50+ Flavorful Sunday Gluten-Free Soup Recipes to Warm Your Heart

Sundays are synonymous with comfort, relaxation, and enjoying meals that soothe both body and soul.

Whether you’re looking to unwind with a bowl of hearty soup or need a nutritious option to kickstart your week, having a collection of tried-and-true gluten-free soup recipes is essential.

Soups are versatile, easy to customize, and perfect for sharing with family or savoring alone.

They provide a nourishing, warming experience that feels like a hug in a bowl.

From classic chicken noodle and creamy tomato basil to unique takes on vegetable and bean-based concoctions, gluten-free soups can be just as satisfying and delicious as their traditional counterparts.

With over 50 recipes to explore, this collection will make your Sundays stress-free, tasty, and wholesome.

These recipes are designed to cater to all tastes and dietary preferences, from rich and creamy options to light, brothy varieties.

With plenty of vegetarian, vegan, and protein-packed choices, you’ll have the perfect soup to fit any craving or occasion.

Let’s dive into these comforting, gluten-free options that are sure to make your Sundays extra special.

50+ Flavorful Sunday Gluten-Free Soup Recipes to Warm Your Heart

Sundays are made for slowing down, taking time for yourself, and indulging in meals that make you feel good from the inside out.

With these 50+ gluten-free soup recipes, you can create the perfect, soul-warming dish that fits your dietary needs and taste preferences.

From rich, creamy soups to refreshing, broth-based options, there’s something here for everyone.

Each recipe has been crafted to be easy to make, full of flavor, and naturally gluten-free, ensuring your Sunday is as stress-free as it is satisfying.

So, take your pick from this diverse collection, gather your ingredients, and get ready to fill your home with the comforting aromas of a delicious homemade soup.

Classic Gluten-Free Chicken and Vegetable Soup

This hearty chicken and vegetable soup is the perfect comfort food for a cozy Sunday. Packed with tender chunks of chicken, carrots, celery, and a hint of herbs, it’s naturally gluten-free and easy to make. It’s ideal for a family lunch or a light dinner on a relaxing day.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large potato, peeled and diced
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and black pepper to taste
• 2 cups fresh spinach, roughly chopped
• Fresh parsley, for garnish (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until fragrant and slightly translucent.
2. Add the carrots, celery, and potato to the pot, stirring to combine. Cook for another 2 minutes.
3. Add the chicken pieces and cook for 3-4 minutes, until they start to turn white.
4. Pour in the chicken broth, thyme, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender and the chicken is fully cooked.
5. Stir in the spinach and let it wilt for 1-2 minutes.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

This soup is comforting, rich in flavor, and packed with nutrients. It’s an ideal dish for unwinding on a Sunday and will keep you feeling warm and satisfied.

Gluten-Free Tomato Basil Soup

A vibrant and smooth tomato basil soup that’s perfect for a Sunday meal. Made from scratch with fresh tomatoes and infused with aromatic basil, this soup is naturally gluten-free and can be enjoyed as a main dish or a starter.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 4 cups ripe tomatoes, chopped (or 2 cans of crushed tomatoes)
• 3 cups vegetable broth
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp salt
• ½ tsp black pepper
• 1 cup coconut milk or heavy cream
• ½ cup fresh basil leaves, chopped
• Extra basil leaves for garnish

Method

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, until soft and translucent.
2. Add the chopped tomatoes and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes to develop flavors.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer to a regular blender in batches and blend until smooth. Return the soup to the pot.
5. Stir in the sugar (if using), salt, and black pepper. Add the coconut milk or heavy cream and let it simmer for 5 more minutes.
6. Mix in the fresh basil leaves and stir well. Serve warm, garnished with extra basil leaves.

This soup’s velvety texture and rich tomato flavor make it a standout dish for your Sunday menu. It’s perfect on its own or with a gluten-free grilled cheese sandwich.

Hearty Gluten-Free Lentil and Spinach Soup

This lentil and spinach soup is a wholesome and satisfying meal that’s easy to prepare and full of protein and fiber. It’s perfect for a Sunday when you want something filling yet nutritious and comforting.

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup green or brown lentils, rinsed
• 1 large carrot, peeled and diced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 cups fresh spinach, roughly chopped
• 2 tbsp fresh lemon juice
• Fresh cilantro for garnish (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft.
2. Add the diced carrot and celery, stirring to combine, and cook for 3-4 more minutes.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, paprika, thyme, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the spinach and let it cook for 1-2 minutes until wilted.
5. Finish the soup by adding the lemon juice to brighten the flavors. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro if desired.

