Gluten Free Panera Bread Broccoli Cheddar Soup Copycat is comfort food at its finest. This soup is an easy and delicious weeknight meal that always hits the spot whether you’re gluten free or not!

FOR MORE GLUTEN-FREE RECIPES, TRY THESE TRIED-AND-TRUE RECIPES. FOR GLUTEN-FREE PEANUT BUTTER COOKIES, GLUTEN-FREE FUDGE BROWNIES AND GLUTEN-FREE SUGAR COOKIES. MY CLASSIC GLUTEN-FREE CHOCOLATE CHIP COOKIES ARE ALSO ALWAYS A HIT!

Confession time….I’m really not the biggest soup fan. That being said, I’ve always loved Panera Bread’s Broccoli Cheddar Soup. I always craved it postpartum and it was kind of my ‘reward’ for labor and delivery. Ha!
Unfortunately, once I became gluten-free my days of eating at Panera were over-until now! I made my own gluten-free version of Panera’s delicious soup and it’s wonderful! My whole family loves it and I hope you will too!

Ingredients

• 1/4 Cup melted butter
• 1/2 medium chopped onion (optional)
• 1/4 Cup Gluten-Free flour
• 2 Cups half-and-half cream (can substitute whole milk or milk alternative but half and half gives it the creamiest texture)
• 2 Cups low-sodium chicken stock or broth
• 3 Cups Steamed Broccoli chopped into bite size pieces
• 1 cup carrots,  shredded
• 1/4 teaspoon nutmeg, (optional but brings out the flavor)
• 2 Cups Grated Sharp Cheddar cheese (or Velveeta)
• Salt and Pepper to taste

How To Make Gluten Free Panera Bread Broccoli Cheddar Soup Copycat

• To a large soup pot, melt 1/4 cup butter (sautee onions, if using). Add GF flour, stir to make a roux.

• Whisk in the half and half and chicken broth.

• Add the chopped broccoli and carrots. I prefer to steam my broccoli and shred the carrots so as to shorten cook time, but this is not required. If using raw broccoli and carrots cook on medium-low heat for 20-25 minutes until they are tender.

• Add salt and pepper to taste. You can leave the soup chunky or blend with an immersion blender. Turn the heat to low and add in the cheese and nutmeg (if using).

• Serve with gluten-free crusted bread and enjoy!