I am one of the many that was in love with Panera's Broccoli Cheddar soup until it turned out that yummy, creamy, salty soup they were marketing as Vegetarian wasn't really Vegetarian at all. The day I walked into Panera and looked up at the list of soups and saw that the small "V" was no longer next to my favorite soup, was a sad day. After having lunch at Panera the other day and settling with the good-but-not-as-good Black Bean soup, I decided there must be a way to recreate that yummy, creamy, salty soup without the chicken stock. This is my take on Panera's signature soup and my dinner guests thought it was pretty darn good too!
Prep Time: 10 Min
Cook Time: 30 Min
Ingredients
- 1 cup of broccoli soup (I used Imagine Soups)
- 3 cups of vegetable broth
- 1 1/2 cups almond milk (you can substitute cream if you like)
- 1/4 cup flour
- 1 block of raw sharp cheddar cheese
- 2 cups chopped broccoli
- 1/2 cup shredded carrots
- 1/2 cup chopped onion
- 2 tsp nutmeg
- salt/pepper to taste
- 2 tbs butter
- Parmesan (optional topping)
Directions
- In a sauce pan, saute onions and butter on medium heat for about 5-7 minutes
- In a large pot, on medium heat, whisk together the flour and almond milk. Continue to whisk until smooth about 5 minutes
- Add the vegetable broth and continue to whisk
- Add the broccoli, carrots, sauteed onions, nutmeg, salt and pepper
- Bring to a boil and then reduce and allow to simmer for 20 minutes
- Add the sharp cheddar cheese and simmer for another 10 minutes
- If soup needs additional salt, add some parmesan cheese instead of adding more salt
- Serve and enjoy!
Try using parm stock. A lot of of times it will be a clever mimic of CS
ReplyDeleteThat sounds like a great idea. I had never heard of it. Thank you!
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