27+ Cozy and Nutritious Gluten-Free Broccoli Soup Recipes You’ll Love

Broccoli soup is a comforting and nutritious dish that’s perfect for any season.

Whether you prefer a creamy, cheesy version or a light, brothy soup, there are endless ways to enjoy this green powerhouse.

If you’re following a gluten-free diet, finding the right soup recipe can sometimes be challenging—but don’t worry!

We’ve got you covered with over 27 delicious gluten-free broccoli soup recipes that cater to a variety of tastes and dietary preferences.

From rich and creamy coconut-based soups to light and refreshing lemon-infused variations, these recipes will bring warmth and flavor to your table.

Whether you need a quick weekday dinner, a meal-prep option, or a comforting bowl on a chilly evening, this collection has something for everyone.

Let’s dive into these mouthwatering gluten-free broccoli soup ideas!

27+ Cozy and Nutritious Gluten-Free Broccoli Soup Recipes You’ll Love

With over 27 gluten-free broccoli soup recipes, there’s no shortage of delicious and healthy ways to enjoy this versatile vegetable.

Whether you’re looking for a quick and simple soup or a gourmet-inspired dish, these recipes ensure that you never have to compromise on taste or nutrition.

Broccoli soup is not only packed with vitamins and antioxidants but also incredibly easy to customize.

You can add your favorite dairy-free milk, experiment with different spices, or even throw in some extra veggies for a heartier meal.

No matter your preference, these recipes will keep you warm, satisfied, and energized.

Creamy Gluten-Free Broccoli Soup

This creamy broccoli soup is a comforting and nutrient-packed dish, perfect for those looking for a delicious gluten-free option.

The blend of fresh broccoli and creamy ingredients creates a rich, smooth texture, while the seasoning adds a savory touch.

It’s ideal for a cozy evening or as a hearty lunch, ensuring satisfaction without any gluten worries.

Ingredients:

• 2 cups fresh broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large potato, peeled and diced
• 4 cups vegetable broth (gluten-free)
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh lemon juice, for garnish (optional)
• Chopped parsley, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant and softened.
2. Add the diced potato to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Once simmering, add the broccoli florets and cook for about 10-15 minutes, until the vegetables are tender.
4. Once the vegetables are soft, use an immersion blender or regular blender to purée the soup until smooth. If you prefer a chunkier texture, blend only partially.
5. Stir in the almond milk, and season with salt and pepper to taste. Let it simmer for another 5 minutes.
6. Serve hot, garnished with fresh lemon juice and chopped parsley if desired.

This creamy broccoli soup is a delicious gluten-free option that delivers rich flavors while keeping the meal light.

The almond milk adds a subtle creaminess without overpowering the fresh taste of broccoli, making it the perfect comfort food.

It’s quick to prepare, filling, and packed with nutrients, making it a fantastic addition to your gluten-free recipe repertoire.

Lemon Garlic Broccoli Soup

Lemon garlic broccoli soup is an aromatic, refreshing take on a classic. This soup combines the bold flavors of garlic with the zesty kick of lemon, elevating the broccoli’s natural taste.

It’s a vibrant, healthy meal, full of antioxidants, fiber, and fresh flavors. A great choice for a light lunch or an appetizer to any meal.

Ingredients:

• 3 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups gluten-free vegetable broth
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 cup coconut milk (optional, for extra creaminess)
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the broccoli florets to the pot and stir for another 3-4 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for 10-12 minutes, until the broccoli is tender.
4. Stir in the lemon zest, lemon juice, and coconut milk if using. Allow the soup to simmer for an additional 2-3 minutes.
5. Using an immersion blender or regular blender, purée the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil or parsley.

This lemon garlic broccoli soup brings a refreshing twist to your typical broccoli soup.

The bright citrus flavor from the lemon perfectly balances the savory garlic, making this soup feel light yet flavorful.

It’s also a great way to incorporate more veggies into your diet, all while maintaining a gluten-free and dairy-free lifestyle.

Spicy Roasted Broccoli Soup

For those who enjoy a little heat, this spicy roasted broccoli soup is the perfect option.

The roasting process enhances the natural flavors of the broccoli, while the spice kick adds depth to the dish.

This gluten-free soup is both warming and satisfying, making it a fantastic choice for chilly evenings or any time you crave a bit of spice.

