34+ Delicious Gluten-Free Broccoli Cheddar Soup Recipes You Need to Try

Broccoli cheddar soup is a classic comfort food loved by many, but for those with gluten sensitivities, finding a version that’s both satisfying and safe to enjoy can sometimes be a challenge.

If you’re craving the rich, creamy, and cheesy goodness of this beloved soup but need to stick to a gluten-free diet, you’re in for a treat.

We’ve compiled a list of over 34 gluten-free broccoli cheddar soup recipes, each offering a unique twist on the traditional favorite.

Whether you’re looking for a creamy, dairy-free version, a heartier soup with added veggies, or a lighter alternative with lower carbs, there’s a recipe for everyone.

These recipes are perfect for any occasion—whether it’s a cozy night in, a family gathering, or a meal prep for the week.

Say goodbye to gluten and hello to a comforting bowl of rich, cheesy broccoli goodness.

34+ Delicious Gluten-Free Broccoli Cheddar Soup Recipes You Need to Try

With over 34 gluten-free broccoli cheddar soup recipes to choose from, you’ll never run out of new flavors and variations to explore.

From traditional creamy versions to lighter takes with cauliflower or sweet potatoes, there’s something for everyone in this collection.

These recipes are not only delicious but also cater to a variety of dietary needs, ensuring that those with gluten sensitivities can still enjoy the rich, savory flavors of their favorite soup.

So, grab your ingredients, get ready to cook, and indulge in a comforting bowl of gluten-free broccoli cheddar soup anytime you want a cozy, satisfying meal!

Creamy Gluten-Free Broccoli Cheddar Soup

This creamy gluten-free broccoli cheddar soup is a hearty, comforting dish that’s perfect for any season.

With a velvety texture and a rich cheddar flavor, it’s a crowd-pleaser that everyone, gluten-free or not, will enjoy.

This soup is made with simple, wholesome ingredients and is incredibly easy to make.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 2 medium carrots, peeled and chopped
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free alternative)
• 2 cups shredded sharp cheddar cheese
• 2 tbsp cornstarch (for thickening)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute, stirring occasionally.
3. Add the broccoli florets and chopped carrots to the pot, and sauté for about 5 minutes.
4. Pour in the broth and bring the soup to a simmer. Cook for 10-15 minutes or until the vegetables are tender.
5. In a small bowl, whisk together the milk and cornstarch until smooth. Slowly pour the mixture into the soup, stirring continuously.
6. Allow the soup to simmer for 5-7 minutes, until it thickens up.
7. Remove the soup from the heat and stir in the shredded cheddar cheese until it melts completely. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese if desired.

This creamy soup is a cozy and satisfying meal that’s rich in flavor. The cornstarch provides the perfect thickness, while the sharp cheddar gives the soup its signature creamy richness.

Enjoy a bowl of this gluten-free broccoli cheddar soup on a chilly day or whenever you crave comfort food.

It pairs wonderfully with a side of gluten-free bread or crackers for a complete meal.

Healthy Gluten-Free Broccoli Cheddar Soup with Cauliflower

This gluten-free broccoli cheddar soup with cauliflower offers a healthier twist on the classic, adding cauliflower for extra creaminess without the added calories.

It’s a nutrient-packed version of the beloved comfort food, featuring vibrant vegetables and a rich cheese flavor.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk
• 1 ½ cups shredded cheddar cheese
• 1 tsp ground mustard (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes, until softened.
2. Add the garlic and sauté for another 1-2 minutes until fragrant.
3. Add the broccoli and cauliflower florets to the pot. Stir for a minute, then pour in the vegetable broth and almond milk. Bring to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes, until the vegetables are tender.
5. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend part of the soup and leave some vegetables intact.
6. Stir in the shredded cheddar cheese and ground mustard (if using), and cook for another 5 minutes, stirring frequently, until the cheese is fully melted.
7. Season with salt and pepper to taste and serve hot.

This healthier version of broccoli cheddar soup is an excellent way to sneak in more vegetables while still enjoying the rich, comforting flavors of the original.

