Gluten Free Broccoli Cheddar Soup

Gluten Free Broccoli Cheddar Soup is a Panera copycat soup without the gluten. This recipe is even better than the original!

Gluten Free Broccoli Cheddar Soup in a bowl with a cornbread muffin on the side

When I was pregnant with Ava and working in a research lab, I met a friend for lunch at Panera. I ordered the Broccoli Cheddar Soup, which I had eaten before, but for some reason it tasted so good. I became obsessed with this soup and would frequent Panera often to get this as well as the Sonoma Chicken Stew.

Gluten Free Broccoli Cheddar Soup

Many years later, I attended a Pampered Chef Freezer Meals Workshop lead by one of my friends from MOPS. One of the recipes was a Broccoli Cheddar Soup. I had never made this soup before and wasn’t sure if I would a homemade version. One bite, and I was hooked! The flavors of the seasoning work so well with the vegetables and cheese.

Gluten Free Broccoli Cheddar Soup in a bowl

Since then, I make this soup often in the cooler months. I have reordered the rubs from Pampered Chef on the regular. I’ve made it both as a freezer meal or from start to finish all at once. At one point, Pampered Chef was out of one of the rubs, so I found some similar seasonings at the grocery store. I’ve included an explanation of the two rubs below.

Gluten Free Broccoli Cheddar Soup in a ramekin and a pot

When I started eating gluten free, I swapped the all purpose flour for gluten free flour and had identical results. While Panera Broccoli Cheddar Soup contains gluten, this homemade gluten free version does not. The girls will even eat this soup, especially when I serve it with Cornbread Muffins!

Recipe Details

Seasoning Rubs

Because this recipe is adapted from a Pampered Chef recipe, it calls for two Pampered Chef rubs: Bell Pepper Herb Rub and Smoky Applewood Rub. I love the flavor these rubs give to the soup! At one point, Pampered Chef was out of one of these rubs, so I had to find an alternative in my grocery store.

I settled on two McCormick Grill Mates seasonings. I used McCormick Grill Mates Hamburger Seasoning in place of the PC Bell Pepper Herb Rub and McCormick Grill Mates Applewood Rub in place of the PC Smoky Applewood Rub. I’m sure any kind of seasoning similar to these would be delicious.

Make Ahead Broccoli Cheddar Soup Freezer Meal

Assemble Freezer Bags

You will need 2 gallon sized freezer bags and 1 quart sized freezer bag. In one of the gallon sized bags, add the chopped carrots and celery, the frozen broccoli, the rubs, and the oil. Press out air and seal.

Add the shredded cheddar to the quart sized bag, press out air, and seal. Place both bags inside the second gallon sized bag to protect the ingredients from freezer burn. Label the bag with the contents and date and freeze until the day before or the morning of when you will make the soup.

Make the Freezer Meal Soup

The day before or the morning of when you will make the soup, move the freezer bag from the freezer to the refrigerator to thaw. After the contents have thawed completely or partially, you’re ready to make the soup.

freezer meal bag with broccoli and vegetables

Add the contents of the vegetable bag to a Dutch oven or heavy bottom soup pot. Cook over medium-high heat for 5 to 6 minutes until the vegetables are crisp-tender.

Add the milk and creamed corn and continue to cook for another 8 to 10 minutes. Meanwhile, in a bowl or measuring cup, whisk together the broth and gluten free or all purpose flour.

measuring cup filled with broth and flour

Add this mixture to the soup and bring to a boil. Boil uncovered for a couple minutes until the soup thickens. Reduce heat and add the thawed cheese from the quart sized freezer bag. Stir until the cheese is completely melted. Serve the soup!

Make and Serve Soup

To make the soup from start to finish, not as a freezer meal, heat the oil in a Dutch oven or heavy bottom soup pot. Add the chopped carrots and celery and saute for about 5 minutes. Add the rubs and the frozen broccoli and continue to cook until the broccoli is crisp-tender.

Add the milk and the creamed corn and cook for another 8 minutes. While that mixture is cooking, whisk together the broth and the flour in a small bowl or measuring cup. Add the broth mixture to the soup and bring to a boil. Boil for a couple minutes until thickened. Lower the heat and stir in shredded cheese. Continue to stir until the cheese has completely melted and serve.

gluten free broccoli cheddar soup in a bowl with a corn muffin

Gluten Free Broccoli Cheddar Soup

Panera’s Broccoli Cheddar Soup is not gluten free. When I started eating gluten free, it was even more imperative that I have a homemade recipe that I could adapt to be gluten free. I do this by an easy swap of the all purpose flour for a gluten free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. If you are not avoiding gluten you can just use the all purpose flour.

