This easy, healthy Broccoli Cheese Soup is gluten free, delicious, super cheesy and is done in just 30 minutes!
With all of this snow and rain, all that sounds good to me is a delicious bowl of soup. This soup hits the spot perfectly. I mean it has to be comfort food number 1 right?. And let me tell you it is the BEST broccoli cheese soup that I have had! This soup is so creamy and not because of tons of cream, no no, just one potato adds all the creaminess it needs. It is perfect for cold weather.
The beauty of this gluten-free broccoli cheddar soup is that everyone seems to love it.. It also happens to be healthy and perfect for clean eating.
It’s an easy soup to make and is ready in 30 minutes. It’s absolutely perfect to take to work as I did and in the afternoon it’s a great pick me up too. I loved this soup beyond words.
⏰ : Prep time : 10 minutes
🍴 : Cooking time : 20 minutes
🍜 : Serves : 2 as a main or 4 as a starter
- 2 tbsp. Olive oil
- 1 small onion, peeled and chopped fine
- 1 clove garlic, peeled and chopped
- 1 cellery stick, washed and sliced
- freshly grated pepper
- 1 large potato, peeled and cubed small
- 1 tbsp. (gluten free) Flour
- 1 bay leaf
- 1 medium head broccoli, cut into florettes. 1/2 cup florettes set aside
- 1 1/2 Cup Milk (I use half fat milk) Soy, lactose-free , it all works
- 1 Cup Chicken or vegetable stock
- A handful of fresh Basil leafs, some smaller leafs reserved for decorating
- 1 Cup grated cheddar (loosely packed)
- Créme fraîche to serve
Chopped spring onion or chives to serve
Heat the olive oil in a large pot.
Add onions and garlic and sautee until translucent.
Add potato and cook for a few more minutes.
Add the flour and stir to coat everything.
Add milk and stock. Stir well to mix everything.
Chop most of the Basil, remember to reserve some small whole leafs for decorating. Add the chopped Basil to the soup.
Add bay leaf and Broccoli florettes and put on the lid of the pot. Bring to a simmer and cook for about 20 minutes.
Meanwhile steam the remaining cup of broccoli florettes in the microwave for three minutes on high and reserve to add to the finished soup. This way they stay nice and bright green.
Remove the Bay leaf!
With a hand held blender, puree the soup until creamy and velvety.
Add the broccoli florets and heat thru.
Serve with a dollop of crème fraîche and some chopped chives.