This soup is a perfect blend of hearty flavors and textures, ideal for a Sunday meal that fuels both body and spirit. It’s a satisfying choice for those seeking a light yet filling, nutrient-rich dish.

Gluten-Free Roasted Cauliflower and Garlic Soup

This roasted cauliflower and garlic soup is rich, velvety, and full of depth, perfect for a Sunday afternoon. The roasting process brings out the natural sweetness of the cauliflower, creating a flavorful, gluten-free soup that pairs wonderfully with a slice of crusty gluten-free bread.

Ingredients

• 1 head of cauliflower, chopped into florets
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• Fresh thyme for garnish (optional)

Method

1. Preheat your oven to 425°F (220°C). Place the cauliflower florets and garlic cloves on a baking sheet and toss with 1 tbsp of olive oil, salt, and black pepper. Roast for 25-30 minutes, or until golden brown and tender.
2. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent.
3. Add the roasted cauliflower and garlic to the pot. Pour in the vegetable broth and bring to a boil. Simmer for 10 minutes to blend the flavors.
4. Using an immersion blender, blend the soup until smooth and creamy, or transfer to a regular blender in batches and blend until smooth.
5. Stir in the coconut milk or heavy cream and smoked paprika, if using. Let simmer for 5 more minutes.
6. Serve warm, garnished with fresh thyme if desired.

The combination of roasted cauliflower and garlic gives this soup a comforting and robust flavor, making it an excellent choice for a relaxed Sunday meal.

Gluten-Free Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is hearty and satisfying, full of nourishing ingredients and gluten-free goodness. It’s perfect for a Sunday when you crave something filling yet healthy.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until fragrant and translucent.
2. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, chili powder, and smoked paprika. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to blend half of the soup for a thicker texture (optional). Alternatively, transfer 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.
5. Taste and adjust seasoning with salt and black pepper as needed.
6. Serve warm, topped with fresh cilantro and a squeeze of lime juice.

The sweet and savory notes of this soup, combined with the hearty black beans, make it an inviting and nutritious Sunday dish that’s perfect for winding down.

Gluten-Free Spicy Pumpkin Soup

This spicy pumpkin soup is the ideal blend of sweet, spicy, and savory, making it a comforting and vibrant dish for a Sunday. Packed with the rich flavors of roasted pumpkin, coconut milk, and a hint of heat from the spices, this soup is both satisfying and gluten-free.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, peeled and cubed)
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for spice)
• Salt and black pepper to taste
• Pumpkin seeds for garnish (optional)
• Fresh cilantro for garnish (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes, until they are soft and fragrant.
2. Add the pumpkin puree, vegetable broth, coconut milk, cumin, cinnamon, and cayenne pepper. Stir to combine and bring to a boil.
3. Reduce the heat and let simmer for 15-20 minutes to allow the flavors to blend and develop.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
5. Taste and season with salt and black pepper as needed.
6. Serve hot, garnished with pumpkin seeds and fresh cilantro if desired.

This spicy pumpkin soup is both comforting and warming, with its slightly sweet and complex flavors perfect for a Sunday that calls for a cozy and satisfying meal.

Gluten-Free Mushroom and Barley Soup

This hearty mushroom and barley soup is a wholesome, gluten-free option that combines the earthy flavors of mushrooms with the satisfying texture of barley. It’s perfect for a Sunday lunch or dinner, offering a deep, rich flavor profile that’s both comforting and nourishing.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini or white button mushrooms work best)
• 1 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 cup kale or spinach, chopped
• Salt to taste
• Fresh parsley for garnish (optional)

Method

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until translucent.
2. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and start to brown.
3. Stir in the rinsed pearl barley and cook for 1-2 minutes, allowing the barley to toast slightly.
4. Pour in the vegetable broth, thyme, oregano, and black pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the barley is tender and the flavors meld together.
5. Stir in the chopped kale or spinach and cook for 2-3 minutes until wilted.
6. Taste and adjust seasoning with salt as needed. Serve warm, garnished with fresh parsley if desired.

This soup offers a satisfying, hearty dish that’s packed with flavor and texture. The combination of mushrooms and barley makes it a fulfilling meal that’s perfect for relaxing on a Sunday.

