In this recipe, I think I've successfully imitated Panera Bread's broccoli cheese soup. And despite the fact that this soup is, by nature, not the healthiest, I've tried to lighten it up at least a little bit.
Yield: 12-16 servings (The recipe is easily halved, but I like to make extra and freeze some.)
Ingredients:
- Canola oil spray
- 1 lb. broccoli, finely chopped
- 2 cups julienned carrots
- 1 medium onion, diced
- 1/2-cup Smart Balance
- 1/2-cup flour
- 2 cups skim milk
- 2 cups fat free/low-sodium chicken broth (vegetable broth works fine)
- 16 oz. grated reduced-fat cheddar cheese
- 1/4-tsp nutmeg
- 2 Tablespoons spicy brown mustard
- 1/2-tsp garlic powder
- Salt and pepper to taste
Method:
- Heat a large soup pot over medium-low heat. Spray with cooking oil and saute onions until tender, about 5 minutes. Transfer onions to small bowl and set aside.
- In same pot, melt Smart Balance (butter works fine, but has significantly more saturated fat and cholesterol). Once butter substitute is melted, add flour, whisking constantly for about 4 minutes.
- To butter-flour mixture, gradually add milk, whisking constantly.
- Stir in chicken broth and then bring to a simmer. Simmer for about 20 minutes. DON'T walk away from it, because it will burn on the bottom and your soup will taste like carcinogens. Just make sure you give it a good stir, making sure you hit the bottom of the pot, every couple minutes.
- Turn heat to low, and add onions, broccoli, and carrots. Cook (stirring every few minutes) for another 20 minutes (until vegetables are soft).
- Add cheese and seasonings, including mustard. Stir until cheese is melted and spices are combined. Adjust seasonings to taste.
No pictures this time! You'll just have to trust me that it looks great (and tastes even better)!
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