Broccoli Cheese Soup {gluten free}

Hello friends and happy Friday!

Life has been a little on the crazy side- I am still working on an update post and I hope to get that finished this weekend- Although I have some clients and a wedding so we shall see!

When I think of fall, I always think of curling up by the fire with a bowl of soup! Living in Texas, those cooler fall days are few and far between {It was 100 degree today}. But I have our little built in fireplace that I turn on without the heat element and with the a/c on it almost feels fallish! Hahah

When I was in college and grad school, I spent some A LOT of time at Panera. In grad school my roommates and I were too poor to pay to have our own internet and Panera had free wifi, so I did a lot of my home work there.  I would often get a bowl of soup and when I had some extra $ I would even get a bread bowl to go with my soup!
Since developing some food allergies and not eating certain foods for my own health, it has been a while since I have had soup from Panera!  The other day I had a REALLY strong craving for broccoli cheddar soup.  I have been doing a lot of soup making for my husband lately, and I decided to give it a whirl.  I had all the ingredients I needed and threw it together.  I have made it a few more times since then and it has been given the stamp of approval from some friends and special kiddos in my life!  This soup is packed with veggies and def perfect for a fall day even if it is over 100 degrees outside!  😉

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our free for all themed week!



  • 4 Tbsp ghee
  • 2 cups chopped broccoli
  • 2 carrots, peeled & shredded
  • 1 zucchini shredded
  • 2 cups broccoli slaw
  • 4 Tbsp gluten free flour
  • 2 cups chicken broth
  • 1/2 cup almond milk
  • 1/2 cup heavy cream
  • 2 cups shredded cheese (I used almond cheese)
  • Pink salt, pepper, paprika, turmeric & red pepper flakes to taste

*To keep it on the lighter side, omit the cream and use 1 cup of almond milk*


1. Melt ghee in large pot. Add in all veggies, sautée till soft.
2. Sprinkle flour on veggies and stir till coated.
3. Slowly add in liquids and gently stir.
4. Bring to a simmer and let the liquids thicken for about 10-15 min.
5. Add in spices to taste.
6. Add in cheese and stir till melted.
7. Enjoy on a beautiful fall day.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some Choctober fest recipes.

May you be filled with joy and health!


3 thoughts on “Broccoli Cheese Soup {gluten free}

  1. Pingback: Creamy Veggie Soup | chocolate runner girl

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