I think Gluten Free Broccoli Cheddar Soup is something people can’t get enough of. The one from Panera Bread is probably the one people probably think of most. Panera’s is not gluten free but making a copycat version at home is easy and affordable. This recipe makes a full pot of creamy soup for a fraction of the cost that Panera charges.
Is Panera Broccoli Cheddar Soup Gluten Free
No, Panera Broccoli Cheddar Soup is NOT gluten free. According to their websites, both the Restaurant and Panera At Home versions of the popular soup contain wheat flour. This makes them unsafe for those with Celiac Disease or following a gluten free diet.
Recipe Tips
Broccoli –Thawed and chopped frozen broccoli works great in this recipe but fresh broccoli would also work.
Half and Half, Cream, or Milk – 2 cups of which ever dairy you prefer or a combination equaling the two cups will work for the recipe. I prefer half and half in the soup. It’s thicker than milk ,but a little cheaper and has fewer calories than heavy cream.
Shred Your Own Cheese – Bagged Shredded Cheese typically has cornstarch or some other anti-caking agent on it that keeps it from sticking together. This can cause a grainy texture in the finished recipe. Shred your own cheese for creamier soup.
Turn Off The Heat When Adding Cheese – Adding the cheese with the heat on can cause a grainy texture. Adding to the hot soup with the burner off helps promote a creamier soup.
Rice Flour – I use white rice flour, such as Bob’s Red Mill for this soup. It cooks up smooth and velvety.
The next time you’re hungry for Broccoli Cheddar Soup from Panera and know you can’t have it, make this creamy and comforting gluten free copycat recipe and eat until you’ve satisfied that craving!
More Gluten Free Soups
Gluten Free Polish Dill Pickle Soup – This soup might odd, but it’s really tasty. It’s a creamy & flavorful recipe with potatoes, carrots, and tangy pickles.
Gluten Free Cream of Celery Soup –This recipe isn’t for the condensed canned stuff. This is made from scratch and meant to be eaten instead of used in casseroles. It’s warming, healthy and comes together in about 30 minutes.
Japanese Onion Soup – A Hibachi favorite is easy in the Instant Pot. It’s inexpensive and takes minutes to make.
Lentil Kale Soup -a hearty gluten free soup to warm you up and keep you full. This soup is full of vegetables and flavor.
Weight Watchers Cabbage Soup – A hearty soup full of vegetables that’s low in calories but full of flavor. Make it on the Stove, Instant pot, or slow cooker.
Find more gluten free recipes on YouTube and Pinterest.
Gluten Free Broccoli Cheddar Soup – Panera Bread Copycat
Ingredients
- ¼ Cup Butter (½ Stick)
- ½ Medium Onion, Finely Chopped, About 1 Cup
- 1 Large Carrot Julienned Or Shredded, About 1 Cup
- ¼ Cup White Rice Flour
- 2 Cups Half-And-Half
- 2 Cups Chicken Broth
- ½ lb. Broccoli, Chopped Into Bite Size Pieces, About 3 Cups. Frozen Broccoli works Great!
- ⅛ tsp. Nutmeg, (optional)
- 8 Ounces Sharp Cheddar Cheese, Grated
- Salt And Pepper, to taste
Instructions
- In a medium pot, melt the butter over medium heat.
- Once melted, add the onions and carrots and sauté for 3-5 minutes.
- Add the rice flour to the pot, mix well and cook for a minute or so.
- Add the half-and-half, chicken broth, broccoli, and a couple pinches of black pepper and mix well.
- Reduce heat to medium low and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
- When the vegetables are tender, add the nutmeg, if using, and turn the heat off.
- Add the cheese a little at a time, stirring in each addition until it is mostly melted into the soup before adding more.
- If needed, turn the heat back on to medium-low and warm the soup through, but do not boil.
- Serve soup with your favorite gluten free rolls or crackers.
Video
Notes
- Broccoli –Thawed and chopped frozen broccoli works great in this recipe but fresh broccoli would also work.
- Half and Half, Cream, or Milk – 2 cups of which ever dairy you prefer or a combination equaling the two cups will work for the recipe. I prefer half and half in the soup. It’s thicker than milk ,but a little cheaper and has fewer calories than heavy cream.
- Shred Your Own Cheese – Bagged Shredded Cheese typically has cornstarch or some other anti-caking agent on it that keeps it from sticking together. This can cause a grainy texture in the finished recipe. Shred your own cheese for creamier soup.
- Turn Off The Heat When Adding Cheese – Adding the cheese with the heat on can cause a grainy texture. Adding to the hot soup with the burner off helps promote a creamier soup.
- Rice Flour – I use white rice flour, such as Bob’s Red Mill for this soup. It cooks up smooth and velvety.
