Creamy Broccoli and White Cheddar Soup (Low FODMAP)
10 Minutes prep • 30 Minutes cook • Low FODMAP • Vegetarian • Keto-friendly • Serves 4 • Ok to make ahead: Steps 1-4
Dive into a bowlful of comfort with my Creamy Broccoli and White Cheddar Soup—a delicious combination of the wholesome goodness of broccoli and the velvety richness of white cheddar. Whether you're a fan of classic comfort food or simply seeking a cozy bowl to curl up with, my Creamy Broccoli and White Cheddar Soup is a go-to recipe. Join me in the kitchen to transform simple ingredients into creamy decadence.
Ingredients
3 tablespoons salted butter
1 cup of chopped leek greens (about 1 large leek)
2 tablespoons all-purpose gluten-free flour (or substitute 1/2 - 1 teaspoon Xantham Gum for low carb version)
3/4 cup Lactose-free whole milk
1/4 cup heavy cream
2 cups Low FODMAP vegetable broth (use code IBSGC15 for 15% discount)
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
2 cups broccoli florets, chopped
1 carrot, chopped
1 celery stalk, chopped
1 cup extra sharp white cheddar cheese, grated
1/2 cup gruyere cheese, grated (or use all cheddar)
Red Pepper flakes for serving (optional) and here’s a nifty Red Pepper Flake Grinder too
Directions
(1) Prepare: Chop the leek greens, broccoli, carrot, and celery. Grate the cheeses.
(2) Make the soup: In a Dutch Oven or large soup pot set over medium-high heat, melt the butter. Once melted, add the leek greens and saute until tender, 2 to 3 minutes. Whisk in the flour and continue to stir until the mixture turns golden brown, about 3 minutes. Slowly add the milk/cream mixture to the leek mixture, stirring until smooth. Add vegetable (or chicken) broth; season with salt and fresh ground black pepper.
(3) Add vegetables: Reduce heat to medium-low and simmer for about 10 minutes until thickened. Add broccoli, carrot, and celery. Simmer until vegetables are tender but not mushy, about 20 minutes.
(4) Finish: Reduce the heat to low. Add the grated cheese and cook, stirring, until cheese melts, about 1 - 2 minutes.
(5) Plate and serve: Serve with a few grinds of red pepper flakes and some crusty sourdough bread or buttered sourdough toast on the side.
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
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