The cauliflower creates a creamy texture without using heavy cream or flour, and the cheese adds that classic sharp cheddar taste.

This version is lighter but still filling, making it a great choice for a nourishing meal.

Quick & Easy Gluten-Free Broccoli Cheddar Soup

If you’re short on time but still want a delicious gluten-free broccoli cheddar soup, this quick and easy recipe is perfect.

With minimal ingredients and fast preparation, this soup delivers the comforting flavors you love without hours of cooking.

Ingredients:

• 2 tbsp butter
• 1 small onion, diced
• 3 cups broccoli florets
• 3 cups chicken or vegetable broth
• 1 cup milk (or dairy-free alternative)
• 1 ½ cups shredded cheddar cheese
• 1 tbsp gluten-free flour (optional, for thickening)
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the broccoli florets and broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until the broccoli is tender.
3. If using gluten-free flour, sprinkle it over the soup and stir well. Let it cook for 1-2 minutes to remove the raw flour taste.
4. Pour in the milk and bring the soup back to a simmer. Allow it to cook for another 5 minutes to heat through.
5. Remove from the heat and stir in the shredded cheddar cheese until it melts completely. Season with salt and pepper to taste.
6. Serve hot and enjoy.

This quick and easy gluten-free broccoli cheddar soup is a lifesaver for busy days when you want something satisfying without spending too much time in the kitchen.

The soup comes together in under 30 minutes, and the use of gluten-free flour helps thicken it to the perfect consistency.

With creamy cheese and tender broccoli, it’s a simple yet comforting meal that everyone will love.

Vegan Gluten-Free Broccoli Cheddar Soup

This vegan gluten-free broccoli cheddar soup is a great alternative for those who avoid dairy and gluten but still crave the comforting flavors of the classic version.

Using cashews and nutritional yeast as a base, this soup has all the creaminess and cheesy goodness without any dairy.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup raw cashews (soaked for at least 2 hours)
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for about 3-4 minutes until soft and translucent.
2. Add the garlic and cook for an additional 1 minute until fragrant.
3. Add the broccoli, potatoes, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer for 15-20 minutes, until the potatoes are tender.
4. While the soup is cooking, drain and rinse the soaked cashews. In a blender, combine the cashews, nutritional yeast, and a little bit of water, blending until smooth and creamy.
5. Once the vegetables are tender, remove the pot from the heat and blend the soup using an immersion blender or by transferring it to a countertop blender. Blend until smooth and creamy, leaving a few pieces of broccoli if desired for texture.
6. Stir in the cashew cream mixture and lemon juice, then season with salt and pepper to taste.
7. Serve hot, garnished with additional nutritional yeast if desired.

This vegan broccoli cheddar soup is the perfect dairy-free and gluten-free comfort food.

The creamy cashew mixture creates a rich, velvety texture, and the nutritional yeast gives it that cheesy flavor everyone loves.

It’s an ideal dish for those following a plant-based diet or anyone looking to enjoy a lighter version of the classic broccoli cheddar soup.

Spicy Gluten-Free Broccoli Cheddar Soup

For those who love a little heat with their comfort food, this spicy gluten-free broccoli cheddar soup adds a kick of spice to the traditional recipe.

It’s perfect for warming you up on cold days and gives the soup an exciting, flavorful twist.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups broccoli florets
• 2 cups diced potatoes
• 4 cups chicken or vegetable broth
• 1 cup milk (or dairy-free milk alternative)
• 2 cups shredded sharp cheddar cheese
• 1-2 tsp red pepper flakes (adjust to desired spice level)
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until softened.
2. Add the garlic, red pepper flakes, and smoked paprika to the pot and sauté for another 1-2 minutes, allowing the spices to toast slightly.
3. Add the broccoli, potatoes, and broth to the pot. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes or until the potatoes are tender.
4. Once the vegetables are soft, use an immersion blender to blend the soup until smooth. For a chunkier texture, blend half the soup and leave some vegetables intact.
5. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt into the soup.
6. Season with salt and pepper to taste, and adjust the spice level by adding more red pepper flakes if desired.
7. Serve hot, garnished with extra red pepper flakes for added heat.

