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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