So I love a good soup. And as it gets colder I want it more and more. So that combined with how much that all adds up to after a while and the high caloric intake of the soups I like, it becomes clear to me that I need a better way than going to Panera bread all the time.
I found this recipe online and altered it a bit. It called for half&half and I used fat free half&half. It came out still as thick as the soup is at Panera. Then I use fat free sharp cheddar. It comes out just as cheesy and rich but I cut calories wherever I can. I can’t stress this part enough, take a small spoon as the soup thickens up and TASTE YOUR SOUP!
And Panera tends to blend most of the ingredients, which I did the first time. But I decided I like some substance to my soups and blend only part of it. I leave chunks of broccoli and carrots in the soup so there’s a nice texture difference. But despite all of that, you can always have whole fat ingredients , which as we know makes food taste better. But I take what I can get.
- 1/4 c. Butter, melted
- 1/4 c. Flour (For Roux)
- 1/2 Medium onion
- 2 c. Fat free Half&Half
- 2 c. Chicken Stock
- 1/2 lb. Fresh Broccoli
- 1 c. Carrots, Julienned
- Salt and Pepper to taste
- 1/4 tsp. Nutmeg
- 8 oz. Sharp Cheddar
- Saute onion in olive oil or butter, then set aside.
- Cook melted butter and flour to make a roux.
- Stir and add half&half.
- Add Chicken Stock, chopped broccoli, carrots, and onion.
- Cook on low for 20-25 minutes.
- Add salt and pepper
- Use Immersion blender to blend in cheese and chop broccoli and carrots (but don’t overdo it).
- Stir in Nutmeg and serve.