Thursday, October 18, 2012

Broccoli Cheddar Soup (better than Panera's and All-natural!)

One of my favorite soups is Broccoli Cheddar from Panera Bread, but I rarely indulge in it because it's loaded with bad fats (yes, there are good fats!) and additives. Here is an easy way to mimic the soup at your house, and feel good about it!


You'll Need:

  • 1 tablespoon butter, melted 
  • 1/2 medium onion, chopped 
  • 1/4 cup melted butter 
  • 1/4 cup flour 
  • 2 cups organic whole milk 
  • 2 cups organic chicken stock or bouillon 
  • 1/2 pound fresh organic broccoli 
  • 1 cup carrots, julienned 
  • salt and pepper, to taste
  • 8 ounces grated sharp cheddar cheese


1. Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the milk (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree (you can also use an hand blender). Return to pot over low heat and add the grated cheese; stir until well blended.

Optional: use a crusty ball sized loaf of bread for your bowl. You can either make these with bread dough in your local grocery store and bake them fresh, or buy them already made and cut a pit in the center.

Hope you all are having a good week!


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