gluten-free bread bowl (just like they do at Panera Bread)!
Recipe FAQs:
To store, place the cooled cream of broccoli soup in an airtight container and store for up to 4 days. Reheat this cheesy soup in a pot over medium heat or in the microwave for a few minutes before serving.
Yes you can! To freeze, store the gluten-free broccoli cheese soup in a freezer-safe container or freezer bags and freeze for up to 2 months. Let soup thaw overnight in the refrigerator before reheating it until hot (either in a pot over medium heat or in the microwave f
Other Broccoli Recipes to Cook:
Gluten-Free Soups You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Broccoli Cheddar Soup Recipe (Vegan)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Ready in just 30 minutes, this creamy gluten-free broccoli cheddar soup is the perfect starter to a main dish or can be enjoyed as a light meal with a slice of crusty bread. Totally dairy-free and vegan too, but no one would care!
Ingredients
- 1 tablespoon dairy-free butter
- 1 large yellow onion, (about 1 cup diced)
- 1 small carrot, (about 1 cup diced)
- 1 celery stalk, (about 1/2 cup diced)
- 2 garlic cloves, minced (about 1 tablespoon minced)
- 2 tablespoons gluten-free all-purpose flour
- 3 cups vegetable broth
- 1/4 cup dairy-free cream
- 1 cup grated dairy-free cheddar cheese
- 3 tablespoons grated dairy-free Parmesan cheese
- 2 cups broccoli florets, cut into small pieces
- 1/3 teaspoon salt, or more to taste
- 1/3 teaspoon ground black pepper, or more to taste
- Sliced fresh green onions, for garnishing
Instructions
- Sauté Veggies: Melt the dairy-free butter in a large soup pot over medium-high heat and sauté the diced onions, carrots and celery in the dairy-free butter for 5 minutes. Add garlic and sauté for 1 more minute.
- Add Flour and Mix: Add the gluten-free all-purpose flour, mix and stir-fry for another 2 minutes.
- Add Broth, Cream and Mix: Pour in 1 cup of vegetable broth and mix well, ensuring there are no lumps of flour. After a minute, pour in the remaining broth and add the dairy-free cream, salt and pepper, and cook the soup for 2 minutes.
- Cook Broccoli Florets: Add the broccoli florets and grated dairy-free Parmesan (reserve a little for garnishing when serving), stir and cook for 10 minutes until broccoli is tender.
- Process Half the Broccoli: Transfer half the amount of the broccoli to a bowl and set aside, then puree the soup (you can use an immersion blender, high-speed blender or food processor).
- Add Cheddar: Add shredded dairy-free cheddar, reserving some for serving. Stir and cook the soup for 3 more minutes.
- Garnish and Serve: Using a ladle, spoon the gluten-free broccoli cheddar soup into bowls, and then add the broccoli florets that were previously set aside back to the pot. Garnish the soup with shredded cheddar, Parmesan, salt and pepper, and optional fresh herbs.
Notes
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You can also use coconut oil or another type of vegetable oil (such as sunflower oil, avocado oil, olive oil etc). Alternatively, if you are not lactose intolerant, feel free to use regular butter or ghee instead.
Vegetables: I used a mix of diced onions, carrots, celery and minced garlic because they make a delicious base flavor for the soup. Feel free to add more or less of whichever you prefer.
Gluten-Free Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Broth: I used vegetable broth to keep this recipe vegetarian and vegan, but you may also use chicken broth if you prefer. Homemade broth is best, but you can also use store-bought vegetable broth for convenience. If you are Celiac or gluten-intolerant, make sure to use gluten-free vegetable broth.
Cream: I used dairy-free cream to keep this recipe dairy-free and vegan. If you are not lactose-intolerant, feel free to use regular cream instead.
Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free and vegan. If you are not lactose-intolerant, feel free to use regular cheddar instead.
Parmesan Cheese: I used dairy-free parmesan cheese to keep this recipe dairy-free and vegan. If you are not lactose-intolerant, feel free to use regular parmesan cheese instead.