Ingredients:

• 4 cups broccoli florets
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp ground cumin
• 4 cups gluten-free vegetable broth
• Salt and pepper to taste
• 1/4 cup coconut cream (optional, for creaminess)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets and red bell pepper with olive oil, smoked paprika, cayenne pepper, cumin, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until they are slightly charred and tender.
2. In a large pot, sauté the chopped onion and garlic in a bit of olive oil over medium heat for 2-3 minutes.
3. Once the roasted vegetables are ready, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 5-7 minutes to combine the flavors.
4. Using an immersion blender or regular blender, purée the soup until smooth. Stir in the coconut cream, if desired.
5. Taste and adjust seasoning with salt, pepper, and additional spices if needed.
6. Serve hot, garnished with fresh cilantro.

This spicy roasted broccoli soup offers a fantastic mix of smoky, spicy, and savory flavors.

The roasted vegetables create a depth of taste that contrasts beautifully with the creamy coconut touch.

It’s a unique, bold option for anyone looking for a gluten-free soup with a little extra flair, perfect for both warming up on a cold day and impressing your taste buds.

Velvety Broccoli and Cheddar Soup (Gluten-Free)

This velvety broccoli and cheddar soup combines the goodness of fresh broccoli with the rich, comforting flavors of sharp cheddar cheese.

The creamy texture makes it feel indulgent, but it’s still gluten-free, ensuring everyone can enjoy a hearty bowl without worry.

It’s the perfect soup for a chilly evening or as a satisfying lunch.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 large potato, peeled and diced
• 4 cups gluten-free vegetable broth
• 1 cup unsweetened almond milk
• 1 1/2 cups shredded sharp cheddar cheese (gluten-free)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the diced potato and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and add the broccoli florets. Simmer for about 10-15 minutes, until the vegetables are tender.
4. Use an immersion blender or regular blender to purée the soup until smooth.
5. Stir in the almond milk and shredded cheddar cheese, allowing the cheese to melt into the soup.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme if desired.

This creamy broccoli and cheddar soup is a crowd-pleaser, with the cheese adding a rich, savory depth to the vegetable base.

The almond milk helps to achieve a smooth, creamy consistency without dairy, making it a comforting gluten-free dish for any occasion.

It’s a great way to enjoy a cheesy, hearty soup without compromising dietary needs.

Ginger-Lime Broccoli Soup

For a vibrant, zesty twist, this ginger-lime broccoli soup brings bold, refreshing flavors to your bowl.

The combination of fresh ginger and lime creates a unique balance, making this gluten-free soup both tangy and aromatic.

Perfect as a light lunch or a side dish to complement a main meal, it’s an exciting option for those looking to spice up their usual broccoli soup routine.

Ingredients:

• 3 cups broccoli florets
• 1 medium onion, chopped
• 2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 cup coconut milk
• Zest and juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper, to taste
• Chopped cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, ginger, and garlic, sautéing for 3-4 minutes until fragrant and softened.
2. Add the broccoli florets and cook for another 2-3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 10-12 minutes, until the broccoli is tender.
4. Stir in the coconut milk, lime zest, and lime juice, and let it simmer for an additional 2-3 minutes to combine the flavors.
5. Use an immersion blender or regular blender to purée the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.

The ginger-lime broccoli soup is a unique and refreshing take on the classic.

The tanginess from the lime and the warmth from the ginger provide a delicious contrast to the earthy taste of the broccoli.

Coconut milk adds a creamy finish, making it a satisfying yet light gluten-free soup perfect for those who enjoy bold flavors.

Simple Broccoli and Potato Soup (Gluten-Free)

This simple broccoli and potato soup is the epitome of comfort in a bowl. The earthy flavor of the potatoes complements the vibrant taste of broccoli, creating a satisfying, filling dish.

It’s an easy-to-make gluten-free recipe that is both nourishing and light, ideal for a quick meal after a busy day.

Ingredients:

• 3 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh chives or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce heat and add the broccoli florets. Simmer for 10-12 minutes until both the potatoes and broccoli are tender.
4. Use an immersion blender or regular blender to purée the soup until smooth. If you prefer a chunkier soup, blend only part of it.
5. Stir in the almond milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives or parsley.