Gluten-Free Sweet Corn and Chicken Soup

This sweet corn and chicken soup is a comforting, gluten-free recipe that’s both sweet and savory. With tender chunks of chicken, sweet corn, and a touch of lime, it’s perfect for a Sunday when you’re craving something light yet satisfying.

Ingredients

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 2 cups frozen sweet corn
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup coconut milk or heavy cream
• Fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges

Method

1. Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook for 4-5 minutes, or until lightly browned. Remove the chicken and set aside.
2. In the same pot, add the diced onion and garlic and sauté for 3-4 minutes, until softened.
3. Return the chicken to the pot and pour in the chicken broth. Stir in the sweet corn, ground cumin, chili powder, salt, and black pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to blend.
5. Stir in the coconut milk or heavy cream and cook for an additional 2-3 minutes.
6. Serve hot, garnished with chopped cilantro and a squeeze of lime juice.

This sweet corn and chicken soup is a simple yet flavorful dish that’s perfect for a laid-back Sunday. The combination of sweet corn and a hint of spice makes this soup a delightful and satisfying option.

Gluten-Free Lentil and Tomato Soup

A comforting and healthy lentil and tomato soup, this dish is packed with protein and fiber, making it a great gluten-free option for your Sunday meals. It’s hearty, full of rich flavors, and perfect for warming up on a chilly day.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups dried green or brown lentils, rinsed
• 2 cups diced tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried thyme
• Salt and black pepper to taste
• 2 cups spinach, roughly chopped
• 2 tbsp lemon juice
• Fresh parsley for garnish (optional)

Method

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes until translucent.
2. Stir in the lentils, diced tomatoes, vegetable broth, cumin, paprika, and thyme. Season with salt and black pepper to taste.
3. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped spinach and let it cook for 2-3 minutes until wilted.
5. Finish by adding the lemon juice to brighten the flavors. Taste and adjust seasoning if necessary.
6. Serve warm, garnished with fresh parsley if desired.

This lentil and tomato soup is full of flavor and is both nutritious and satisfying. It’s a comforting dish for a Sunday evening, perfect to enjoy on its own or with a side of gluten-free bread.

Gluten-Free Tomato Basil Soup

This tomato basil soup is a classic comfort food that’s naturally gluten-free. It’s bright, fresh, and loaded with the rich flavor of ripe tomatoes and aromatic basil, making it an excellent choice for a relaxed Sunday lunch or dinner. Pair it with a side of gluten-free grilled cheese for a complete meal.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cans (28 oz each) whole tomatoes, drained and roughly chopped
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp dried basil or 1/4 cup fresh basil, chopped
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes until they become fragrant and translucent.
2. Add the chopped tomatoes and vegetable broth to the pot. Stir to combine and bring to a boil. Reduce the heat and simmer for 20 minutes, allowing the flavors to meld together.
3. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
4. Stir in the heavy cream or coconut milk, dried basil (or fresh basil), and sugar if using. Season with salt and black pepper to taste.
5. Serve warm, garnished with fresh basil leaves if desired.

The combination of tomatoes and basil makes this soup a simple yet flavorful dish perfect for a laid-back Sunday. Its creamy texture and aromatic flavors are sure to satisfy.

Gluten-Free Chicken and Vegetable Soup

This chicken and vegetable soup is hearty, packed with lean protein, and full of nutrient-rich vegetables. It’s a go-to recipe for a Sunday when you want something comforting and nourishing without being heavy. It’s naturally gluten-free and can be made in one pot for easy cleanup.

Ingredients

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup chopped green beans
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp dried oregano
• Salt and black pepper to taste
• Fresh lemon juice (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables start to soften.
3. Add the minced garlic and cook for 1 more minute.
4. Return the chicken to the pot and pour in the chicken broth. Add the green beans, peas, thyme, parsley, and oregano. Stir well and bring the mixture to a boil.
5. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
6. Season with salt and black pepper to taste. Add a squeeze of fresh lemon juice if desired for extra brightness.
7. Serve hot, garnished with a sprinkle of parsley if desired.

This chicken and vegetable soup is perfect for a Sunday when you want to feel comforted and refreshed. The combination of fresh vegetables and chicken creates a rich, hearty broth that warms you from the inside out.

