This delicious creamy broccoli soup is really easy to make on the stove top with a brown rice based roux. You will fall in love with this amazing gluten free soup.
My mom came over this weekend with the idea of making a gluten free creamy broccoli soup that she could eat. I was all for it and done right into the challenge. After all, I adore making warming winter soups like this one.
She has a ton of allergies and intolerances that make it hard to just follow a recipe. That’s why this recipe really only has 5 ingredients and is gluten free!
We started by looking up Rice Flour. She is allergic to wheat, corn, barley, and basically anything that is in bread.
Normally, she eats rice cakes and breads her chicken with rice bread crumb. This was the first time she used rice flour.
The rice flour we found only has one ingredient – brown rice! It’s amazing to see that because some brands say rice, but are really a blend of other types of flour. This rice flour worked great in my roux.
Gluten Free Roux
Roux is a mixture of flour and butter to thicken soup and gravy. You can make roux soup and gravy gluten free by choosing a gluten free flour like rice flour.
Make your own Chicken Stock
Then, we bought a whole organic chicken and boiled it for an hour and a half. This is how my mom makes chicken broth so that it does not have any of the stuff she’s allergic to in it.
Most of the time, the chicken broth sold has celery, carrots and sometimes even MSG (crazy right). When you make your own chicken broth or bone broth, you can control the salt and ingredients.
I know you will love this easy to make Gluten Free Creamy Broccoli Soup!
Creamy Broccoli Soup Ingredients
- 8 oz Butter
- 8 oz Brown Rice Flour
- 1 1/2 Cups 2% Milk
- 20 Oz Frozen Broccoli Florets
- 5 Cups Chicken Broth
- Salt & Pepper, to taste
Brown Rice Flour
Brown rice flour is naturally gluten-free because it is made from ground up brown rice.
When choosing your brown rice flour, make sure that it is not processed in a place with wheat.
If you have a gluten allergy, make sure to read the labels to ensure that the brown rice flour has been contaminated by wheat flour.
Fresh or Frozen Broccoli
You can make this recipe with either fresh or frozen broccoli. The day that I made this for the first time, I used frozen broccoli and it tasted great.
Since then, I have made it mostly with fresh broccoli and there isn’t much of a difference. It is up to you if you want to use fresh or frozen.
How to make creamy broccoli soup?
Start by making the roux with butter and brown rice flour.
In a skillet over low-medium heat, melt butter.
Once butter is melted, whisk in the brown rice flour.
Make sure to keep the mixture moving.
Cook for about 5 minutes whisking constantly.
Next, add in milk slowing and whisking into the mixture. This should take another 5 minutes to combine all of it.
Take the roux off the heat and set aside.
Over high heat, add the frozen or fresh broccoli florets to a large pot.
Add 5 Cups of chicken broth on top of the broccoli.
Let boil and cook for 10 minutes if broccoli is frozen and cooked already and then lower to simmer. 15 minutes if broccoli is fresh.
Then, slowly add in the roux. You want to get the soup to a thickness you are comfortable with. I used all of it and it was extremely thick. It’s your call how thick you want it.
Dairy Free Soup
If you want to make this recipe dairy free, you can make the roux with ghee or clarified butter instead.
You can also swap out the milk for almond milk rather than using cow milk.
Gluten Free Creamy Broccoli Soup
Ingredients
- 8 oz Butter
- 8 oz Brown Rice Flour
- 1 1/2 Cups 2% Milk
- 20 Oz Broccoli Frozen
- 5 Cups Chicken Broth
- Salt & Pepper to taste
Instructions
- Start by making the roux with butter and brown rice flour.
- In a skillet over low-medium heat, melt butter.
- Once butter is melted, whisk in the brown rice flour.
- Make sure to keep the mixture moving.
- Cook for about 5 minutes whisking constantly.
- Next, add in milk slowing and whisking into the mixture. This should take another 5 minutes to combine all of it.
- Take of the roux off the heat and set aside.
- Over high heat, add the frozen or fresh broccoli florets to a large pot.
- Add 5 Cups of chicken broth on top of the broccoli.
- Let boil and cook for 10 minutes if broccoli is frozen and cooked already and then lower to simmer. 15 minutes if broccoli is fresh.
- Then, slowly add in the roux. You want to get the soup to a thickness you are comfortable with. I used all of it and it was extremely thick. It's your call how thick you want it.
Video
More Soup Recipes
Get some amazing soup recipe that are perfect to keep you warm over the cold season.
- This Keto Egg Drop Soup is also gluten free like this broccoli soup recipe.
- Easy Slow Cooker Potato Soup
- You can make this awesome gluten free Cauliflower Potato Soup for a side dish or main course.
- Easy Sweet Potato Soup
- Instant Pot Chicken Soup
- This Beet Root Soup in the Instant Pot is also gluten free and delicious!!
This is perfect for me and my family. Thanks for sharing.
Wow! Great recipe. Made it today and loved it! Thanks so much for sharing.
Love it. Super easy and quick
I use cornstarch and butter to make my rue.
I do not have brown rice flour, how much corn starch did you use?