This spicy broccoli cheddar soup offers the perfect balance of creamy, cheesy goodness with a kick of spice.

The red pepper flakes and smoked paprika enhance the flavor and make the soup more exciting for those who enjoy a bit of heat. It’s a great way to enjoy a familiar dish with a bold new twist.

Low-Carb Gluten-Free Broccoli Cheddar Soup

This low-carb gluten-free broccoli cheddar soup is a fantastic option for anyone following a low-carb or keto diet.

With a rich, creamy base and plenty of broccoli, it’s satisfying and filling without the extra carbs. The perfect comfort food for a healthier lifestyle!

Ingredients:

• 2 tbsp butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 cup cauliflower florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• 1 tbsp ground mustard (optional)
• Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
2. Add the garlic and cook for another 1 minute until fragrant.
3. Add the broccoli, cauliflower, and broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth, leaving some texture if preferred.
5. Stir in the heavy cream and ground mustard (if using), and allow the soup to simmer for 5 minutes.
6. Add the shredded cheddar cheese, stirring until fully melted and smooth.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

This low-carb broccoli cheddar soup is both creamy and rich, offering all the comfort of a traditional soup without the extra carbohydrates.

The cauliflower helps to thicken the soup, while the heavy cream and cheddar cheese provide a satisfying richness. Perfect for a keto-friendly meal that doesn’t sacrifice flavor or comfort.

Hearty Gluten-Free Broccoli Cheddar Soup with Bacon

This hearty gluten-free broccoli cheddar soup with bacon takes the classic dish to the next level by adding crispy bacon, which gives the soup an irresistible smoky flavor.

The combination of creamy cheddar, fresh broccoli, and crispy bacon makes this a comforting, filling meal that everyone will love.

Ingredients:

• 4 strips of bacon, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup milk (or dairy-free milk)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the rendered bacon fat in the pot.
2. Add the olive oil to the bacon fat in the pot. Add the onion and cook for 3-4 minutes until softened.
3. Add the garlic and cook for another 1 minute until fragrant.
4. Add the broccoli florets, diced potato, and broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a countertop blender to blend the soup until smooth, or blend it partially for a chunkier texture.
6. Stir in the milk and shredded cheddar cheese, cooking until the cheese is fully melted and the soup is smooth and creamy.
7. Season with salt and pepper to taste, then stir in the crispy bacon pieces.
8. Serve hot, garnished with extra bacon if desired.

The bacon adds a delightful crunch and savory flavor to this already creamy and cheesy soup.

The smoky flavor complements the richness of the cheddar and the freshness of the broccoli.

This gluten-free broccoli cheddar soup with bacon is a fantastic choice for a more indulgent, satisfying meal that will fill you up and keep you coming back for more.

Zucchini & Broccoli Gluten-Free Cheddar Soup

This gluten-free broccoli cheddar soup with zucchini is a fresh and light option that still offers all the comforting, cheesy goodness you love.

The zucchini adds a delicate texture while also enhancing the soup’s nutritional profile. It’s a deliciously healthy choice for anyone looking for a lighter version of the traditional recipe.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium zucchini, chopped
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1 cup milk (or non-dairy milk alternative)
• 1 ½ cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chopped zucchini and broccoli florets, cooking for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, until the vegetables are tender.
5. Once the vegetables are tender, blend the soup with an immersion blender until smooth, or transfer part of it to a countertop blender for a chunkier texture.
6. Stir in the milk and shredded cheddar cheese, cooking until the cheese is fully melted and the soup becomes creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese if desired.

This lighter, vegetable-packed version of broccoli cheddar soup is still rich and satisfying but features the added freshness of zucchini.

It’s a great way to enjoy a healthier twist on the classic without sacrificing the creamy, cheesy flavor.

Perfect for anyone looking to add a bit more variety to their soups while sticking to a gluten-free diet.

