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Gluten Free Broccoli Cheddar Soup
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Gluten Free Broccoli Cheddar Soup – Panera Bread Copycat

Gluten Free Broccoli Cheddar Soup! Panera's may not be gluten free but this is. Make this easy and creamy restaurant copycat recipe at home!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 6 Servings
Author: Jamie at Savorysaver.com
Cost: 8.00

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.