Cheese soup is usually thickened with cornstarch or regular flour, however, this gluten-free cheese soup is thickened with potato starch. Feel free to use cornstarch as a substitute, though. So many of my readers are soy- and corn-free. However, this does contain dairy. You are welcome to substitute the cream with a dairy-free milk and the cheese with a vegan substitute. Since you thicken it with starch it should work just fine. You may need a little extra potato starch, though. Enjoy this gluten free cheese soup recipe and make it your own!
A rich creamy cheese soup with the taste of your favorite white wine. To die for along with gluten free breadsticks!
- 2 Tablespoons butter
- 2/3 cup celery (about 1-1/2 stalks), minced
- 1 cup yellow onion (1/2 large onion or 1 small), minced
- 2 large garlic cloves, minced
- 1/4 cup canned diced green chiles
- 1/2 teaspoon ground thyme
- 1/2 teaspoon smoked paprikia
- 3 cups gluten-free low-sodium chicken broth (I use O Organics)
- 3/4 cup dry white wine (I used sauvignon blanc)
- 2 Tablespoons potato starch
- 3 Tablespoons filtered water
- 1 cup heavy whipping cream or dairy-free substitute
- 10 oz. cheese(s) of choice, shredded (I used mostly Monterey Jack with a little sharp cheddar)
- Gluten free breadsticks (Schar) or crackers
- Melt butter in pan on medium. Add onion and celery and saute until very tender.
- Add garlic and saute for about 1 more minute.
- Add green chiles, thyme and smoked paprika and stir.
- Add about 1 cup broth and 1/2 cup of wine and cook for about 15 minutes.
- Remove from pan and add in 2 batches to a sturdy blender. Glass blender bowls are preferable. Puree each batch, adding the first batch to a bowl once pureed. Then both batches back in the pan.
- Add remaining wine and broth. Heat to medium high.
- Add the cheese, remaining wine and heavy whipping cream; stir until cheese is melted.
- Mix water and potato starch together in a small container. Pour into soup and stir until thickened. Whisk well and serve.
When you reheat any left over you may need to add a little more potato starch and water to thicken it back up. Reheating sauces and soups which contain potato starch, they tend to lose the thickness. Or you may chose not to re-thicken at all. Serve with gluten-free bread sticks or with homemade gluten-free croutons.