Smoky Gluten-Free Broccoli Cheddar Soup with Roasted Vegetables

This smoky gluten-free broccoli cheddar soup with roasted vegetables brings a deep, earthy flavor to the dish by roasting the vegetables before adding them to the soup.

The roasting process caramelizes the vegetables and infuses them with a smoky taste, which pairs beautifully with the creamy cheddar.

Ingredients:

• 2 cups broccoli florets
• 1 large carrot, peeled and chopped
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup milk (or dairy-free alternative)
• 2 cups shredded sharp cheddar cheese
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the broccoli florets, carrot, and red bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, until the vegetables are tender and slightly caramelized.
2. While the vegetables are roasting, heat a pot over medium heat and add a little olive oil. Cook the onion for 3-4 minutes, until softened, and then add the minced garlic. Sauté for an additional minute.
3. Add the roasted vegetables to the pot with the onion and garlic. Pour in the broth and bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth or leave some texture if preferred.
5. Stir in the milk, shredded cheddar cheese, and smoked paprika. Let the soup simmer for a few more minutes until the cheese is fully melted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with extra smoked paprika if desired.

This smoky broccoli cheddar soup with roasted vegetables adds layers of flavor through the roasting process, giving the soup a deep, satisfying taste.

The combination of roasted vegetables and smoky paprika creates an unforgettable experience that pairs perfectly with the creamy cheddar cheese.

This recipe is ideal for those who love complex flavors and want to enjoy a hearty, gluten-free meal.

Cheesy Gluten-Free Broccoli Cheddar Soup with Quinoa

This cheesy gluten-free broccoli cheddar soup with quinoa is a hearty and nutritious twist on the classic.

Adding quinoa not only boosts the protein content but also gives the soup a lovely texture that makes it even more filling and satisfying.

It’s a wholesome choice that provides both comfort and nourishment.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 cup quinoa, rinsed
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free milk)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another 1 minute, stirring frequently.
3. Add the broccoli florets and rinsed quinoa to the pot, cooking for about 2 minutes.
4. Pour in the broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, until the quinoa is cooked and the broccoli is tender.
5. Stir in the milk and shredded cheddar cheese, cooking until the cheese is completely melted and the soup is smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional shredded cheese if desired.

This broccoli cheddar soup with quinoa offers a wholesome, protein-packed twist on the traditional recipe.

The quinoa adds a hearty texture and helps to make the soup more filling.

It’s a great option for those looking to enjoy a gluten-free, nutrient-rich meal while still savoring the rich, cheesy goodness of the classic soup.

Low-Fat Gluten-Free Broccoli Cheddar Soup

This low-fat gluten-free broccoli cheddar soup is a healthier alternative to the traditional version.

By using light milk and a smaller amount of cheese, this soup offers all the creamy, cheesy flavor without the extra calories. It’s perfect for those looking to enjoy a guilt-free comfort food meal.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups low-sodium vegetable or chicken broth
• 1 cup low-fat milk (or dairy-free alternative)
• 1 cup shredded reduced-fat cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the broccoli florets and diced potato, and cook for 2 minutes.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
6. Stir in the low-fat milk and shredded reduced-fat cheddar cheese. Cook for another 5 minutes until the cheese is melted and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese if desired.

This low-fat version of broccoli cheddar soup is a great option for anyone looking to enjoy a lighter, yet still indulgent, version of the classic.

The use of low-fat milk and reduced-fat cheese cuts down on calories without compromising on the rich, comforting flavors.

It’s perfect for those watching their calorie intake but still wanting to enjoy a creamy, satisfying meal.

Gluten-Free Broccoli Cheddar Soup with Sweet Potatoes

This gluten-free broccoli cheddar soup with sweet potatoes adds a touch of natural sweetness that balances beautifully with the sharpness of the cheddar.

