Broccoli Cheddar Soup with Rustic Sourdough Croutons (Low FODMAP)

10 Minutes prep • 25 Minutes cook • Low FODMAP • Serves 4-6 • Ok to make ahead: Steps 1-5

This is a wonderful, creamy, yet light broccoli cheddar soup. Broccoli, carrots, leek greens, and green onions blend together with the cheese and the cream to satisfy and comfort you. Blended just enough so you keep some of the broccoli whole, and topped with crisp and flavorful rustic sourdough croutons, this soup has plenty in it to make it a delicious one-bowl meal. Enjoy it right away or make it a day ahead for even better flavor. Don’t skimp on the croutons. They’re the game changer here.

Ingredients: Soup

2 tablespoons (1.25 oz) extra virgin olive oil

2 tablespoons (1.34 oz) salted butter

1 bunch green onion greens (about 3/4 cup/1.3 oz), chopped

2 large leek leaves (green part only), (about 3/4 cup/2.65 oz) chopped

3 medium carrots (8 oz), chopped

2 teaspoons dried thyme (.2 oz)

3 tablespoons (.8 oz) all-purpose gluten-free flour

6 cups (48 oz) low FODMAP chicken broth (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)

4 cups (21 oz) broccoli florets only (3/4 C - fructose)

2 bay leaves (keep whole)

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon (.07 oz) Kosher salt and 1/4 teaspoon (.03 oz) black pepper

1/2 - 3/4 cup (4 - 6 oz) heavy cream or full-fat coconut milk

2 cups (8 oz) extra sharp cheddar cheese, shredded

Juice of one lemon (about 1/4 cup/2.2 oz)

Ingredients: Croutons

2 - 3 slices (1.84 - 2.76 oz) whole grain sourdough bread, cut into bite-size pieces

1 tablespoon olive oil (.63 oz)

2 tablespoons (.5 oz) Smoke N Sanity Garlic Parmesan seasoning (use code IBSGC15 for 15% discount)

1/2 teaspoon (.07 oz) Kosher salt

Directions: Soup

(1) Prepare: Chop the green onions, leeks, and broccoli.

(2) Cook the vegetables: In a Dutch oven or large soup pot, melt together the olive oil and butter in a large dutch oven over medium heat. Add the leek and green onion greens, carrots, and thyme, and cook until fragrant, about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the broccoli, bay leaves, paprika, cayenne, salt and pepper.

(3) Simmer the soup: Bring to a simmer over medium heat and cook, uncovered, until the broccoli is tender, about 10 minutes. (Meanwhile, make the croutons, directions below.)

(4) Blend the soup: Remove the bay leaves and use an immersion blender (or transfer to a standard blender in batches) to blend until the broccoli is finely chopped, but some good-sized chunks still remain.

(5) Finish: Return the soup to the stove and set it over low heat. Stir in the cream or coconut milk, lemon juice, and cheese until melted and creamy. Taste, and add salt and pepper as needed. If the soup is too thick, add broth to thin. If the soup is too thin, add a bit more cream or coconut milk to thicken it. Heat and re-taste for seasoning after you adjust for thickness.

Make-ahead note: At this point, you may let the soup cool and then refrigerate until ready to serve. Reheat over medium heat so you don’t scald the soup. Keep croutons in an air-tight container.

(6) Plate and serve: Ladle into bowls and top with plenty of croutons.

Directions: Croutons

(1) Prepare: Preheat oven to 300 degrees F. Cut bread into bite-size pieces.

(2) Combine ingredients: Put bread cubes in a bowl and drizzle with olive oil. Toss to coat. Sprinkle with the garlic parmesan seasoning and salt. Lay in one layer on a rimmed baking sheet.

(3) Bake: Bake for 10 - 12 minutes until crisp. Remove from oven and let cool.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ soup recipes