After years of trying and failing, I’ve finally created a quick and delicious gluten-free broccoli cheddar soup recipe.

Back twenty years ago, I started going to Panera with a group of friends and our really small babies. Every time I would order Broccoli Cheddar Soup and a sandwich with Asiago Focaccia. We ate together at Panera for years! Eventually, my daughter grew up and started eating the same meal as me.

It was such a fun lunch and brings back so many memories. But after going gluten-free, that meal was completely off-limits. I missed it! I’ve probably tried 10 or 15 different Broccoli Cheddar Soup recipes at home, but none of them even came close. Twice friends have shared some of their homemade soup and I liked it, but couldn’t quite get the same flavor at my own home. Until now.

This soup is so good I keep it on hand in my freezer for quick lunches along with some frozen bread bowls for dipping. What is Broccoli Cheddar soup without bread to dip in it? Seriously! I have to have bread too.

Making the Quick & Delicious Gluten-Free Broccoli Cheddar Soup

First, melt the butter in a large pot. Add the onions and carrots and cook until the onions are translucent. Then add the broccoli. Cook it until it’s bright in color.

Next, add gluten-free 1:1 flour like King Arthur Measure for Measure. (If you can still eat gluten, regular all-purpose flour will work too). Stir vigorously. The flour will coat the vegetables. That is good. Keep stirring. We are essentially making a roux, but using vegetables as part of the process. Scrape any flour off the bottom as you continue to cook for about 3-4 minutes.

Add the water and stir again. Keep stirring until all the flour is mixed into the water and you have gotten any bits off the bottom of the pan.

Add all the remaining ingredients except the cheese and make sure to reduce the heat. Let it simmer for 5 minutes to combine the flavors.

Drop the heat to the lowest setting possible on your stove. Measure the cheese. Normally I believe chocolate and cheese are measured with the heart, but if you add too much cheese it will overwhelm the soup in both taste and texture. Make sure to add the two cups only.

After the cheese has been melted into the soup, give it a taste. If it seems lacking in flavor, I would add a bit more chicken base, small amounts at a time to get the flavors where you want. You can also adjust salt and pepper, but the chicken base gives it a much more rich flavor than just salt or pepper alone. If you are not familiar with chicken base it is found in the soup aisle near the chicken broth. You can also get it at Costco in larger quantities for a better price.

Serve that beautiful Broccoli Cheddar Soup up with a bread bowl, some crusty French Bread, or a dinner roll and you have a beautiful meal.

Freeze any extras in individual portions for future lunches or dinners as part of your batch cooking plan. When reheating, keep the microwave at 50% power to prevent the cheese from separating.

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Quick & Delicious Gluten-free Broccoli Cheddar Soup

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• ½ cup butter, one stick
• 1 onion, diced
• 1 cup carrots, shredded
• 4 cups broccoli, cut into small pieces
• ¼ cup gluten free 1:1 flour(or regular all-purpose flour)
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon paprika
• 8-10 drops hot sauce
• 2 tablespoons chicken base
• 2 cups half and half
• 1 teaspoon Dijon mustard
• ¼ teaspoon nutmeg
• 2 cups extra sharp cheddar cheese, grated

Instructions

• Add the butter to a large pot on medium-high. Add onion and carrots. Cook until translucent, about 5 minutes.
• Add broccoli. Cook until bright in color, about 3 minutes.
• Add flour to vegetables and stir well. Continue stirring and scraping flour off the bottom of the pan for 3-4 minutes.
• Add water. Stir vigorously to mix the flour into the water. Scrape the bottom to make sure to get any last flour. Reduce heat to medium-low.
• Add remaining ingredients, except cheese. Stir until well combined. Let sit for five minutes.
• Reduce heat to low. Add cheese and stir until completely melted.
• Taste. Adjust salt and pepper. If the flavor seems a little lacking, add a bit more chicken base until it tastes the way you prefer.
• Serve immediately, or simmer on the lowest setting possible. If the soup sits too long and boils it will separate.

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When you are looking for a quick yet healthy meal, look no further than this gluten-free ramen in 15 minutes or less. Additionally, you could serve it with Quick and Tangy Korean Turkey for a more robust meal.

There are those days when I just want something that is quick to eat, but that contains some good and healthy ingredients. This gluten-free ramen is the answer. I always have the ingredients on hand thanks to my food storage and the fact that I always keep frozen chopped veggies ready to go — especially green onions.

Gather your ingredients because this one is quick! The two most important items to have are gluten-free soy sauce and gluten-free ramen noodles. I buy my gluten-free soy sauce at my local grocery store. The La Choy brand is naturally gluten-free and is my personal preference. If you can’t find it in your grocery store it is also available online.

The same is true for gluten-free ramen noodles. I buy Millet and Brown Rice Ramen from Lotus Foods in bulk at my local Costco. I don’t like the sauce packet included, it is just too spicy for me, so we are going to create our own set of spices. You can also find this ramen at your grocery store, Target, and specialty food stores like Whole Foods and Fresh Thyme. Costco has the best price by far. These noodles store for years, so it is OK to stock up and keep them in your food storage.

Not pictured is Swanson Chicken Broth. I think it’s the best stuff out there and for me it makes the ramen taste more authentic and have a deeper flavor. If you prefer another chicken broth, just be aware it may change the flavor of the final result.

Now that we have soy sauce and ramen noodles, gather the rest of the ingredients. Open the chicken broth and pour it into a medium saucepan. Bring it to a rolling boil. While the broth boils, prepare your egg by whisking it in a bowl.

Add the soy sauce, sesame oil, garlic powder, onion powder, and Lawry’s to the boiling water. As the water continues to boil, slowly drizzle in the egg. Stir in one direction as the egg is added. Let boil for one minute.

Add one noodle block (I prefer to smash mine into small pieces before adding it). Let the entire mixture sit on a low boil for about 3 minutes and 30 seconds. Add in any frozen veggies, especially frozen green onion pieces.

Pour into a bowl and let it sit for just a few minutes — mainly so you don’t burn your tongue on that hot soup! If you are looking for some bread to serve alongside, Soft and Buttery Dinner Rolls are a great option to keep in the freezer for those days you need a quick side dish.

And if you have decided that Ramen isn’t the way to go today, breakfast for dinner is always a good idea. Try these protein pancakes for another quick meal any time of the day.

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Gluten Free Ramen in 15 minutes

Prep Time 13 minutes minutes

Ingredients

• 1 can chicken broth
• 1 block ramen noodles, gluten free
• 1 teaspoon soy sauce, gluten free
• ½ teaspoon sesame oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon Lawry's seasoning salt
• ¼ cup water
• 1 tablespoon green onion, chopped
• ¼ cup chopped veggies, optional

Instructions

• Bring chicken broth to a rolling boil in a medium saucepan
• Whisk egg in a separate bowl
• Add soy sauce, sesame oil, garlic powder, onion powder, and Lawry's to the boiling broth.
• Slowly drizzle the egg into the broth, stirring in one direction as it is added. Let boil one minute
• Add ramen block. Boil for 3 minutes 30 seconds. Break apart noodles as needed with two forks.
• Add green onions and vegetables as desired.
• Pour into a serving bowl and let sit for 3-5 minutes. Soup will be very hot!