This blog may contain affiliate links that I make a small commission from. 

This Creamy Broccoli Soup is savory and so full of flavor with the perfect balance of broccoli and cheeses. We are knee-deep into soup season in our house and I am here for it! And this delicious soup is one that we rotate into the menu often!

It’s perfect for the holidays, but our favorite time of the year to enjoy it is for Valentine’s Day. When I was a girl my parents would always forgo the traditional couples date night and plan an ornate, candlelit dinner for my sisters and me.

What You Will Love About This Recipe:

• The flavor is rich and comforting
• Just a few simple ingredients are needed!
• Wholesome and healthy ingredients! 
• Pairs well with most main dishes
• Make a wonderful holiday side dish, or a simple winter dinner

Ingredients:

• Frozen or Fresh Broccoli Florets
  • Amount: 4 cups (about 2 medium heads of fresh broccoli or 1-pound frozen florets).
  • Notes: Fresh broccoli will provide a firmer texture, while frozen broccoli is convenient and cooks faster.
• Chicken Stock or Chicken Broth 
  • Amount: 2 cups.
  • Notes: Use a high-quality, gluten-free chicken stock for richer flavor. Vegetable stock or vegetable broth is a good substitute for a vegetarian option. Bone broth would also work!
• Butter
  • Amount: 1 tablespoon.
  • Notes: Provides richness; use unsalted butter for better control of the soup’s seasoning.
• Gluten-Free Flour
  • Amount: 1 tablespoon.
  • Notes: Use a neutral gluten-free flour blend, like one with rice flour and starches. Avoid almond or coconut flour for this recipe, as they may alter the texture and taste.
• Whole Milk
  • Amount: 1/2 cup.
  • Notes: Contributes to the creamy base. Substitute with lactose-free whole milk or unsweetened almond milk if needed.
• Heavy Cream
  • Amount: 1/2 cup.
  • Notes: Adds richness. You can adjust the quantity to make the soup lighter or richer. You could replace both the milk and the cream with half & half!
• Parmesan Cheese
  • Amount: ½ cup, freshly grated.
  • Notes: Use high-quality parmesan for a more pronounced nutty flavor. Ensure it’s gluten-free, as some pre-grated options may have gluten-containing additives.
• Romano Cheese
  • Amount: ¼ cup, freshly grated.
  • Notes: This cheese complements the parmesan with a sharper, saltier profile. Substitute with extra parmesan if Romano isn’t available.

Instructions:

1. Prepare the Broccoli
   • If using fresh broccoli, chop into florets and peel/dice the stems. For frozen broccoli, no prep is needed.
   • Place the broccoli in a large pot and cover with water. Add a pinch of salt to enhance flavor.
   • Bring the water to a boil over medium-high heat. Cook the broccoli until tender, about 8-10 minutes for fresh or 5-7 minutes for frozen.
   • Strain the water from the pot and set the broccoli aside to cool slightly.
2. Blend the Broccoli
   • Add the cooked broccoli and chicken stock to a blender.
   • Blend until smooth and creamy. For a chunkier texture, pulse the blender a few times instead of blending fully.
   • Set the blended broccoli mixture aside.
3. Prepare the Cream Base
   • In a large saucepan, melt butter over medium-low heat.
   • Once melted, sprinkle in gluten-free flour. Whisk continuously for 1-2 minutes to form a smooth roux and cook out the raw flour taste.
   • Gradually pour in whole milk and heavy cream into the flour mixture, whisking constantly to prevent lumps.
   • Bring the mixture to a gentle simmer and continue whisking until it thickens slightly, about 3-5 minutes.
4. Combine the Broccoli and Cream Base
   • Slowly pour the broccoli mixture into the saucepan with the cream base.
   • Whisk to combine thoroughly.
5. Incorporate the Cheese and Seasoning
   • Add grated parmesan cheese and grated Romano cheese to the pot.
   • Season with salt and freshly cracked black pepper to taste.
   • Stir over medium heat until the cheese has fully melted and the soup is creamy.
6. Simmer and Finish
   • Reduce the heat to low and let the soup simmer for 10-15 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
7. Serve
   • Ladle the cozy soup into bowls and serve hot. Pair with hearty roasted meat for a complete meal, or keep it simple with fresh gluten-free bread and additional cheese on the side.

This soup can easily be dressed up to pair with a fancy dinner, or it can be a simple weeknight meal to fill hungry bellies. It’s so versatile and I absolutely love it! To store, leftover soup can be kept in an airtight container and stored in the refrigerator (I like using Pyrex, for easy lunches and quick warm ups). Consume within 5 days. 

Perfect Pairings: 

Breads and Crackers

• Gluten-Free Crusty Bread: A warm, crusty loaf is perfect for dipping. Look for gluten-free artisan options or bake your own.
• Garlic Parmesan Breadsticks: Gluten-free breadsticks brushed with garlic butter and sprinkled with parmesan are flavorful and satisfying.
• Cheddar Biscuits: Fluffy, cheesy gluten-free biscuits add a savory twist.
• Seed Crackers: Crisp gluten-free crackers, such as those made with seeds and grains, are ideal for scooping up soup.

