Gluten Free Cream of Broccoli Soup

Have you ever checked out the ingredients listed on a can of cream based soup? I have and it’s not pretty.

That’s why I created an easy gluten free cream of broccoli soup recipe that’s delicious and simple to make. In fact, the gluten free roux I use in this recipe can be used in most any ‘cream of . . . soup’ recipe.

I began making homemade cream soups many years ago when my family switched to a real food diet. I used a basic flour roux to thicken the soup. Eventually we transitioned to a gluten-free diet – at least for our meals at home.

I tried various thickeners such as arrowroot powder and xanthan gum and they worked well for thickening. But, I wanted that authentic roux-based taste and mouth feel.

Soon I discovered Bob’s Red Mill 1-to-1 Gluten Free Baking Mix and couldn’t wait to try it in a roux.

It worked wonderfully and gave me the flavor and texture I wanted for my cream soups.

Read on for my yummy gluten free cream of broccoli soup recipe.

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To Roux or Not to Roux

Now, I use a wonderful gluten-free 1-to-1 mix from Bob’s Red Mill to create a roux to thicken my gluten free cream of broccoli soup. However, I’ve made this soup without any roux at all. It’s a thinner soup, of course, but it’s just as delicious.

If you prefer not to use any flour at all, you won’t be sacrificing too much flavor. The biggest difference is that the soup will have a thinner texture.

I used powdered garlic and onion in this recipe because it’s faster. For an extra dose of healthy ingredients, you can use a few cloves of minced garlic and a diced small onion instead.

Gluten Free Cream of Broccoli Soup Recipe

This yummy gluten free cream of broccoli soup is a family favorite at my house – especially in the fall and winter months.

It’s a great way to use broccoli that was frozen fresh from the summer garden or farmer’s market.

More importantly, it’s a tasty way to get a healthy dose of homemade bone broth into my boys’ tummies.  (Homemade bone broth is one of the natural ways we prevent the stomach virus in the winter months.)

Here’s the recipe!

(For a printable version of this recipe, go to the end of this post.)

Ingredients

4 TBS butter

4 TBS Gluten Free 1-to-1 Baking Mix

1 pound broccoli florets

2 quarts homemade chicken stock

1/2 cup heavy cream

1/2 cup whole milk

1 cup sour cream

2 tsp salt

2 tsp garlic powder

2 tsp onion powder

Optional – Sharp cheddar cheese, to taste (I like a lot of shredded cheese on my bowl of soup. Yum!)

Instructions

Melt butter in a large pot over medium heat.

Add flour, garlic powder, onion powder and salt and whisk together until it forms a roux.

Add the broth 1.5 cups at a time and whisk until it thickens between each addition.

Add broccoli and heat over medium until broccoli is soft.

Add cream, milk, and sour cream and, with an immersion blender, blend soup until it is smooth.

(No immersion blender? Oh, you must get one soon! Until then you can let the soup cool a bit, then pour it in your blender to blend.)

Notes

You can omit the roux for a thinner soup, but it won’t really be a cream of broccoli soup.

You can omit the sour cream, but it will affect the flavor, the thickness, and the mouthfeel.

If you omit the roux, I’d keep the sour cream. If you omit the sour cream, to retain the mouthfeel and texture, I’d use the roux.

You can exchange the powdered onion and garlic for fresh ingredients to your liking. Simply saute them in a separate pan until soft and add to the soup when you add the broccoli.

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