Easy Creamy Broccoli & Cheddar Soup ~ Gluten Free

This quick & easy recipe reminds me of my favorite Broccoli-Cheddar Soup from Panera Bread, but without the Gluten 🙂 It’s so fresh and flavorful that I can’t stop at just one bowl! I owe a HUGE “Thank You” to Holly Nilsson @ spendwithpennies.com for sharing the original version of this yummy soup!! I made a few adjustments in order to make it Gluten-Free and allergy-friendly for my family.

Easy Creamy Broccoli & Cheddar Soup ~ Gluten Free

  • 1 Tbsp Butter (unsalted)
  • 1 Small Onion (Chopped)
  • 1/2 Cup Carrots (Diced)
  • 1/2 teaspoon Garlic (minced)
  • 1 Large Head Broccoli (Chopped (about 3 Cups))
  • 2 Cups Chicken Broth (Low Sodium or Regular)
  • 1/2 teaspoon Dried Thyme
  • Salt & Pepper (to taste)
  • 2 Tbsp All-Purpose Gluten Free Flour (I use Bob’s Red Mill 1-to-1 GF Flour)
  • 3/4 Cup Whole Milk
  • 3/4 Cup Skim Milk
  • 1 Cup Sharp Cheddar Cheese (Shredded)
  1. In a large saucepan, melt the Butter over medium-low heat. Once Butter is melted, add the Onions, Carrots and Garlic; cook until the Onions are translucent and soft (about 3-5 minutes).
  2. Add the Broccoli, Chicken Broth and Seasonings to the Onion mixture and cook over low heat until the Broccoli has softened ~ about 15 minutes.
  3. Next, using either an Immersion Blender, Regular Blender or Food Processor, thoroughly blend the cooked Vegetable/Broth mixture; set aside in the large saucepan over Low heat.
  4. Meanwhile, in a small/medium bowl, combine the GF Flour blend and Milks using a whisk to thoroughly blend; Add this mixture to the Vegetable/Broth mixture in the large saucepan.
  5. Increase the temperature to Medium/Medium-Low and bring to a boil, while whisking continuously; once the mixture has thickened (about 5 minutes), remove from heat and add the Shredded Cheddar.
  6. Serve with your favorite GF Bread and Enjoy!
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Snacks, Soup
American



Gluten Free Potatoes au Gratin

Gluten Free Potatoes au Gratin

Wow! This is the ultimate rich and creamy comfort food that is a true crowd-pleaser. Plus, it’s not only tasty and satisfying, but SO easy to make!! My family loves it SO much that we have it as our main dish along with a fresh salad for dinner on many nights! Yummy!!! Enjoy 🙂
A HUGE “Thank You” to Ree Drummond for sharing this yummy recipe! I have made a couple of changes to make it allergy-friendly and Gluten Free for my family 🙂

  • 8 Medium-Large Russet Potatoes (Scrubbed clean and cut into bite-sized pieces)
  • 3 Cups Heavy Cream (or Half & Half)
  • 1 Cup Whole Milk
  • 1/4 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 2 tsps Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Cups Shredded Cheddar
  • 2 Green Onions (Sliced Thin)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Spray a 9″ x 13″ baking pan with non-stick cooking spray (or coat with butter). Dump the bite-sized pieces of potatoes into the baking pan and spread evenly.
  4. In a large bowl, combine the cream, milk, flour, salt and pepper and whisk until thoroughly mixed. Pour this over the potatoes in the baking dish.
  5. Cover the baking dish with foil and bake for approximately 20 minutes. Remove foil and bake for an additional 15-20 minutes.
  6. Top with the cheese and bake for approximately 5 minutes, or until cheese melts and mixture is bubbly. Top with green onions and serve while hot. Enjoy!
Side Dish