The sweet potatoes also bring a creamy texture to the soup, making it rich and satisfying without the need for heavy cream.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free milk)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the diced sweet potatoes and broccoli florets to the pot. Stir for 2 minutes to combine.
4. Pour in the broth and bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, until the sweet potatoes and broccoli are tender.
5. Use an immersion blender to blend the soup until smooth and creamy, or leave it chunky if preferred.
6. Stir in the milk and shredded cheddar cheese, cooking until the cheese is fully melted and the soup reaches a smooth consistency.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese if desired.

The addition of sweet potatoes adds a naturally creamy texture and a subtle sweetness to this gluten-free broccoli cheddar soup.

Paired with the richness of the cheddar, it creates a balanced flavor profile that is both comforting and unique.

This version of the soup is a great way to enjoy the creamy texture and flavors of the classic while incorporating the health benefits of sweet potatoes.

Coconut Cream Broccoli Cheddar Soup (Gluten-Free)

This coconut cream broccoli cheddar soup offers a unique, rich twist by using coconut milk as the base for a creamy texture.

The coconut cream pairs perfectly with the sharp cheddar, creating a silky smooth soup that’s both comforting and exotic.

Ideal for those looking for a dairy-free, gluten-free version with an intriguing flavor.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 medium potato, peeled and diced
• 2 cups vegetable broth
• 1 cup coconut milk (full-fat for a creamier texture)
• 1 ½ cups shredded sharp cheddar cheese (dairy or dairy-free)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the broccoli florets and diced potato to the pot, stirring to combine.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Once the vegetables are cooked, use an immersion blender or a countertop blender to blend the soup until smooth, leaving some texture if desired.
6. Stir in the coconut milk and shredded cheddar cheese, cooking until the cheese is melted and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese or fresh herbs if desired.

This coconut cream broccoli cheddar soup brings an exciting new flavor to the table with its creamy coconut base.

The subtle sweetness from the coconut milk enhances the sharpness of the cheddar, creating a rich and satisfying bowl of comfort.

Perfect for those who want a unique dairy-free twist on the classic while keeping it gluten-free.

Garlic and Herb Gluten-Free Broccoli Cheddar Soup

This garlic and herb gluten-free broccoli cheddar soup takes the classic comfort food to the next level with an infusion of aromatic herbs and garlic.

The combination of fresh herbs adds depth to the flavor profile, while the cheddar cheese provides the creamy, cheesy goodness that everyone loves.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup milk (or dairy-free alternative)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Stir in the broccoli florets and diced potato, cooking for 2 minutes.
4. Pour in the chicken or vegetable broth and add the dried thyme and rosemary. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for a more rustic texture.
6. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional herbs if desired.

This garlic and herb-infused broccoli cheddar soup offers a wonderful balance of freshness and savory flavors.

The addition of thyme and rosemary elevates the dish and gives it an extra layer of complexity, while the rich cheddar cheese maintains the comforting factor.

This version is perfect for those who appreciate the earthy, herbal notes in their soups.

Broccoli Cheddar Soup with Cauliflower (Gluten-Free)

This gluten-free broccoli cheddar soup with cauliflower is a low-carb, nutrient-packed alternative that’s just as comforting as the classic.

The cauliflower adds creaminess to the soup without the need for heavy cream, making it a light yet satisfying choice.

It’s the perfect balance of flavor and texture, ideal for a healthier take on a favorite dish.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups vegetable or chicken broth
• 1 cup milk (or non-dairy milk)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the broccoli and cauliflower florets to the pot, stirring for 2 minutes to combine.
4. Pour in the broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or blend part of it for a chunkier texture.
6. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese if desired.

This broccoli cheddar soup with cauliflower is a great low-carb alternative that maintains the creamy, cheesy richness of the original.

The cauliflower helps to thicken the soup naturally, providing a creamy texture without the need for heavy cream or flour.

It’s a lighter, gluten-free option that’s perfect for anyone looking to enjoy a healthier version of the classic dish.

Broccoli Cheddar Soup with Chia Seeds (Gluten-Free)

This gluten-free broccoli cheddar soup with chia seeds adds a fun twist by incorporating chia seeds for an extra boost of omega-3 fatty acids, fiber, and protein.

