When it was time to take my senior pictures, it was my mom who took me. It was just me and her, which was a rare occurrence when you have a big family, so I was savored that one-on-one time. We wondered west, to Jenks, Oklahoma for the pictures at sunset, then on the way home, detoured to Panera. At the time, I hadn’t been diagnosed with Celiac Disease so I would always gladly part take in their bread bowls, and while my sisters preferred the baked potato soup, my mom and me referred the Panera broccoli cheddar soup. 

And honestly, since my diagnosis in 2006, I hadn’t had broccoli cheddar soup. When I set out to make my own recipe, I knew I wanted the creamy texture, with some bits of cooked broccoli still lingering. And I wanted a more robust flavor with the bacon, and an added dose of protein with pureed cottage cheese. This recipe checks all of those boxes – added protein, perfect texture, and depth of flavor with the bacon and paprika. 

This Gluten-Free Broccoli and Bacon Cheese Soup is perfect for soup season! It is hearty and filling and the ultimate comfort food! The texture is creamy perfection on a cold winter day, full of protein and delicious flavor!

Why You Will Love This Recipe:

• An easy soup recipe is quick to make, but oh-so filling!
• The extra boost of protein adds an extra dose of satisfying
• Perfect for the Fall and Winter months
• Pairs well with a bread bowl or rustic artisan bread
• This recipe is a crowd pleaser and can easily be doubled
• It makes great leftovers for next night’s dinner or tomorrow’s lunch
• Simple ingredients found at the grocery store
• Wholesome ingredients you will feel good about feeding your family

Ingredients:

• 1 tablespoon butter (unsalted, to sauté the vegetables and bring out their natural sweetness)
• 1/2 large yellow onion, diced (about 3/4 cup; adds a mild, savory base flavor to the soup)
• 2 large carrots, peeled and diced (about 1 cup; provides a touch of sweetness to balance the savory and smoky flavors)
• 2 stalks celery, diced (about 1/2 cup; contributes a fresh, aromatic note that complements the vegetables)
• 2 cloves garlic, minced (or 1 teaspoon garlic paste for convenience; adds a robust, aromatic depth to the soup)
• 1/4 cup all-purpose gluten-free flour (a thickening agent that doesn’t compromise the creamy texture; use a blend with xanthan gum for the best consistency)
• 1/2 teaspoon smoked paprika (lends a subtle smokiness that enhances the bacon and balances the creaminess)
• 4 cups chicken broth or chicken stock (use low-sodium broth for better flavor control; it provides a savory backbone to the soup – and while you can substitute vegetable broth for the chicken broth, it’s not my favorite)
• 4 cups chopped fresh broccoli florets (about 2 medium head of broccoli, brings a fresh, earthy flavor and slight crunch)
• 2 cups whole milk (rich and creamy, adding a luscious texture to the soup; substitute with unsweetened almond or oat milk if needed. You could also substitute 1/2 of the milk with heavy cream or half & half, for extra creamy texture)
• 4 oz sharp cheddar cheese, shredded (about 1 cup; delivers a bold, tangy cheesiness that pairs beautifully with the broccoli – you could also use extra sharp cheddar cheese)
• 1 cup low-fat cottage cheese, blended (adds a mild, creamy richness without overpowering the other flavors – this is the ingredient that will boost the protein content)
• 8 strips of bacon, chopped and cooked (salty, smoky, and crispy, providing a satisfying contrast to the creamy soup; reserve 1 tablespoon bacon grease to intensify the flavor)
• red pepper flakes (optional, but add a nice kick to the soup)

Instructions:

1. Cook the bacon:
   Heat a large pot over medium heat. Add the chopped bacon and cook until crispy, stirring occasionally to prevent burning (about 6-8 minutes). Once done, remove the bacon with a slotted spoon and set aside on a plate lined with paper towels. Leave half of the rendered bacon grease (about 1-2 tablespoons) in the pot for added flavor.
2. Sauté the aromatics:
   Add the diced onion, carrot, and celery to the pot with the bacon grease. Cook over medium heat for about 10 minutes, stirring frequently, until the vegetables are softened and aromatic. Adjust the heat slightly if needed to avoid browning too much.
3. Add garlic:
   Stir in the minced garlic and cook for 1 minute, or until fragrant. Be careful not to let the garlic burn, as it can become bitter.
4. Incorporate smoked paprika and flour:
   Sprinkle the smoked paprika over the vegetables and stir to coat evenly. Then, add the gluten-free flour and cook for about 1-2 minutes, stirring constantly. This helps to eliminate the raw flour taste and creates a roux-like base for thickening.
5. Melt the butter:
   Add the butter to the pot, allowing it to melt fully. Stir to combine, ensuring the vegetables are coated with the butter-flour mixture for a smooth, creamy texture.
6. Add broth and broccoli:
   Slowly pour in the chicken broth while stirring to prevent lumps. Add the chopped broccoli and increase the heat to medium-high. Bring the soup to a gentle simmer. Once simmering, reduce the heat to medium and cook for 8-9 minutes, or until the broccoli is tender but still vibrant green.
7. Incorporate the milk:
   Reduce the heat to low and pour in the milk. Stir gently and let the soup warm through, being careful not to let it boil, as high heat can cause the milk to curdle.
8. Melt the cheeses:
   Add the blended cottage cheese and shredded cheddar cheese to the pot. Stir constantly until the cheese melts and the soup is smooth. Again, keep the heat low to maintain a creamy consistency.
9. Blend for texture:
   Transfer one cup of soup to a regular blender and blend until smooth. To avoid pressure buildup from hot liquids, allow steam to escape through the vent or crack the lid slightly. Pour the blended soup back into the pot. Alternatively, use an immersion blender and pulse lightly to achieve a partially creamy texture while leaving some chunks of broccoli intact.
10. Season and finish:
    Taste the soup and add salt as needed (the bacon and broth will already provide some saltiness, so adjust to your preference).
11. Serve and garnish:
    Ladle the soup into bowls and garnish with the crispy bacon pieces. For extra flavor, add a sprinkle of shredded cheddar, a pinch of smoked paprika, or chopped fresh parsley.
12. Storage: Any leftover soup can be stored in an airtight container. Consume within 3-5 days. 