Broccoli: Make sure to cut the broccoli into small florets which helps them to cook faster. Plus, smaller florets look better for the garnishing.
Green Onions: I like garnishing this gluten-free broccoli cheddar soup with fresh sliced green onions. Alternatively, you may also use other fresh herbs such as chives, garlic scapes, or parsley.
Storing/Freezing: To store, place the cooled cream of broccoli soup in an airtight container and store for up to 4 days. Reheat the soup in a pot over medium heat or in the microwave for a few minutes before serving. To freeze, store the gluten-free broccoli soup in a freezer-safe container or freezer bags and freeze for up to 2 months. Let soup thaw overnight in the refrigerator before reheating it until hot (either in a pot over medium heat or in the microwave for a few minutes) before serving.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Soups
- Method: Stovetop
- Cuisine: American
Maria says
Want to know what brand cream and cheese you used because I am new at using alternative non dairy. This sounds delicious, I would love to make it but I don’t know what cheese or cream to buy.
Felicia Lim says
Hi Maria! I’ve linked the brands in the recipe 🙂 You can get them on Amazon. Hope this helps!
Ngaire Small says
Fabulous soup. I use 1/4 to 1/2 c cashew nuts for the cream. Equal quantities of cashews and water blended til thick and creamy. Delicious.
Felicia Lim says
So happy to hear that Ngaire! Thanks for sharing how it went using blended cashew nuts instead of cream! Hope to see you around the blog again sometime soon!
Grace Lim says
Good morning Felicia!
Great comfort and nutritious soup for Cheese lovers on a cold night!
I like to enjoy this soup with my favorite freshly baked bread (and butter) for accompaniment.
Love,
Mumj
Felicia Lim says
Glad you enjoyed this mummy! It’s perfect with bread and butter of course!
María says
Feli, hoy compré todo para hacerla mañana!!! Genial con este frío!!!
felicia | Dish by Dish says
Hola Maria!! Genial!! Ojala que te guste!! Después me cantas!
p.d el libro sale el la primera semana de Julio!! Estoy super entusiasmada!!! BESO!
Marella says
Soup for the soul: and the words to go with it. Blessed be.
felicia | Dish by Dish says
Thank you for your kind words Marella. Blessed be too.
Erin says
You are such a descriptive and wonderful writer! I love reading your thoughts and hearing about your life. I can only I imagine what it’s like living in Argentina, but you make it sound pretty breath-taking (although being far from family is hard and that is something I can understand). Thanks for sharing your writing and beautiful recipes!
felicia | Dish by Dish says
Erin, awww, you are too kind with your words. Thanks for such a lovely comment, it completely made my Thursday! I’m so thankful to have this space where I am able to freely express what I feel, and even more grateful for lovely internet friends like you! Have a wonderful weekend and thank you so much for reading dear!
Jin says
hello dear,
truly, when it comes down to it, there are few things that we need in this world but just the people that matter.
miss you heaps! and all those heartfelt convos we have.
and that bowl of soup is right what i need now while i am nursing a flu! i like that there is no cream in it yet it looks like it will fill me up. would kill to have it now in my awfully cold office!
felicia | Dish by Dish says
Miss you heaps too Jin!! and our heartfelt convos!!
Hope you feel better soon. Sending plenty of love and good energy!!
Debi @ Life Currents says
What a lovely post. Thank you. Love is what matters most. Love keeps us in check, and makes us feel gounded and connected. And, yes, I love this cream of broccoli soup. It’s hot here today. But, this weekend it’s supposed to be cool again. And, it rained last weekend. So, soup would be wonderful. Thanks for the recipe.
felicia | Dish by Dish says
Debi, thanks so much for dropping by! Yep, love matters the most, and I know your love for Dan is what will keep him strong during this tough period. Know that he’s in my thoughts and prayers! Sending warmth to you this coming weekend when it’s cool again!
Love,
felicia