Gluten-Free Broccoli Cheese Soup

Thick, hearty, creamy, and with the sharp tang of cheddar cheese, this soup is sure to be a hit.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 482 kcal
Author Cara Comini


  • 1 tablespoon melted butter
  • 1 medium onion chopped
  • 1 cups heavy cream
  • 3 cups chicken stock recipe (buy chicken stock here)
  • 1 small head fresh broccoli stem removed and florets chopped into bite-sized pieces (about 3 cups chopped)
  • 1 large carrot shredded
  • 1 ⁄4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese 2 cups
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper


  1. In the bottom of a stock pot, melt butter over medium heat and add onion once chopped.
  2. Saute onions until edges start to brown and onions are soft.
  3. Add cream, chicken stock, chopped broccoli, and carrot, keeping on medium heat.
  4. Once the soup is simmering, lower heat to medium-low (or low on the Instant Pot Saute Function) and cook an additional 20 minutes, or until broccoli is soft.
  5. Add nutmeg, salt, and pepper and use an immersion blender (or process a few batches through a regular blender and pour them back in) to puree the soup to desired consistency. The more you puree it, the thicker it will be. I like to leave some chunks for texture, but have it mostly smooth and creamy.
  6. Stir in grated cheddar cheese, reserving a little to top the bowls of soup with as garnish. Serve immediately.

  7. *Take care not to reheat to a boil after adding the cheese or the cheese will break down and the texture will be unappetizing.
Nutrition Facts
Gluten-Free Broccoli Cheese Soup
Amount Per Serving (1 bowl)
Calories 482 Calories from Fat 396
% Daily Value*
Fat 44g68%
Carbohydrates 5g2%
Fiber 1g4%
Protein 17g34%
Vitamin A 4100IU82%
Calcium 430mg43%
* Percent Daily Values are based on a 2000 calorie diet.