Perfect Pairings:

Breads and Rolls

1. Gluten-Free Garlic Bread
   • Toast gluten-free baguettes or rolls, brushed with garlic butter and a sprinkle of parsley. The crispy, garlicky bread is perfect for dipping.
2. Cheesy Gluten-Free Biscuits
   • Make savory biscuits using gluten-free flour, shredded cheddar, and a touch of garlic powder for a soft, cheesy side.
3. Gluten-Free Seeded Bread
   • Slices of hearty, seeded bread toasted with a bit of butter offer a nutty crunch and a great contrast to the creamy soup.

Salads

1. Crisp Caesar Salad
   • A gluten-free Caesar salad with crunchy romaine, parmesan, and gluten-free croutons adds freshness to the rich soup.
2. Apple and Walnut Salad
   • Mixed greens with thinly sliced apples, candied walnuts, dried cranberries, and a tangy vinaigrette provide a sweet and tangy contrast.

Snacks and Appetizers

1. Gluten-Free Crackers
   • Serve a plate of crispy gluten-free crackers on the side for dipping into the soup. Look for flavors like rosemary or garlic to complement the dish.
2. Roasted Veggie Skewers
   • Skewer and roast zucchini, bell peppers, and cherry tomatoes with olive oil and herbs. Their roasted sweetness pairs well with the soup’s richness.
3. Stuffed Mushrooms
   • Fill baby portobello mushrooms with a mix of gluten-free breadcrumbs, parmesan, and herbs, then bake. They add a savory, umami boost to the meal.

Additional Sides

1. Gluten-Free Potato Wedges
   • Crispy roasted potato wedges seasoned with paprika and garlic pair beautifully with the cheesy soup.
2. Steamed Asparagus or Green Beans
   • Add a light vegetable side with steamed asparagus or green beans tossed in olive oil and lemon juice.

Beverages

1. Crisp White Wine
   • A Sauvignon Blanc or Pinot Grigio cuts through the soup’s richness with bright acidity.
2. Hard Cider
   • A dry, gluten-free hard cider pairs wonderfully with the smoky bacon and cheese flavors.
3. Sparkling Water with Lemon
   • Light and refreshing, this keeps the meal balanced and palate-cleansing.

Check out the recipe card below for this gluten-free and healthy broccoli cheddar soup recipe – the ultimate cozy soup! This homemade version of broccoli cheddar soup will win against any of the traditional broccoli cheddar soups!

Gluten Free Broccoli Bacon Cheese Soup (high protein)

This Gluten-Free Broccoli and Bacon Cheese Soup is perfect for soup season! It is hearty and filling and the ultimate comfort food! The texture is creamy perfection on a cold winter day, full of protein and delicious flavor!

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Ingredients

• 1 tablespoon butter
• 1/2 large yellow onion, diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose gluten free flour
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 4 cups chopped broccoli
• 2 cups whole milk
• 4 ozs cheddar cheese, shredded (about 1 cup)
• 1 cup low fat cottage cheese, blended
• 8 strips of bacon, chopped and cooked

Instructions

• Brown the chopped bacon in a large pot. Remove from the pot once crispy. Leave half of the grease in the pot.
• Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
• Add the garlic and continue to cook over medium heat for one minute.
• Add the smoked paprika and flour and cook Melt the butter in a large pot over medium heat for one minute, stirring until the vegetables are coated with flour.
• Add the broth and broccoli and bring to a simmer.
• Simmer the broccoli for 8-9 minutes until softened.
• Add the milk and cook over low heat until the soup is warm.
• Add the blended cottage cheese and shredded cheese and stir until melted. Be careful not to turn the heat up too high or the milk will curdle.
• Transfer one cup of soup to a blender and blend, allowing steam to escape through the vent. Transfer the blended soup back to the pot. Alternatively, you can use an immersion blender to gently blend the soup.
• Add salt to taste, if needed.

Servings: 8