The chia seeds also thicken the soup, making it even more satisfying. It’s a healthy yet delicious way to enjoy a comforting bowl of soup.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large carrot, peeled and diced
• 4 cups vegetable or chicken broth
• 1 tbsp chia seeds
• 1 cup milk (or dairy-free alternative)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the broccoli florets and diced carrot, cooking for 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Once the vegetables are cooked, add the chia seeds and stir well. Let the soup simmer for an additional 5 minutes to allow the chia seeds to expand and thicken the soup.
6. Use an immersion blender or transfer the soup to a blender to blend until smooth or leave it slightly chunky for more texture.
7. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with extra cheese or herbs if desired.

This broccoli cheddar soup with chia seeds offers a nutritional boost while still delivering the creamy, cheesy goodness you expect.

The chia seeds add a pleasant texture and help to thicken the soup naturally, making it even more filling.

This is a great option for anyone looking to enjoy a healthier, fiber-rich twist on the classic.

Spicy Broccoli Cheddar Soup (Gluten-Free)

If you love a little heat, this spicy broccoli cheddar soup is a perfect option.

With the addition of jalapeños and a touch of cayenne pepper, this soup delivers a nice kick without overpowering the rich, cheesy flavor.

The heat complements the creaminess of the cheddar for a balanced, flavorful bowl.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 jalapeños, deseeded and chopped (adjust to spice preference)
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups vegetable or chicken broth
• 1 tsp cayenne pepper (optional, for extra spice)
• 1 cup milk (or dairy-free milk)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.
3. Stir in the broccoli florets and diced potato, cooking for 2 minutes.
4. Pour in the broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Once the vegetables are cooked, use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer more texture.
6. Stir in the milk, cayenne pepper (if using), and shredded cheddar cheese, cooking until the cheese is melted and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese or a few slices of fresh jalapeño for an extra kick.

This spicy broccoli cheddar soup is perfect for those who like to turn up the heat.

The combination of jalapeños and cayenne adds a bold flavor that cuts through the creaminess of the cheddar, creating a deliciously balanced dish.

It’s a great option for a chilly evening when you’re craving something comforting with a little extra punch.

Roasted Garlic Broccoli Cheddar Soup (Gluten-Free)

For those who love the deep, rich flavor of roasted garlic, this gluten-free broccoli cheddar soup is a must-try.

Roasting the garlic brings out its natural sweetness and mellows its flavor, infusing the soup with a savory depth that perfectly complements the broccoli and cheddar.

Ingredients:

• 1 head of garlic
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free milk)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast in the oven for 30-40 minutes, until the garlic is soft and golden.
2. While the garlic is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the broccoli florets and diced potato, cooking for 2 minutes.
5. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
6. Once the garlic is roasted, squeeze the softened cloves into the soup and blend until smooth with an immersion blender, or leave it slightly chunky for a heartier texture.
7. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with extra cheese or fresh herbs if desired.

Roasted garlic transforms this broccoli cheddar soup into something truly special.

The mellow, sweet garlic flavor pairs perfectly with the richness of the cheddar and the freshness of the broccoli, creating a deliciously savory soup.

This recipe is ideal for garlic lovers and anyone looking to elevate their soup with a deep, roasted flavor.

Lemon and Dill Broccoli Cheddar Soup (Gluten-Free)

This lemon and dill broccoli cheddar soup adds a refreshing twist to the classic recipe with the bright flavors of lemon and fresh dill.

The lemon enhances the natural sweetness of the broccoli while the dill adds a subtle, herby kick that complements the creamy cheddar. It’s a light, zesty version of a comforting favorite.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free milk)
• 2 cups shredded sharp cheddar cheese
• 1 tbsp fresh dill, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the broccoli florets and diced potato, cooking for 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
6. Stir in the milk, shredded cheddar cheese, chopped dill, lemon zest, and lemon juice. Cook until the cheese has melted and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra dill or lemon slices if desired.

The addition of lemon and dill gives this gluten-free broccoli cheddar soup a unique, bright flavor that balances the richness of the cheese.