What to Serve with Broccoli Cheese Soup?

Check out these recipes that go great with soup:
Cornbread Muffins
Red Lobster Cheddar Bay Biscuits
Cheddar Dill Scones
Soft Garlic Knots
Pumpkin Cornbread

Gluten Free Broccoli Cheddar Soup Pin

Looking for More Soup and Chili Recipes?

Check out these other soups & chilis:
Wisconsin Beer Cheese Soup
Low Carb White Chicken Chili
Turkey Chili {low carb & keto options}
Turkey Pumpkin Chili
Chicken Tortilla Soup
Homemade Turkey Soup
Black Bean Soup
Panera Sonoma Chicken Stew
Leek and Potato Soup
Butternut Squash and Apple Soup
Creamy Roasted Tomato Soup {Panera}
Chicken, Leek and Tomato Soup
Chilli Coconut Chicken Soup
Chicken Sausage Florentine Soup
Easy Creamy Tomato Basil and Italian Turkey Sausage Soup

Gluten Free Broccoli Cheddar Soup in a bowl with a cornbread muffin on the side

Gluten Free Broccoli Cheddar Soup

Meghan
Gluten Free Broccoli Cheddar Soup is a Panera copycat soup without the gluten. This recipe is even better than the original!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6 or more

Equipment

  • 2 gallon sized freezer bags
  • 1 quart sized freezer bag

Ingredients
  

  • 2 carrots (chopped into small pieces)
  • 2 celery stalks (chopped into small pieces)
  • 16 ounces frozen chopped broccoli or broccoli florettes
  • 1 tablespoon bell pepper herb rub or seasoning (such as McCormick Grill Mates Hamburger seasoning or Pampered Chef rub, see note)
  • 1 tablespoon applewood rub (such as McCormick Grill Mates Applewood Rub or Pampered Chef rub, see note)
  • 2 tablespoons canola oil
  • 8 ounces sharp cheddar cheese (freshly shredded)
  • 2 cups milk
  • 14.75 ounces canned creamed corn
  • 1 3/4 cups reduced sodium vegetable or chicken broth
  • 2 tablespoons gluten free flour blend (such as Bob's Red Mill, or all purpose flour if not avoiding gluten)

Instructions
 

To Prepare as a Freezer Meal:

  • In a gallon sized freezer bag, add the chopped carrots and celery, both rubs, and the oil.
  • Seal bag, pressing all air out, and push around contents to mix well.
  • Add shredded cheese to a quart sized freezer bag and seal, pressing all air out.
  • Add both bags to another gallon sized freezer bag to protect the ingredients from freezer burn. Label and store in freezer.
  • The day before or morning of making the soup, move the freezer bag from the freezer to the refrigerator.

To Make Freezer Meal:

  • Add contents of thawed vegetable bag to Dutch oven. Cook, uncovered, 5-6 minutes over medium-high heat, or until vegetable are crisp-tender, stirring occasionally.
  • Add milk and creamed corn. Cook, uncovered, 8-10 minutes or until heated through.
  • Meanwhile, stir broth and flour together in a separate bowl. Add to vegetable mixture. Bring to a boil, uncovered, stirring occasionally; boil 1-2 minutes or until thickened.
  • Turn heat to low and add thawed cheese; stir until melted.

To Make Immediately from Start to Finish:

  • Saute the carrots and celery in the oil over medium-high heat for 5 minutes. Add frozen broccoli and rubs. Continue to cook until all vegetables are crisp-tender, about 10 to 15 more minutes.
  • Add milk and creamed corn. Cook, uncovered, 8-10 minutes or until heated through.
  • Meanwhile, stir broth and flour together in a separate bowl or measuring cup. Add to the vegetable mixture. Bring to a boil, uncovered, stirring occasionally; boil 1-2 minutes or until thickened.
  • Reduce heat to low and add shredded cheese. Stir until melted. Serve.

Notes

I use Pampered Chef Bell Pepper Herb Rub and Smoky Applewood Rub
Source: Adapted from Pampered Chef Freezer Meal Workshop
You’re Gonna Bake It After All
bakeitafterall.com
Keyword gluten free, soup, vegetarian


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