Broccoli Cheddar Soup with Bacon Cheese Biscuits, Gluten-Free

11 Reviews
Published Oct 16, 2020 ∙ Kristina Stosek

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This Gluten-Free Broccoli Cheddar Soup with Bacon and Cheese Biscuits is a warming meal in a bowl. Creamy, cheesy broccoli soup with smokey bacon, topped with tasty cheesy biscuits and fresh herbs. The biscuits are made with cheddar or mozzarella cheese, egg, herbs and buttermilk. They are extra fluffy and so tasty!

gluten free bacon cheese biscuits in cheddar soup

 

Gluten-Free Bacon Cheese Biscuits: A Perfect Topping

The bacon cheese biscuits are light and not cooked in the soup; instead, they’re placed on top of the soup and then baked. This method gives the biscuits a light, crispy coating while allowing them to soak up the delicious flavors of the broccoli cheddar soup.

Quick and Easy One-Pot Meal

I’m excited about this Broccoli Cheddar Soup with Bacon Cheese Biscuits recipe because it requires just one pot and only 30 minutes of cooking time. The recipe is simple, and the results are outstanding!

Making the Most of Fresh Ingredients

Today was one of those days when I couldn’t decide between making a stir-fry or a soup. With my fridge packed with fresh organic broccoli, it was time to use some of it up, especially since the broccoli was starting to look a bit tired—perfect for soup! Soups are a great way to clean out the fridge and create something delicious.

 

broccoli cheddar soup

 

WHOLESOME MEAL IN A BOWL

To make broccoli soup is probably one of the easiest recipes, but I wanted more than just a basic broccoli soup. I wanted a meal in a bowl, one that was hearty enough, even for big appetites.

I have made Country Style Chicken Stew with Gluten-Free Dumplings in the past, which is very popular. However, today I wanted a soup with more of a biscuit than a dumpling.

The biscuit had to have flavour, and I didn’t want a soft dumpling texture. The gluten-free Bacon Cheese Biscuits turned out better than I expected, and made the soup deliciously satisfying.

broccoli cheddar soup

Fall – The Comfort of Hearty Soups

Now that we are well into autumn and the colder weather is upon us, cozy, hearty soups are perfect for keeping us warm and satisfying our appetites. Have you noticed how we crave heartier foods like soups and stews as soon as the chill hits?

It’s also common to find ourselves eating more during the colder months. Our bodies naturally seek to protect us from the cold by adding extra layers of fat. Well, that’s my excuse, and I’m sticking to it!

MORE GLUTEN-FREE SOUPS FOR FALL TO EXPLORE

Gluten-Free Beef Stroganoff Soup

German Potato Soup With Wieners

Vegan Lentil Butternut Squash Soup

Gluten Free Rustic French Onion Soup

Vegan White Bean Soup with Kale

gluten free bacon cheese biscuits

Hearty Broccoli Soup with Biscuit Topping – The Details

Step One

Start by sautéing the onions—a classic foundation for many soups. Next, add the herbs, carrots, broccoli, and broth. I included carrots for a pop of color, added texture, and their nutritious benefits!

Cook the broccoli briefly, for just three minutes. I aimed to keep it tender yet firm, avoiding that soft, mushy texture.

Step Two

Once the broccoli is partially cooked, stir in the cream and cheese, allowing the cheese to melt as the soup begins to simmer.

Step Three

While the soup simmers, prepare the biscuit dough. It’s a simple recipe: mix all the biscuit ingredients together, then use a cookie scoop or large spoon to drop them into the hot soup. Once all the biscuits are in, transfer the pot to a hot oven to bake them.

The total cooking time, including the biscuits, is only about thirty minutes—how great is that?

broccoli cheddar soup

Serving

When serving this broccoli soup you can customize how many biscuits you’d like to add to your bowl. The gluten-free biscuits are infused with bacon and cheese, and the recipe yields 12 biscuits. They’re so tasty that you might find yourself enjoying them on their own—I know I did!

