Gluten Free Version of Panera’s Broccoli Cheddar Soup

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.

 

Lynn's Kitchen Adventures

Comments

  1. I have used instant potato flakes to thicken soups, but I haven’t tried potato flour yet, but that is a good idea.

  2. I use a recipe using pureed white beans as the thickener and it is fabulous!

  3. 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.

  4. 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.

  5. I made this last night and it was a hit! A keeper for sure!!

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