Picture this: a cozy evening, a hint of chill in the air, and a steaming bowl of gluten-free cream of broccoli soup. It’s a comfort food embrace, a delicious way to warm up both body and soul. The marriage of creamy textures and the robust, earthy taste of broccoli makes this soup an absolute delight.

In this culinary journey, we embark on a quest to create a gluten-free version, ensuring that everyone can relish this bowl of comfort without any worry. We’ll transform humble broccoli into a velvety concoction that’s not only gluten-free but bursting with flavors. As a chef passionate about healthy eating, I’ve carefully refined this recipe, balancing flavors and textures to achieve a delightful soup that meets both dietary preferences and taste expectations.

Join me as we explore the alchemy of ingredients and the art of simmering, crafting a gluten-free cream of broccoli soup that’s bound to become a staple in your repertoire of comforting, nourishing meals. Let’s dive in and create magic in a bowl!

Gluten Free Crock Pot Soup

Ingredients:

4 cups broccoli florets, chopped
1 large onion, finely chopped
3 cloves garlic, minced
4 cups gluten-free vegetable broth
1 cup coconut milk (or any other non-dairy milk)
2 tablespoons olive oil
2 tablespoons gluten-free all-purpose flour
2 tablespoons nutritional yeast (for that subtle cheesy goodness)
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Gluten Free Substitute For Cream Of Chicken Soup

Ingredients Notes:

Let’s talk broccoli – the verdant star of this soup. Fresh, vibrant broccoli is essential. Opt for firm, dark green florets with tightly closed buds. A quick tip from my experiences: don’t discard the broccoli stems! They add a wonderful depth to the soup when finely chopped.

When it comes to gluten-free all-purpose flour, choose a blend that is light and doesn’t overpower the other flavors. A mix of rice flour, potato starch, and tapioca flour usually works well, providing the right thickness to the soup.

Coconut milk is my preferred non-dairy milk for this recipe. Its creamy richness harmonizes perfectly with the broccoli. It’s a taste of the tropics amidst the hearty greens. However, feel free to experiment with almond milk or oat milk, depending on your preference.

Annies Gluten Free Soup

How to Make This Recipe:

Step 1: Preparing the Broccoli

Begin by rinsing the broccoli under cold water. Cut the broccoli into florets, ensuring they’re roughly of the same size for even cooking. Don’t forget about the stems! Peel and finely chop them; they add wonderful texture to the soup.

Step 2: Sautéing the Aromatics

In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and sauté until translucent and slightly golden. Toss in the minced garlic and sauté for another minute, allowing their flavors to meld and infuse.

Step 3: Cooking the Broccoli

Add the broccoli florets and stems to the pot. Stir them around, coating them in the aromatic mixture. Let them cook for about 5 minutes, stirring occasionally, until they begin to soften slightly.

Step 4: Creating the Roux

Sprinkle 2 tablespoons of gluten-free all-purpose flour over the broccoli and stir well to combine. Allow the mixture to cook for a couple of minutes, forming a roux that will thicken the soup.

Step 5: Simmering with Broth

Slowly pour in the gluten-free vegetable broth while continuously stirring to avoid lumps. Stir until the roux and broth are well incorporated. Increase the heat and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15-20 minutes until the broccoli is tender.

Step 6: Blending to Creamy Perfection

Carefully transfer the soup to a blender or use an immersion blender directly in the pot to blend the mixture until smooth and creamy. Be cautious when blending hot liquids and do it in batches if necessary.

Step 7: Adding Creaminess

Return the blended soup to the pot (if using a blender) and stir in the coconut milk and nutritional yeast. Allow the soup to gently simmer for another 5-10 minutes, melding all the flavors.

Step 8: Seasoning and Serving

Season the soup with dried thyme, salt, and pepper to taste. Stir well and let it simmer for a couple more minutes to absorb the flavors. Once done, ladle the soup into bowls, garnish with fresh parsley, and serve piping hot.

Hot And Sour Soup Gluten Free

Storage and Freezing Instructions:

Storage Instructions:

This delightful gluten-free cream of broccoli soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Always allow the soup to cool down to room temperature before transferring it to the container. Make sure the container is clean and completely sealed to maintain freshness and prevent any odors from affecting the flavor.

Freezing Instructions:

Yes, you can freeze this soup for future indulgence! First, allow the soup to cool down completely to room temperature. Once cooled, transfer it to a freezer-safe, airtight container, leaving some space at the top to account for expansion during freezing. Seal the container tightly. Label the container with the date to keep track of its freshness.

Tips to Make This Recipe:

Dos:

Blending Technique: Achieve a velvety texture by blending the soup in batches, if needed, and holding a kitchen towel over the blender lid to allow steam to escape without splattering.
Season Gradually: Add salt and pepper gradually and taste as you go. This helps in achieving the perfect seasoning without overdoing it.
Stem Inclusion: Don’t discard the broccoli stems. Finely chop them and include them in the soup; they contribute to the overall flavor and texture.

Don’ts:

Overcrowding the Blender: Don’t fill the blender jar to the brim when blending hot soup. It can cause spills and accidents. Blend in smaller batches if necessary.
Overcooking the Broccoli: Avoid overcooking the broccoli initially, as it will continue to cook during the simmering process. Overcooked broccoli can lead to a dull green color and loss of nutrients.
Adding Cold Soup to Hot Oil: Ensure the blended soup is at room temperature before adding it to hot sautéed onions and garlic. Adding cold soup to hot oil can cause splattering.

Frequently Asked Questions:

Q: Can I use frozen broccoli for this recipe?
A: Absolutely! Frozen broccoli works well and can be a convenient alternative. Just ensure it’s thawed and drain excess water before using.
Q: Can I substitute coconut milk with another non-dairy milk?
A: Yes, you can use almond milk, oat milk, or any other non-dairy milk you prefer. The choice won’t significantly alter the taste, but it may vary the creaminess.
Q: Can I make this soup ahead of time and reheat it later?
A: Certainly! Prepare the soup, let it cool, and refrigerate. When ready to serve, gently reheat on the stovetop, adjusting consistency with a little extra broth if needed.
Q: Can I omit the nutritional yeast for a different flavor?
A: Of course! Nutritional yeast adds a subtle cheesy flavor, but if you prefer a different taste or don’t have it on hand, feel free to omit.
Q: Can I make this soup chunky instead of creamy?
A: Absolutely! Instead of blending to a smooth consistency, simply blend part of the soup and leave some broccoli chunks for a more textured, chunky soup.
Q: Is this soup suitable for a vegan diet?
A: Yes, this gluten-free cream of broccoli soup is entirely plant-based and perfect for a vegan diet.

Gluten Free Cream Of Broccoli Soup

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time