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!
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
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