Broccoli Cheddar Soup

Nothing beats comfort food. There is just something about it that makes you feel at home.  Some of my favorites? Mac and cheese, pancakes (is that even comfort food?), and this broccoli cheddar soup.  This rich soup is always the best on a cold day with a toasted gluten free dinner roll.

You might be saying, is this just a generic soup recipe I can find anywhere else? No, it’s not. For those with a gluten allergy, this soup is usually made with a roux, (a flour and fat paste that thickens soup) meaning gluten free-ers can’t have it. This recipe is made with tapioca starch instead of the usual white flour. Also, unlike other broccoli cheese soup recipes, this one is way less salty. One of the worst things with soup is when you go to take a spoonful, and all you get is a mouthful of salt.

If you don’t have a gluten allergy or intolerance, feel free to follow the recipe as is, but try serving it in a bread bowl, or maybe with croutons. For another variation, try adding a pinch of paprika for a slight spicy and smoky taste.

This simple supper is something quick to whip up on a week night, doesn’t require a ton of ingredients, and really delivers on taste and texture. It’s hearty, creamy, cheesy, and kids won’t be two disappointed to find out it has broccoli!           

Serves: 4

Preparation time: 25-30 minutes


  • 1 tbsp olive oil
  • 3 tbsp tapioca starch, divided
  • 2 ½ cups milk
  • 1 ½ cups water
  • 2 ½ cups chopped broccoli
  • 1 ¼ cups shedded cheddar cheese
  • Up to ½ tsp salt, to taste


In a medium pot, stir together the olive oil and 2 tbsp of tapioca starch until it forms a slight paste. Turn the heat to medium, and cook until the paste starts to thicken slightly, 1-2 minutes.  Slowly add in the milk and water, and stir until smooth. Cook on medium for about 10-12 minutes, until bubbling. Add in the remaining tapioca starch, and puree in a blender, or using an immersion blender until smooth. Immediately return to the stove, and cook on medium low heat until the broccoli is tender, about 10 minutes. Remove from the heat, and add in the cheese, stirring until melted. Add salt to taste. If you have in on hand, this soup is great with a touch of pumpkin pie spice. Serve with a dinner roll, or bread bowl if you desire.