This simple broccoli and potato soup is a warm, nourishing dish that is both hearty and light.

The potatoes add a creamy texture, while the broccoli provides a fresh, vibrant flavor.

It’s an easy-to-prepare gluten-free soup that can easily become a staple in your meal rotation, offering comfort and flavor in every spoonful.

Herbed Broccoli Soup (Gluten-Free)

This herbed broccoli soup brings out the best in the vegetable with the aromatic touch of fresh herbs.

A light yet satisfying gluten-free dish, the combination of parsley, thyme, and rosemary infuses the soup with earthy, fragrant flavors.

It’s a comforting and easy-to-make recipe, perfect for those who love fresh herbs in their soups.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 4 cups gluten-free vegetable broth
• 1/2 cup coconut milk or almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and add the rosemary, thyme, and parsley. Simmer for 10-15 minutes until the broccoli is tender.
4. Use an immersion blender or regular blender to purée the soup until smooth.
5. Stir in the coconut or almond milk, adjusting the texture as desired.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The herbed broccoli soup is a fresh and aromatic take on the traditional recipe.

The combination of rosemary, thyme, and parsley creates a depth of flavor that enhances the broccoli’s natural taste.

With the addition of a creamy base, this gluten-free soup offers a delicate yet flavorful bowl of warmth that is perfect for any occasion.

Smoky Broccoli Soup (Gluten-Free)

This smoky broccoli soup offers a delicious twist on the traditional recipe with the inclusion of smoked paprika.

The smoky flavor adds a richness that complements the freshness of the broccoli, creating a perfect balance of tastes.

This gluten-free soup is hearty enough to be a main dish, providing both comfort and flavor in every bite.

Ingredients:

• 4 cups broccoli florets
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 4 cups gluten-free vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional for a tangy finish)
• Chopped green onions or chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the smoked paprika and cook for another 2 minutes to release the smoky flavor.
3. Add the broccoli florets and stir for a few minutes before pouring in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the broccoli is tender.
4. Use an immersion blender or regular blender to purée the soup until smooth.
5. Stir in the almond milk and season with salt and pepper to taste. If desired, add a splash of lemon juice for a tangy finish.
6. Serve hot, garnished with chopped green onions or chives.

This smoky broccoli soup adds an exciting layer of flavor that’s both savory and slightly spicy. The smoked paprika elevates the soup, making it a standout dish.

This gluten-free option is perfect for those who enjoy a soup with a deeper, more complex flavor profile, ideal for any meal where you need something warming and unique.

Spicy Curried Broccoli Soup (Gluten-Free)

The spicy curried broccoli soup brings bold, exotic flavors to a comforting, familiar dish.

The warm and aromatic spices of curry powder, combined with the richness of the broccoli, create a harmonious and satisfying gluten-free soup.

This recipe is perfect for those who love a bit of heat and depth in their soups.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 4 cups gluten-free vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• A pinch of red pepper flakes (optional for extra heat)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the curry powder and turmeric, cooking for another 2 minutes until fragrant.
3. Add the broccoli florets and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-12 minutes until the broccoli is tender.
4. Use an immersion blender or regular blender to purée the soup until smooth.
5. Stir in the coconut milk and season with salt and pepper to taste. Add red pepper flakes if you prefer more heat.
6. Serve hot, garnished with fresh cilantro.

The spicy curried broccoli soup delivers a delightful kick with the combination of curry and turmeric, giving it both heat and a rich, earthy flavor.

Coconut milk adds a creamy touch, creating the perfect balance of spice and smoothness.

This gluten-free recipe is a fantastic option for those who enjoy a flavorful, spicy soup to warm them up on any occasion.

Broccoli and Cauliflower Soup (Gluten-Free)

This broccoli and cauliflower soup combines the goodness of two super vegetables to create a rich, creamy, and wholesome dish.

The subtle taste of cauliflower complements the bold flavor of broccoli, and together, they create a nutritious, gluten-free soup that’s perfect for those seeking a healthy yet indulgent meal.

Ingredients:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup coconut milk (or almond milk for a lighter version)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley or thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the cauliflower and broccoli florets to the pot, stirring for a few minutes to combine the flavors.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 10-12 minutes, until the vegetables are tender.
4. Use an immersion blender or regular blender to purée the soup until smooth.
5. Stir in the coconut milk for creaminess and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley or thyme.

