Such a good thing. A recipe for creamy and hearty low-FODMAP Broccoli Cheddar Soup that is easy to make, in under 30 minutes. Perfect for lunch any day of the week.
You don’t need a big pot, or fancy ingredients. This recipe can be made with frozen broccoli and other items you will find right in your fridge. No fuss, no muss. The way I like to cook too.
This soup used to be one of my daughter’s favorites at Panera and now we both can make it at home. She is a vegetarian and is thrilled to incorporate vegetable broth (since many restaurants use a chicken base).
For me, I tend to add some pre-cooked chicken breasts, to increase the protein if I’m serving it to my boys for supper. We like to have it with fresh bread and crackers, and they top theirs with more cheese.
FODMAP fact: While many think broccoli is a no-no for the low-FODMAP diet, you may consume 75g per serving, a healthy portion of this vegetable! There are lower amounts of FODMAPs in the broccoli heads, so I used those for my recipe. Broccoli is full of antioxidants, fiber, vitamin C, potassium, and protein. It also has prebiotic impact on your gut microbiome, important for overall gut health. All good things for your body 😊
Try this Low-FODMAP Broccoli Cheddar Soup and you will see why we adore it so much. Gluten-free and gut friendly.
You may also love:
- Low-FODMAP Pumpkin and Sweet Potato Soup
- Low-FODMAP Stuffed Bell Pepper Soup
- Low-FODMAP Baked Potato Soup
- Low-FODMAP Chicken and Wild Rice Soup
- Low-FODMAP Minestrone Vegetable Soup
- Low-FODMAP Chicken Noodle Soup
- Low-FODMAP Chicken Tortilla Soup
Or check out over 500 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP & Gluten-free Broccoli Cheddar Soup For Two
Dr. Rachel shares an amazing recipe for Low-FODMAP Broccoli Cheddar Soup for two. Ready in under 30 minutes! Gluten-free, and IBS-friendly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Entree, Appetizer
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons unsalted butter*
- 2 tablespoons onion or shallot infused oil*
- 1/4 cup all-purpose, low-FODMAP and gluten-free flour*
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup low-FODMAP milk*
- 1/2 cup lactose-free half and half milk*
- 3/4 cup low-FODMAP vegan or chicken broth, prepared*
- 1 cup (100g) cooked broccoli heads*
- 1/2 cup (60g) shredded cheddar cheese*
Instructions
- In a small saucepan, melt butter with infused oil over medium heat
- Add the low-FODMAP flour, salt and pepper and stir until slightly browned
- Stir in low-FODMAP milk, then half-and-half, and prepared LF broth
- Bring to a boil and stir continuously until it thickens, about 2 minutes
- Stir in the broccoli, then remove from heat and add cheese
- Taste, adjust seasonings as desired
- Serve hot with low-FODMAP bread or crackers
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients using available FODMAP data at time of posting
- Infused oils are great for flavor but NOT FODMAPs! See my Top 11 Tips for the low-FODMAP diet to learn more!
- I use Authentic Foods GF Classical Blend Flour for all my recipes
- For low-FODMAP milk, use lactose-free, almond milk, hemp milk. I used lactose-free whole milk
- For dairy-free, you may substitute canned coconut milk for the half-and-half; 1/4 cup is one low-FODMAP serving Can sub for milk
- Most available broths have onion and garlic. Try making your own! I love my low-FODMAP Vegan Soup Base recipe and my low-FODMAP Chicken Broth
- 75g is one low-FODMAP serving for broccoli. You can use frozen broccoli that has been heated, or fresh cooked broccoli but DO NOT USE RAW
- Cheddar cheese is naturally low in lactose levels
4 Responses
This was such a hit we are having it again this week! Used frozen broccoli to make it easier and the prep was a snap! Thank you so much!!
Hi Kathie,
This is fantastic! Thank you so much for sharing your comments, it made my day. Please stay in touch.
~Rachel
Hit the spot!
I had forgotten how much I love this kind of soup! Very happy to have it back. I served as-is the first night and saved my second serving for the next day. I added some leftover cooked chicken when I reheated it and both ways were excellent. Thank you!
Hi CRS!
Thank you so much for your comment! I am so glad you enjoyed the soup and chicken is a lovely addition 🙂
Stay in touch,
~Rachel