Several years ago I came up with a homemade version of Panera’s Broccoli Cheddar Soup. My family loved it and I made it often. However, it was not the easiest to adapt to gluten free.
The thickener in this soup was flour and I have had trouble coming up with a thickener that did not change the texture and taste of the soup. I tried cornstarch and it made it a bit slimy and the leftovers did not reheat well. I tried rice flour and it turned out grainy. Tapioca starch gave me the same problems that cornstarch did.
Potato starch just did not work very well at all, but when I tried potato flour, I knew I had a winner. It gave me the closest taste and texture to the version that I used to make and love. And now we can once again enjoy my homemade version of Panera’s Broccoli Cheddar Soup.
Gluten Free Version of Panera's Broccoli Cheddar Soup
A make at home gluten free version of a famous broccoli soup.
Ingredients
- 5 cups broccoli florets (If you have a little more that is fine)
- 6 cups chicken broth
- 1 1/2 cups milk or 1/2 and 1/2 (1/2 and 1/2 will make it richer)
- 1/3 cup potato flour
- 2-3 cups grated cheddar cheese
- cooked bacon (optional, but good)
Instructions
- Steam broccoli until tender. This takes about 6 minutes.
- Chop finely. I chop mine in a food processor because we like it really finely chopped.
- In a large pan combine broth and milk and whisk in potato flour. Cook over medium high heat and continue to whisk until it starts to thicken. This usually takes until it almost comes to a boil.
- Stir in chopped broccoli and reduce to low. Continue to cook for about 5 minutes and then add cheese. Stir until cheese is melted.
- Serve in bowls sprinkled with bacon and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 457Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 96mgSodium: 1388mgCarbohydrates: 18gFiber: 4gSugar: 3gProtein: 26g
Nutritional values are approximate and aren't always accurate.
I have used instant potato flakes to thicken soups, but I haven’t tried potato flour yet, but that is a good idea.
I use a recipe using pureed white beans as the thickener and it is fabulous!
Lynn, have you tried kuzu root starch as a thickener? You do have to add it in cold water and then stir it over heat for a few minutes to get the thickening effect. We’ve used it for years, and it’s supposed to be soothing for the digestion.
I have not tried that yet. It sounds interesting though.
This soup is amazing! Although, I did make 1 change – I used a Gluten-Free All Purpose flour (brand is Kinnikinnick) instead of potato flour. I tend to do all my cooking with that flour, as it acts and rises almost the exact same as regular all purpose flour.
For the chicken broth I used a Gluten-Free/Wheat-Free/Vegetarian friendly Nutrimax Natural Foods Chicken Flavoured Soup Base.
I am so glad that you enjoyed it. And I am glad to know that the gf blend worked for you. We love this soup and I enjoy hearing that others love it as well.
I made this last night and it was a hit! A keeper for sure!!