Salads

• Caesar Salad: A classic Caesar with gluten-free croutons adds a fresh, crisp contrast.
• Apple and Walnut Salad: Sweet apples, toasted walnuts, and a light vinaigrette provide a sweet and tangy complement.
• Spinach and Berry Salad: Toss spinach, fresh berries, and a citrus vinaigrette for a light, fruity side.

Proteins

• Grilled Chicken Breast: Lightly seasoned or marinated grilled chicken pairs beautifully with the creamy texture.
• Roasted Turkey: Slices of herb-roasted turkey can make the meal more substantial.
• Crispy Bacon or Pancetta: Crumble over the soup or serve on the side for added texture and smoky flavor.
• Pan-Seared Salmon: A flaky, buttery salmon fillet adds richness and omega-3s.

Vegetable Sides

• Roasted Brussels Sprouts: Tossed with olive oil and roasted until caramelized, these make a hearty side.
• Carrot Fries: Oven-roasted carrot “fries” are sweet, savory, and kid-friendly.
• Stuffed Bell Peppers: Mini bell peppers filled with quinoa and cheese add a colorful, satisfying accompaniment.

Toppings for the Soup

• Toasted Nuts: Slivered almonds or chopped hazelnuts for crunch.
• Shredded Cheese: Extra parmesan, cheddar, or a cheese blend sprinkled on top.
• Crumbled Gluten-Free Croutons: Adds crunch and texture.
• Fresh Herbs: A sprinkle of chopped parsley, chives, or thyme for brightness.

Drinks

• White Wine: A crisp Chardonnay or Sauvignon Blanc complements the creamy flavors.
• Sparkling Water with Lemon: Refreshing and palate-cleansing.
• Apple Cider: Warm or chilled, it pairs nicely with the hearty flavors of the soup.

Indulge in the comforting warmth of this gluten-free Creamy Broccoli Soup, a rich and flavorful dish perfect for chilly days or anytime you crave a satisfying meal. Made with tender broccoli, gluten-free chicken stock, a silky cream base, and a blend of parmesan and Romano cheeses, this soup delivers the ultimate creamy texture with a savory kick. Whether you’re looking for a gluten-free dinner option, a healthy meal packed with vegetables, or a quick recipe to please the whole family, this broccoli soup is an easy and versatile choice. Pair it with crusty gluten-free bread, a crisp Caesar salad, or your favorite protein for a complete and delicious meal. This hearty, cheesy soup is not only easy to make but also ideal for meal prep or freezing for later. It’s a must-try recipe for soup lovers and perfect for anyone seeking comfort food with a gourmet twist.

Check out the recipe card below for this delicious and creamy gluten-free broccoli cheese soup!

Creamy, Gluten Free, Broccoli Cheese Soup Recipe

This Creamy Broccoli Soup is savory and so full of flavor with the perfect balance of broccoli and cheeses. Made with tender broccoli, gluten-free chicken stock, a silky cream base, and a blend of parmesan and Romano cheeses, this soup delivers the ultimate creamy texture with a savory kick.

Print Recipe

Prep Time:10 minutes mins

Cook Time:7 minutes mins

Ingredients

• 4 cups Frozen or Fresh Broccoli Florets
• 2 cups chicken stock
• 1 tablespoon Butter
• 1 tablespoon Gluten-Free Flour
• 1/2 cup Whole Milk
• 1/2 cup Heavy Cream
• ½ cup Parmesan Cheese freshly grated
• ¼ cup Romano Cheese freshly grated
• salt and pepper to taste

Instructions

• If using fresh broccoli, chop into florets and peel/dice the stems. For frozen broccoli, no prep is needed.
• Place the broccoli in a large pot and cover with water. Add a pinch of salt to enhance flavor.
• Bring the water to a boil over medium-high heat. Cook the broccoli until tender, about 8-10 minutes for fresh or 5-7 minutes for frozen.
• Strain the water from the pot and set the broccoli aside to cool slightly.
• Add the cooked broccoli and chicken stock to a blender.
• Blend until smooth and creamy. For a chunkier texture, pulse the blender a few times instead of blending fully.
• Set the blended broccoli mixture aside.
• In a large saucepan, melt butter over medium-low heat.
• Once melted, sprinkle in gluten-free flour. Whisk continuously for 1-2 minutes to form a smooth roux and cook out the raw flour taste.
• Gradually pour in whole milk and heavy cream into the flour mixture, whisking constantly to prevent lumps.
• Bring the mixture to a gentle simmer and continue whisking until it thickens slightly, about 3-5 minutes.
• Slowly pour the broccoli mixture into the saucepan with the cream base.
• Whisk to combine thoroughly.
• Add grated parmesan cheese and grated Romano cheese to the pot.
• Season with salt and freshly cracked black pepper to taste.
• Stir over medium heat until the cheese has fully melted and the soup is creamy.
• Reduce the heat to low and let the soup simmer for 10-15 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
• Ladle the cozy soup into bowls and serve hot. Pair with hearty roasted meat for a complete meal, or keep it simple with fresh gluten-free bread and additional cheese on the side.

Servings: 1