allergy friendly broccoli cheddar soup panera bread style

Allergy-Friendly Broccoli Cheddar Soup

Learn how to make this copycat version of Panera Bread’s Broccoli Cheddar Soup but we make it Allergy-Friendly Broccoli Cheddar Soup. It is very easy and once everything is prepped it does not take much time to cook. Serve with garlic bread, homemade or store-bought.

The original Panera Bread broccoli cheddar soup recipe uses onion, carrots, broccoli, sharp cheddar cheese, spices, and a bit of cream. In this recipe, we substitute the allergens such as the cheddar cheese and cream with suitable ingredients to make it allergy-friendly.

Frozen or Fresh Broccoli For Allergy-Friendly Broccoli Cheddar Soup

You can use either frozen or fresh broccoli. The cooking method will remain the same. The fresh broccoli will need extra cutting and chopping time and you will also have to adjust the cooking time until the broccoli is tender.

Allergy Friendly Substitutions

  • Gluten Free: If you are not allergic to corn then you can use cornstarch. However, if you are allergic to corn then use gluten free all purpose flour of your choice to thicken the soup.
  • Dairy Free: for the cream you can use any plant based cream available or canned coconut cream. You can even use your favorite dairy free milk such as rice milk, if you cannot find a plant based cream. For the sharp cheddar, cheese replacement use a dairy-free cheddar cheese.

How To Store Allergy-Friendly Broccoli Cheddar Soup

Refrigerate leftovers in shallow containers within two hours of cooking, and dispose of leftovers after 3-4 days. I heated the soup two days later and it was good. You can also freeze the soup and heat it up whenever you do not feel like cooking up something.

Try These Other Soups

Allergy-Friendly Broccoli Cheddar Soup

Course: Appetizers, Recipes, SoupsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time



Learn how to make this easy and quick Allergy-Friendly Broccoli Cheddar Soup. It is dairy free, gluten free, and delicious.


  • 1/2 cup dairy free butter/coconut oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 carrots, chopped

  • 4 cups broccoli, chopped

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1/2 teaspoon paprika

  • 1 teaspoon hot sauce

  • 4 cups chicken broth or water

  • 1 1/2 cups dairy free milk

  • 1 teaspoon mustard powder

  • 1 /4 cup cornstarch mixed with 1/2 cup cold water

  • 2 cups dairy free cheddar cheese shreds


  • Gently rub the vegetables under cold running water. Then peel and cut up the vegetables.
  • Heat oil/butter in a large pot. Once it is melted, add onions, garlic, and carrots then cook until soft, about 5 minutes.sauteing chopped onions and carrots
  • Add broccoli and cook for an additional 5 minutes, then season with salt, pepper, paprika, mustard, and hot sauce.Adding broccoli to the pan
  • Now add the milk and the broth and let it simmer on medium heat for 10 minutes.adding stock to the broccoli cheddar soup base
  • Pour the cornstarch mixed with water into the pot. Whisk until smooth. Let it cook to thicken.adding corn starch
  • Add cheese and cook just until cheese is melted. Adjust the seasoning. The soup is ready to serve.

Cook’s Notes

  • To make it thicker use a blender to blend the ingredients, just take out the broccoli before blending.
  • For more protein rich soup, add chicken.
  • Chop the vegetables as you like, cube or matchsticks.

Nutrition Facts

6 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 28g 44%
    • Saturated Fat 19g 95%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 23g 8%
    • Sugars 3g
  • Protein 7g 15%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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