COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
BROCCOLI, CANNELLINI BEAN & CHEDDAR SOUP
From EatingWell: September/October 2007 http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.html White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.
Provided by Queen Dana
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
- Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
- Tips & Notes.
- Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Nutrition Facts : Calories 212.7, Fat 8.2, SaturatedFat 4.9, Cholesterol 23.1, Sodium 277.9, Carbohydrate 21.7, Fiber 4.2, Sugar 0.4, Protein 15.5
HEALTHY BROCCOLI, WHITE BEAN & CHEDDAR SOUP
I found this recipe on eatingwell.com, and it is SO delicious!! I paired it with a grilled cheese (on light bread w/ FF cheese, of course!) and an apple, and it made for a perfectly satisfying and filling lunch. The original recipe called for shredded sharp cheddar, but I subbed in fat free shredded cheddar to cut down on fat & calories. Also, the recipe originally made 6 1-cup servings. However, since I used fat free cheese, I changed the servings to 4 1.5-cup servings without changing the calories per serving very much at all...but you can do what fits you best :).
Provided by BeautifullyHuman
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth and water to a boil in a medium sized sauce pan over high heat.
- Add broccoli, and cook until tender (about 8 minutes).
- Stir in beans, and continue to cook until warmed through (about 1 minute).
- Add half of the mixture to a blender (or food processor) along with half of the cheese and puree.
- Repeat with the other half of the mixture and cheese.
- Serve warm & enjoy!
Nutrition Facts : Calories 122.4, Fat 1, SaturatedFat 0.2, Sodium 332.9, Carbohydrate 22, Fiber 8.2, Sugar 3.8, Protein 8.4
CREAMY BROCCOLI-WHITE BEAN SOUP
Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish.
- Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
Nutrition Facts : Calories 247 g
BROCCOLI AND CANNELLINI BEAN SOUP
Soup's on! This colorful and creamy soup is a delicious way to eat your veggies.
Yield serves 5, 1 1/2 cups per serving
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
- Stir in the garlic. Cook for 30 seconds, stirring frequently.
- Pour in the broth. Cook, still over medium-high heat, for 5 to 6 minutes, or until the mixture comes to a boil, stirring occasionally.
- Stir in the broccoli. Cook, covered, for 7 to 8 minutes, or until tender, stirring occasionally.
- Stir in 1 can of beans, the salt, pepper, and 1 teaspoon hot-pepper sauce.
- In a food processor or blender, process the soup in batches until smooth. Carefully return the soup to the saucepan. Stir in the half-and-half, Parmesan cheese, and remaining 1 can beans. Cook over medium heat for 1 to 2 minutes, or until heated through, stirring constantly. Serve with additional hot-pepper sauce if desired.
- Making creamy soups right in the saucepan is a breeze hen you use a hand blender, also known as an immersion blender. This wand-shaped gadget with a blender blade at the bottom has become a staple in many kitchens. It's easy to use and less messy than transferring the soup between the saucepan and a blender or food processor.
- (Per Serving)
- Calories: 223
- Total Fat: 4.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 4mg
- Sodium: 363mg
- Carbohydrates: 33g
- Fiber: 9g
- Sugars: 5g
- Protein: 15g
- Dietary Exchanges
- 2 Starch
- 1 Vegetable
- 1 Lean Meat
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BROCCOLI, CANNELLINI BEAN & CHEDDAR SOUP RECIPE
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5/5 (36)Total Time 20 minsCategory Healthy Soup RecipesCalories 152 per serving
- Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
- Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
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