Broccoli Cheddar Soup with Bacon Cheese Biscuits, Gluten-Free

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This Broccoli Cheddar Soup with Bacon Cheese Biscuits is a warming meal in a bowl. Creamy, cheesy broccoli soup topped with the most amazing gluten-free bacon cheese biscuits. The biscuits are made with freshly cooked bacon bits, cheddar or mozzarella cheese, egg, herbs and buttermilk. The biscuits are light, and they are not cooked in the soup, but rather the soup is topped with the biscuits, and they are baked, giving the biscuits a light crispy coating while the biscuits are soaking up the delicious broccoli cheddar soup.

 

broccoli

 

I am super excited about this Broccoli Cheddar Soup with Bacon Cheese Biscuits recipe. Today was one of those days when I couldn’t decide whether I should make a stir-fry or a soup. My fridge is packed with fresh organic broccoli, and it was time to use some of it up because the broccoli started to look a bit tired, making it perfect for soup.

 

broccoli cheddar soup

 

here comes the Broccoli Cheddar Soup,

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 were 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 they make the soup extra special.

 

broccoli cheddar soup

 

Now that we are well into autumn and colder weather, cozy hearty soups will keep us warm and keep our appetite at bay. Have you noticed that we crave heartier food like soups and stews as soon as the cold weather hits? We also tend to eat more during the cold winter months. That’s because our bodies try to protect us from cold temperatures by adding extra layers of fat. Well, that is my excuse, and I am sticking to it 🙂

 

gluten free bacon cheese biscuits

 

quick and easy broccoli cheddar soup with biscuits, and only one pot,

The soup is made first by sauteing the onions, a classic start for many soups. Then add the herbs, carrots, broccoli and broth. Yes, I added carrots, mostly for some colour, another texture, and carrots are healthy! The broccoli is cooked very briefly, only three minutes. I didn’t want the broccoli to be soft and mushy, so I kept the broccoli tender but still firm to bite. Once the broccoli is partially cooked, add cream and cheese until the cheese melts and the soup starts to simmer.

Meanwhile, prepare the biscuit dough. Very simple recipe, mix all the biscuit ingredients and, using a cookie scoop or a large spoon, drop them in the hot soup. Once all the biscuits are in the soup, place the pot in a hot oven and bake the biscuits. The total cooking time, including the biscuits, is only about thirty minutes, how great is that?

 

broccoli cheddar soup

 

how to serve the Broccoli Cheddar Soup?

Serving the soup is the fun part because you get to chose how many biscuits you want to add to your bowl. The gluten-free biscuits are flavoured with bacon and cheese, and the recipe yields 12 biscuits. They are super tasty, and you can eat them even without the soup…I did 🙂 But seriously, ladle the soup into bowls and top with one, two or three biscuits. Give the hot soup a good sprinkle of cheese and fresh herbs. The cheese will melt right into the soup, adding even more cheesy flavour.

The best part about serving this creamy soup, you don’t need to add bread or rolls. This Broccoli Cheddar Soup with Bacon Cheese Biscuits is hearty enough as a meal. The recipe serves four — family-style, but if you want to serve the soup as a starter, it will yield six servings.

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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
  • 1/3 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
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Preheat oven to 425 F
  • Using a large oven-safe pot, saute onions until translucent. About 5 minutes
  • 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
  • While the soup is cooking, prepare the biscuit dough, mix the flour, cheese, baking powder, herbs and salt. Stir in egg and buttermilk until just combined. Set aside
  • After the soup has cooked for 3 minutes, mix cream, arrowroot flour and cheese and add to the soup. As soon as the soup starts to simmer, remove it from the heat. Using a small cookie scoop or a tablespoon, drop the biscuit batter in the soup.
  • 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 thickness and reheat
  • Ladle soup into bowls and top with biscuits, shredded cheese and fresh herbs. Enjoy!


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