Ladle the soup into bowls and top with one, two, or even three biscuits. For an extra touch, sprinkle some cheese and fresh herbs over the hot soup. The cheese will melt into the soup, adding to its creamy, and cheesy flavor.

The best part? You won’t need any bread or rolls on the side. This Gluten-Free Broccoli Cheddar Soup with Bacon Cheese Biscuits is hearty enough to stand alone as a meal. The recipe serves four generous family-style portions, or if you prefer to serve it as a starter, it will yield six servings. Enjoy!

Let’s connect

Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.

Be sure to FOLLOW US on FACEBOOK or, check us out on PINTEREST. And don’t forget to sign up for our newsletter. We always have something new and exciting for you! 

Many thanks!

Kristina x

 

Broccoli Cheddar Soup with Bacon Cheese Biscuits, Gluten-Free

11 reviews
Published Oct 16, 2020 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
30 min
Serves:
4 - 6

Ingredients

2 Tbsp. Extra virgin olive oil or butter
1 medium yellow onion, chopped
1 Tbsp. GF dried thyme or 3 sprigs of fresh thyme
1 GF bay leaf
1/2 tsp. GF ground turmeric (optional)
5 cups GF chicken or vegetable broth
1 1/2 lb. roughly chopped broccoli including the softer part of the stem
2 medium carrots, chopped
1 1/2 cups cream
2 Tbsp. Arrowroot or tapioca flour
2 cups shredded sharp cheddar cheese
Sea salt and GF coarsely ground white or black pepper
Optional toppings; shredded cheese, fresh herbs
BISCUITS
1 cup (148 g) gluten-free all-purpose flour blend
1/3 cup shredded cheese (cheddar or mozzarella)
2 tsp. Baking powder
1 tsp. Fresh chopped herbs, I used sage. Other options are thyme, parsley or rosemary
1/4 tsp. Sea salt
1 large egg, whisked
1 cup buttermilk
1/2 cup chopped crispy bacon

Instructions

  1. Preheat oven to 425 F
  2. Using a large oven-safe pot, saute onions until translucent. About 4 - 5 minutes
  3. Stir in thyme and bay leaf. Add broth, broccoli, carrots and season with salt and pepper. Cover, bring to a boil, reduce heat to low and simmer for 3 minutes. Not any longer, the broccoli will continue to cook in the oven
  4. While the soup is cooking, prepare the biscuit dough, mix the flour, cheese, baking powder, herbs and salt. You can also add a few bits of bacon to the dough. Stir in egg and buttermilk until just combined. Set aside
  5. After the soup has cooked for 3 minutes, mix cream, tapioca flour and cheese and add to the soup. As soon as the soup starts to simmer, remove it from the heat and stir in chopped bacon
  6. Using a small cookie scoop or a tablespoon, drop the biscuit batter in the soup
  7. Place the pot in the oven and bake for 15 minutes. Let the soup rest for 10 minutes before serving. The soup will thicken up; if it is too thick, add some cream or broth until you reach the desired consistency
  8. Ladle soup into bowls and top with biscuits, shredded cheese and fresh herbs. Enjoy!

Nutrition Info

  • Nutritional Information Broccoli Cheese Soup (per serving) 1/6 | Calories: 350-400 | Protein: 15g | Fat: 30g | Carbohydrates: 15g | Fiber: 3g | Sugar: 3g | Sodium: 600-800mg || Biscuits (per biscuit, assuming 12 biscuits total) | Calories: 150-200 | Protein: 5g | Fat: 7g | Carbohydrates: 20g | Fiber: 1g | Sugar: 1g | Sodium: 200-300mg | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.

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Comments

  1. Sheryl

    Very delicious! I made it tonight and we loved it.

  2. Beth

    How much bacon? I don't see that listed in the ingredients or instructions?

  3. Kristina

    Thank you Beth for pointing it out. The recipe has been updated

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