This broccoli and cauliflower soup is not only comforting but also packed with nutrients.

The coconut milk adds a velvety texture that blends beautifully with the veggies, making it a satisfying gluten-free option.

The combination of both broccoli and cauliflower creates a mild yet flavorful base, ideal for a light meal or as a starter to any dinner.

Avocado Broccoli Soup (Gluten-Free)

The avocado broccoli soup offers a rich, creamy texture thanks to the addition of ripe avocado, making it an indulgent yet healthy choice.

This gluten-free soup is perfect for those who enjoy a creamy, smooth consistency, with a fresh and slightly nutty flavor from the avocado, complementing the broccoli’s earthy tones.

Ingredients:

• 4 cups broccoli florets
• 1 ripe avocado, peeled and pitted
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh lime juice (optional, for added freshness)
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10-12 minutes, until the broccoli is tender.
4. Once the broccoli is cooked, remove the soup from heat and let it cool slightly. Add the ripe avocado and almond milk, and blend the soup until smooth and creamy using an immersion blender or regular blender.
5. Season with salt, pepper, and a squeeze of fresh lime juice, if desired.
6. Serve hot, garnished with fresh cilantro.

This avocado broccoli soup is an indulgent, creamy, and nutritious gluten-free dish.

The avocado not only enhances the texture but also adds a rich, buttery flavor that perfectly complements the broccoli.

The lime juice adds a burst of freshness, making this soup a deliciously refreshing and satisfying option.

Tomato and Broccoli Soup (Gluten-Free)

This tomato and broccoli soup is a vibrant and healthy dish that combines the acidity of tomatoes with the earthy flavors of broccoli.

The result is a balanced, hearty soup that’s both refreshing and comforting.

This gluten-free recipe is perfect for those who enjoy a tangy, slightly sweet soup with a veggie boost.

Ingredients:

• 4 cups broccoli florets
• 2 cups diced tomatoes (fresh or canned, ensure they are gluten-free)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced tomatoes to the pot and cook for another 2-3 minutes, allowing the tomatoes to break down slightly.
3. Stir in the broccoli florets, vegetable broth, and oregano. Bring the soup to a boil, then reduce the heat and simmer for 10-12 minutes until the broccoli is tender.
4. Use an immersion blender or regular blender to purée the soup until smooth, or leave some chunks for texture if desired.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This tomato and broccoli soup is a flavorful gluten-free dish with the perfect balance of tangy and savory flavors.

The freshness of the tomatoes paired with the earthy broccoli creates a hearty yet light soup. It’s a wonderful, refreshing option for those who love a simple yet satisfying vegetable soup.

Miso Broccoli Soup (Gluten-Free)

This miso broccoli soup brings a savory, umami-packed twist to the classic broccoli soup.

The addition of miso paste infuses the soup with deep, rich flavors, while the broccoli provides a fresh, vibrant base.

This gluten-free recipe is perfect for those looking for a more savory, complex soup to warm up on a cold day.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp white or yellow miso paste (ensure it’s gluten-free)
• 4 cups gluten-free vegetable broth
• 1 tbsp sesame oil
• 1 tbsp tamari (or coconut aminos for a soy-free version)
• 1/2 tsp grated fresh ginger
• Salt and pepper, to taste
• Toasted sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets to the pot and stir for another 2-3 minutes to coat the broccoli with the aromatics.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10-12 minutes, until the broccoli is tender.
4. In a small bowl, whisk the miso paste with a little warm broth from the pot until smooth. Stir the miso mixture into the soup, and add tamari, salt, and pepper to taste.
5. Let the soup simmer for an additional 3-5 minutes to incorporate the flavors.
6. Serve hot, garnished with toasted sesame seeds.

This miso broccoli soup is a flavorful, gluten-free alternative that adds complexity and depth to your typical broccoli soup.

The miso paste enhances the savory richness, while the sesame oil gives it an aromatic finish. It’s a comforting bowl of soup with a satisfying umami kick.

Roasted Garlic and Broccoli Soup (Gluten-Free)

Roasted garlic and broccoli soup is a rich, aromatic, and comforting gluten-free dish that enhances the natural sweetness of the broccoli with the depth of roasted garlic.