The zesty lemon adds freshness, while the dill introduces an herbaceous note that elevates the dish.

This version is perfect for those who crave a light yet comforting soup with a little extra punch.

Broccoli Cheddar Soup with Almond Milk (Gluten-Free)

This version of broccoli cheddar soup swaps traditional milk for almond milk, making it a dairy-free, gluten-free option without sacrificing the creaminess or flavor.

The almond milk provides a slightly nutty undertone that enhances the soup’s overall richness, while still keeping the cheddar cheese at the forefront.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup almond milk (unsweetened)
• 2 cups shredded sharp cheddar cheese (dairy-free if needed)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the broccoli florets and diced potato, cooking for 2 minutes.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
6. Stir in the almond milk and shredded cheddar cheese, cooking until the cheese is melted and the soup becomes creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese or a sprinkle of fresh herbs if desired.

This broccoli cheddar soup made with almond milk is a perfect dairy-free and gluten-free option for those with dietary restrictions.

The almond milk adds a subtle, creamy texture that pairs well with the sharp cheddar, making it just as rich and satisfying as the traditional version.

This soup is perfect for anyone looking for a lighter alternative without compromising on flavor.

Bacon and Broccoli Cheddar Soup (Gluten-Free)

For a smoky, savory twist on the classic, this bacon and broccoli cheddar soup adds crispy bacon to the mix.

The bacon brings a delightful crunch and smoky flavor that complements the richness of the cheddar and the freshness of the broccoli, making it an irresistible addition to your soup repertoire.

Ingredients:

• 4 slices bacon, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free alternative)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon grease in the pot.
2. Add olive oil to the pot and heat over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the broccoli florets and diced potato, cooking for 2 minutes.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
6. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer.
7. Stir in the milk and shredded cheddar cheese, cooking until the cheese is melted and the soup becomes creamy.
8. Season with salt and pepper to taste.
9. Top the soup with the crispy bacon bits before serving.

This bacon and broccoli cheddar soup is a deliciously smoky and savory version of the classic.

The crispy bacon adds a satisfying crunch and a depth of flavor that complements the creamy, cheesy base.

It’s perfect for those who love the combination of rich cheese and smoky bacon in a comforting, gluten-free soup.

Mushroom and Broccoli Cheddar Soup (Gluten-Free)

This mushroom and broccoli cheddar soup combines earthy mushrooms with the fresh flavor of broccoli, creating a rich and hearty soup.

The umami from the mushrooms deepens the overall flavor of the dish, making it more satisfying and perfect for mushroom lovers.

With the creamy cheddar, it’s a cozy bowl of comfort.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button or cremini)
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free alternative)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become tender, about 5-7 minutes.
3. Stir in the broccoli florets and diced potato, cooking for 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for more texture.
6. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese or fresh herbs if desired.

This mushroom and broccoli cheddar soup is a perfect combination of earthy mushrooms and fresh, vibrant broccoli.

The mushrooms give the soup an extra layer of depth and flavor, making this a heartier option while still keeping it light and gluten-free.

It’s ideal for those who enjoy the savory richness of mushrooms mixed with the classic cheesy soup.

Butternut Squash and Broccoli Cheddar Soup (Gluten-Free)

This gluten-free butternut squash and broccoli cheddar soup brings a sweet, velvety twist to the traditional broccoli cheddar soup.

The naturally sweet butternut squash pairs wonderfully with the creamy cheddar, creating a perfect balance of flavors.

This version is a great way to sneak in more veggies while still indulging in a comforting bowl of soup.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups butternut squash, peeled and cubed
• 4 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free alternative)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cubed butternut squash and broccoli florets, cooking for 2-3 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for more texture.
6. Stir in the milk and shredded cheddar cheese, cooking until the cheese melts and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese or fresh herbs if desired.

The sweetness of the butternut squash adds a unique twist to this broccoli cheddar soup.

The squash gives the soup a smooth, velvety texture, while the sharp cheddar adds the perfect balance of richness.

