Easy Broccoli Cheddar Soup (Gluten Free)
Inspired by the coziest meal at Panera, my gluten free broccoli cheddar soup is nourishing, warm and the best way to celebrate Soup Season.
Servings: 5
Ingredients
- 2 tablespoon butter
- 1 yellow onion diced
- 3 cloves garlic pressed
- 1 large head of broccoli including the stalks (about 1 lb)
- 1 yukon gold potato diced (about 1.5 cups)
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon paprika
- 900 mL vegetable broth
- ½ cup Greek yogurt
- 1 cup shredded carrots
- 2 cups cheddar cheese
Instructions
- In a large pot over medium heat, add butter. Once hot add onion and garlic and saute until onions are translucent and fragrant (about 3-4 minutes).
- Add broccoli stalks, potato, salt, pepper and paprika and stir. Pour in vegetable broth and bring to a simmer. Cover and allow to cook until broccoli stalks and potato are tender enough to be pierced with a fork (about 8-10 minutes).
- Once soft, pour soup into a high powered blender or use an immersion blender to blend until smooth.
- Add soup back into the pot, stir in Greek yogurt and add broccoli florets and carrots. Allow to simmer, stirring frequently until the broccoli is fully cooked.
- Stir in the cheese and enjoy! You may wish to top with crushed gluten free crackers if desired!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 2cups | Calories: 337kcal | Carbohydrates: 24g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 1580mg | Potassium: 722mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6110IU | Vitamin C: 119mg | Calcium: 423mg | Iron: 1mg
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