Gluten-Free Carrot Ginger Soup

This carrot ginger soup is a light, gluten-free, and healthy option for a Sunday starter or main dish. It’s filled with vibrant flavors from the combination of carrots and ginger, with a hint of sweetness and spice that makes it incredibly satisfying and refreshing.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups carrots, peeled and chopped
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 tsp ground cumin
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until fragrant and translucent.
2. Add the grated ginger and cook for 1 more minute, allowing the flavors to bloom.
3. Add the chopped carrots and vegetable broth to the pot. Bring to a boil and then reduce the heat to a simmer. Cook for 20-25 minutes, or until the carrots are tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
5. Stir in the coconut milk or heavy cream and ground cumin. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley if desired.

This carrot ginger soup is not only nourishing and naturally gluten-free but also has a bright, warming flavor perfect for a cozy Sunday meal. The combination of carrots and ginger provides a slight sweetness and a touch of spice, making it both comforting and invigorating.

Gluten-Free Spicy Pumpkin Soup

This spicy pumpkin soup is the perfect fall-inspired dish for a Sunday meal. It blends the natural sweetness of pumpkin with the warmth of spices, creating a comforting bowl that’s gluten-free, vegan, and full of flavor. This soup is ideal for a cozy afternoon or as a starter for a family gathering.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups canned pumpkin puree or roasted fresh pumpkin
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for more heat)
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Pumpkin seeds for garnish (optional)
• Fresh cilantro for garnish (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until it becomes translucent. Add the minced garlic and cook for 1 more minute.
2. Stir in the pumpkin puree, vegetable broth, cumin, paprika, cayenne pepper (if using), and cinnamon. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to blend.
3. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a regular blender and blend until smooth.
4. Stir in the coconut milk and season with salt and black pepper to taste.
5. Serve warm, garnished with pumpkin seeds and fresh cilantro if desired.

This spicy pumpkin soup has a rich, velvety texture and a perfect balance of flavors that are both comforting and invigorating. It’s a great way to celebrate the flavors of the season with a gluten-free, plant-based option.

Gluten-Free Butternut Squash and Sage Soup

A rich and velvety butternut squash and sage soup is ideal for a Sunday when you want to enjoy a meal that’s both nutritious and satisfying. The sweetness of butternut squash is enhanced by the earthiness of sage, creating a comforting soup that pairs well with a slice of gluten-free bread.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 cups peeled and cubed butternut squash
• 4 cups vegetable broth
• 1 tsp ground sage or 1/4 cup fresh sage leaves
• 1/2 tsp ground nutmeg
• 1/2 tsp cinnamon
• 1 cup heavy cream or coconut milk
• Salt and black pepper to taste
• Fresh sage leaves for garnish (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes until translucent.
2. Add the cubed butternut squash and vegetable broth. Stir in the ground sage, nutmeg, and cinnamon. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the butternut squash is tender.
3. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a regular blender and blend until smooth.
4. Stir in the heavy cream or coconut milk and season with salt and black pepper to taste.
5. Serve warm, garnished with fresh sage leaves if desired.

This butternut squash and sage soup is perfect for a Sunday evening when you’re looking for something comforting and elegant. Its sweet and earthy flavors create a balanced, satisfying dish that feels like a warm hug in a bowl.

Gluten-Free Broccoli and Cheddar Soup

This creamy broccoli and cheddar soup is a classic comfort food made gluten-free. It’s filled with tender broccoli and a rich, cheesy flavor that’s perfect for a Sunday meal. It’s a great option for those who want something hearty yet satisfying and can be served as a light main dish or paired with a side salad.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable broth
• 1 cup heavy cream or half-and-half
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp ground mustard powder
• Salt and black pepper to taste
• Crumbled bacon or extra cheddar for garnish (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until soft.
2. Add the broccoli florets and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the broccoli is tender.
3. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a regular blender and blend until smooth.
4. Stir in the heavy cream and shredded cheddar cheese. Add the ground mustard powder, and season with salt and black pepper to taste.
5. Cook for an additional 2-3 minutes until the cheese is melted and the soup is creamy.
6. Serve warm, garnished with crumbled bacon or extra cheddar if desired.

This broccoli and cheddar soup is perfect for a Sunday when you crave something rich and cheesy with a touch of nutrition from the broccoli. It’s a comforting classic made gluten-free and sure to please everyone at the table.

Note: More recipes​ are coming soon!