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Gluten Free Cream of Broccoli Soup


  • 4 TBS butter
  • 4 TBS Gluten Free 1-to-1 Baking Mix
  • 1 pound broccoli florets
  • 2 quarts homemade chicken stock
  • 1/2 cup 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!)


  • Melt butter in a large pot over medium heat.
  • Add flour, garlic powder, onion powder and salt and whisk together until it forms a paste-like substance.
  • Add the broth 1.5 cups at a time and whisk until it thickens.
  • 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.


You can omit the roux for a thinner soup.
You can omit the sour cream, but it will affect the flavor, the thickness and the mouth feel.
If you omit the roux, I'd keep the sour cream. If you omit the sour cream, to retain the mouth feel 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.