The caramelized garlic adds a lovely sweetness and complexity, making this soup an elegant option for dinner or lunch.

Ingredients:

• 4 cups broccoli florets
• 1 whole head of garlic, peeled and cloves separated
• 1 medium onion, chopped
• 4 cups gluten-free vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme or rosemary, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the garlic cloves on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 20-25 minutes until golden and soft.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the roasted garlic to the pot, mashing it slightly with the back of a spoon, and cook for another 2 minutes.
4. Add the broccoli florets to the pot, then pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10-12 minutes until the broccoli is tender.
5. Use an immersion blender or regular blender to purée the soup until smooth.
6. Stir in the almond milk and season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme or rosemary if desired.

This roasted garlic and broccoli soup brings out a depth of flavor that is both rich and comforting.

The roasted garlic adds a caramelized sweetness that blends perfectly with the broccoli, creating a hearty yet smooth gluten-free soup.

It’s a wonderful choice for a cozy meal with a slightly sophisticated flavor.

Coconut-Curry Broccoli Soup (Gluten-Free)

Coconut-curry broccoli soup offers an exotic twist to your classic broccoli soup with the addition of coconut milk and curry powder.

This flavorful and creamy gluten-free soup brings a combination of spices, creamy texture, and the lightness of broccoli, making it an exciting and satisfying meal for any time of year.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 can (14 oz) full-fat coconut milk
• 4 cups gluten-free vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the curry powder and cook for another 1-2 minutes, allowing the spices to become fragrant.
3. Add the broccoli florets to the pot, stir to coat with the spices, then pour in the vegetable broth and bring to a simmer. Let the soup cook for 10-12 minutes, until the broccoli is tender.
4. Stir in the coconut milk and simmer for an additional 2-3 minutes to combine the flavors.
5. Use an immersion blender or regular blender to purée the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The coconut-curry broccoli soup is a rich, creamy, and flavorful gluten-free option that brings a wonderful mix of spices and sweetness.

The curry powder and coconut milk create a perfect balance of heat and creaminess, making this soup both satisfying and exciting.

It’s a great choice for those who love a little spice in their meals.

Lemon and Broccoli Soup (Gluten-Free)

This lemon and broccoli soup is a light and refreshing gluten-free option that brings a zesty kick to the traditional broccoli soup.

The citrusy tang of lemon elevates the natural flavors of the broccoli, while the creamy texture ensures a smooth, comforting bowl of soup.

This bright and vibrant soup is perfect for a fresh, uplifting meal.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large lemon (zest and juice)
• 4 cups gluten-free vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets to the pot and stir for another 3-4 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for 10-12 minutes until the broccoli is tender.
4. Stir in the lemon zest and lemon juice, and cook for an additional 2-3 minutes to allow the flavors to meld together.
5. Use an immersion blender or regular blender to purée the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This lemon and broccoli soup is a zesty and refreshing gluten-free dish that brightens up the earthy flavors of broccoli.

The addition of lemon provides a tangy lift, making it a perfect soup for spring or when you need a light, energizing meal.

The creamy base balances the citrus, creating a comforting yet fresh bowl of soup.

Broccoli and Carrot Soup (Gluten-Free)

This broccoli and carrot soup is a colorful and nutrient-packed gluten-free dish that combines the natural sweetness of carrots with the savory taste of broccoli.

The result is a sweet yet savory soup with a smooth, creamy texture, making it a great option for any meal of the day.

Ingredients:

• 3 cups broccoli florets
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh dill, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the carrots and broccoli to the pot, stirring for 2-3 minutes to combine.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 12-15 minutes, until the vegetables are tender.
4. Use an immersion blender or regular blender to purée the soup until smooth.
5. Stir in the coconut milk for a creamy finish and season with salt and pepper to taste.
6. Serve hot, garnished with fresh dill.

This broccoli and carrot soup is a naturally sweet and savory gluten-free option that is both nourishing and comforting.

The carrots add a lovely sweetness that complements the broccoli, while the coconut milk gives the soup a smooth, creamy texture.

It’s a great choice for a simple yet hearty meal that is rich in nutrients.

