I used to absolutely love Panera’s Broccoli Cheese soup. Of course, that was before I was diagnosed with Celiac. I’ve made broccoli cheese soup before, but it’s never been that bowl of deliciousness that I remembered. I got online and was looking up copycat recipes, but just like the original, none of them were gluten-free. So last weekend, I decided to make up my own recipe. I think it turned out pretty darn good. I’ll have to make some and give to my daughter to try to see if it stands up to the original, but for now here is my take on it.

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Copycat Panera Broccoli Cheese Soup-Gluten-Free
A creamy and delicious gluten-free copycat of Panera's Broccoli Cheese Soup
Prep Time 15 Minutes
Cook Time 1 Hour
Prep Time 15 Minutes
Cook Time 1 Hour
  1. Melt 1 tablespoon of butter in a Dutch oven. Once butter is melted, add in the diced onion.
  2. Cover and sauté until onion is soft and translucent. About 2 minutes.
  3. Add in the ¼ cup of butter and let melt. When butter is melted, slowly whisk in the flour, so as not to create lumps.
  4. Whisk in the 2 tablespoons of evaporated milk and allow to cook for about 2 minutes.
  5. Whisk in the chicken broth and slowly add in the rest of the evaporated milk and the heavy cream, so as not to curdle the milk.
  6. Whisk in the salt and pepper.
  7. Add the garlic and stir to combine.
  8. Add the broccoli, and carrots. Turn heat down to low and simmer for 1 hour. Until the broccoli is tender.
  9. Add in the cheddar cheese and stir until cheese is melted.
  10. Enjoy!
Recipe Notes

Chef's Tips:

  • When adding the heavy cream and milk, you want to add it slowly so as not to curdle the cream and milk.
  • Make sure that while you are simmering the soup, you don’t let it come to a boil. That also could curdle the milk and make it separate.
  • I use fresh broccoli, but you could certainly substitute frozen.
  • For a vegetarian soup, substitute vegetable broth for the chicken broth.
  • Garnish with shredded cheddar cheese, green onion, fresh chives or fresh parsley.
  • This soup pairs well with a nice, fresh garden salad, or a crusty gluten-free bread.
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