This version is great for those who enjoy a slightly sweeter, more comforting version of the classic soup.

Sweet Potato and Broccoli Cheddar Soup (Gluten-Free)

This sweet potato and broccoli cheddar soup combines the natural sweetness of sweet potatoes with the savory flavor of broccoli and cheese.

The sweet potatoes add creaminess and a touch of sweetness that perfectly balances the sharpness of the cheddar.

This is a great hearty soup, packed with nutrients and flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and diced
• 4 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free milk)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the diced sweet potatoes and broccoli florets, cooking for 2-3 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes until the sweet potatoes are soft and the broccoli is tender.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture.
6. Stir in the milk and shredded cheddar cheese, cooking until the cheese has melted and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese or fresh herbs if desired.

The sweet potato adds a natural sweetness and creamy texture to this broccoli cheddar soup, making it both comforting and flavorful.

The savory broccoli and sharp cheddar create a perfect balance with the sweet potato, resulting in a satisfying, gluten-free soup that’s full of nutrients.

This version is a great way to enjoy a filling soup with an extra layer of flavor.

Coconut Milk and Broccoli Cheddar Soup (Gluten-Free)

This coconut milk and broccoli cheddar soup adds a creamy, tropical twist to the traditional recipe.

The coconut milk introduces a subtle sweetness and richness that perfectly complements the sharpness of the cheddar and the freshness of the broccoli.

This version is not only gluten-free but also dairy-free, making it a perfect option for those with multiple dietary restrictions.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large potato, peeled and diced
• 4 cups vegetable or chicken broth
• 1 can (14 oz) coconut milk (full-fat for a richer flavor)
• 2 cups shredded sharp cheddar cheese (dairy-free if needed)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the broccoli florets and diced potato, cooking for 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture.
6. Stir in the coconut milk and shredded cheddar cheese, cooking until the cheese melts and the soup becomes creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese or fresh herbs if desired.

The coconut milk adds a velvety richness and a hint of sweetness to this gluten-free broccoli cheddar soup, balancing the sharp cheddar with a tropical twist.

This version is especially great for those avoiding dairy but still craving a creamy, comforting soup with a unique flavor.

Paleo Broccoli Cheddar Soup (Gluten-Free)

This paleo-friendly broccoli cheddar soup keeps things simple and clean, using only whole foods to create a rich and creamy soup.

With no dairy, grains, or processed ingredients, this version focuses on wholesome ingredients like almond milk and nutritional yeast for a cheesy flavor without the dairy.

Ingredients:

• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 1 large sweet potato, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast (for cheesy flavor)
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the broccoli florets and diced sweet potato, cooking for 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for a heartier texture.
6. Stir in the almond milk and nutritional yeast, cooking until the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional nutritional yeast or fresh herbs if desired.

This paleo-friendly version of broccoli cheddar soup is perfect for those on a grain-free or dairy-free diet.

The sweet potato provides creaminess, while the nutritional yeast gives a cheesy flavor, making it a great alternative to traditional cheddar cheese.

It’s a comforting and wholesome bowl that’s both delicious and nutrient-dense.

Cauliflower and Broccoli Cheddar Soup (Gluten-Free)

This cauliflower and broccoli cheddar soup is a lighter take on the classic, using cauliflower to create a smooth, creamy base that complements the broccoli and sharp cheddar.

The cauliflower’s mild flavor adds a delicate richness to the soup, making it a great choice for those who want a less-potato-heavy version of broccoli cheddar soup.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups cauliflower florets
• 4 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup milk (or dairy-free alternative)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cauliflower and broccoli florets, cooking for 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for more texture.
6. Stir in the milk and shredded cheddar cheese, cooking until the cheese is melted and the soup is creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with extra cheese or fresh herbs if desired.

The cauliflower in this gluten-free broccoli cheddar soup serves as a wonderfully creamy base without adding heaviness, making it a great low-carb alternative.

Paired with the broccoli and sharp cheddar, the soup maintains the rich, comforting feel of the classic but with a lighter twist that’s just as satisfying.