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!

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings or more

Calories 348kcal

Author Meghan

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 ¾ 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

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.

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.

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.

I use Pampered Chef Bell Pepper Herb Rub and Smoky Applewood Rub

Source: Adapted from Pampered Chef Freezer Meal Workshop

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