Pesto Broccoli Soup (Gluten-Free)

This pesto broccoli soup is a flavorful and aromatic gluten-free dish that combines the rich, herby flavors of pesto with the fresh, vibrant taste of broccoli.

The pesto adds an extra layer of depth, while the creamy base ensures a smooth and satisfying bowl of soup.

Perfect for those who enjoy a herby, fresh twist on their vegetable soup.

Ingredients:

• 4 cups broccoli florets
• 1/2 cup homemade or store-bought pesto (ensure it’s gluten-free)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Pine nuts, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the broccoli florets to the pot and stir for 2-3 minutes, allowing the broccoli to absorb the flavors.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for 10-12 minutes until the broccoli is tender.
4. Stir in the pesto and almond milk, mixing well to combine the flavors.
5. Use an immersion blender or regular blender to purée the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with pine nuts for a crunchy texture.

This pesto broccoli soup is a unique, flavorful gluten-free dish that combines the richness of pesto with the freshness of broccoli.

The pesto elevates the soup, giving it a bold, herby flavor that’s perfect for those who love a little extra zest in their meals.

It’s a comforting and satisfying option that feels both fresh and indulgent.

Crispy Chickpea and Broccoli Soup (Gluten-Free)

This crispy chickpea and broccoli soup adds a delightful crunch to your traditional broccoli soup with the addition of roasted chickpeas.

The crispy chickpeas provide a contrast to the creamy base, while the broccoli delivers a vibrant, healthy flavor.

It’s a satisfying gluten-free soup that feels hearty and refreshing at the same time.

Ingredients:

• 4 cups broccoli florets
• 1 cup canned chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh lemon juice, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the chickpeas on a baking sheet, drizzle with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, shaking halfway through, until the chickpeas are crispy.
2. While the chickpeas are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the broccoli florets to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the soup to a boil. Lower the heat and simmer for 10-12 minutes until the broccoli is tender.
5. Use an immersion blender or regular blender to purée the soup until smooth.
6. Stir in the almond milk and season with salt and pepper to taste.
7. Serve hot, garnished with roasted chickpeas and a squeeze of fresh lemon juice.

This crispy chickpea and broccoli soup is a perfect balance of texture and flavor.

The creamy soup pairs beautifully with the crunchy, spiced chickpeas, making each spoonful satisfying and exciting.

It’s a great gluten-free soup that’s both wholesome and flavorful, offering a satisfying twist on the usual broccoli soup.

Zucchini and Broccoli Soup (Gluten-Free)

This zucchini and broccoli soup is a light, refreshing gluten-free option that combines the delicate flavor of zucchini with the earthy, hearty taste of broccoli.

The soup has a fresh, green color and offers a subtle, creamy texture, making it an excellent choice for a wholesome meal or side dish.

Ingredients:

• 3 cups broccoli florets
• 2 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the chopped zucchini and broccoli florets to the pot, stirring to combine. Cook for another 5 minutes, allowing the vegetables to soften slightly.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10-12 minutes, until the vegetables are tender.
4. Use an immersion blender or regular blender to purée the soup until smooth and creamy.
5. Stir in the coconut milk for a velvety texture and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This zucchini and broccoli soup is a simple, yet delicious gluten-free dish that highlights the natural flavors of fresh vegetables.

The coconut milk adds a creamy richness, while the basil garnish brings an extra layer of freshness. It’s a light and nourishing soup that’s perfect for any occasion.

Broccoli and Sweet Potato Soup (Gluten-Free)

This broccoli and sweet potato soup is a comforting, hearty gluten-free dish that combines the earthy taste of broccoli with the natural sweetness of roasted sweet potatoes.

The combination creates a flavorful, nutrient-packed soup that’s perfect for a cozy dinner or lunch.

Ingredients:

• 4 cups broccoli florets
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• 1/2 cup coconut milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until soft and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the roasted sweet potatoes and broccoli florets 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 12-15 minutes, until the broccoli is tender.
5. Use an immersion blender or regular blender to purée the soup until smooth and creamy.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme.

This broccoli and sweet potato soup is a comforting and hearty gluten-free dish with a rich, velvety texture.

The roasted sweet potatoes add a natural sweetness that balances the broccoli’s earthiness, creating a perfect harmony of flavors.

It’s a nourishing and satisfying soup that’s ideal for chilly days.