Yeah – I’m sharing a picture of soup. Yes, it was DELISH! No, it is not because I have crazy hormones running through my veins right now (although the fact that my mouth waters looking at that picture may suggest as such). My family loved this recipe too – so when we come across a fantastically mouth-watering recipe for soups (or stoups as I often make them into – we like them hearty), I’ve got to share!
Panera Bread Knock-off Broccoli Cheese Soup (reduced fat from original version)
The original recipe can be found here. I’ve made a few changes to make it reduced fat and added a TON more veggies to make it thicker…my changes are in italics.
I’m guessing this makes about 5 servings. My husband had three bowls and the rest of us about 1.5….with a serving leftover.
1 T of butter
1/2 a medium onion
1/4 cup melted butter
1/4 cup of flour
2 cups fat free half and half
3 cups chicken stock (low fat/no fat)
3 huge heads of broccoli
1 cup of chopped carrots (I made have added more)
1/4 teaspoon nutmeg
10 oz reduced fat 2% sharp cheddar cheese
salt and pepper
1. Saute onion in 1 T. butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper .Used my immersion blender to smooth it out – still kept large chunks, though! Return to heat and add cheese. Stir in nutmeg.
Serve with crusty bread and strawberry applesauce jello (well, that’s what we did!)
And these pictures are just for your viewing pleasure – Dr. Anna was taking care of patient Hudson today after he conked his head on a table downstairs.
Prepping with sterile gloves……
Assessing the patient; stethoscope and sphygmomanometer (blood pressure cuff for you commoners).
Making sure Hudson is still alive…..carefully moving the ouchy sock to take important measurements.