Cheddar Broccoli Soup

Colby is always raving about how delicious the cheddar broccoli soup is from Panera Bread. I had never had it but it sounded good so I thought I would attempt at making it. I am glad I did! It turned out delicous and creamy! Colby went back for a large serving of seconds which means it must have been good! Not to mention he tells me when it isnt! :)

"Panera's" Cheddar Broccoli Soup

1 tablespoon butter, melted
1/2 medium onion, chopped *I used a little over 1 tbs of dry minced onion instead**
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon * I used the boillon but added three boillon cubes to 2 cups of water*
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Directions:
Saute onion in 1 tbs of butter. Set aside. Cook 1/4 cup melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

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. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

** I don't think that I pureed mine enough because I put all of it in the blender at the same time. So make sure you puree it enough so the broccoli isn't too chunky**

Serve with grated cheese on top!
Enjoy!
Jen

The Whole Enchilada... Soup!

Let me start out by saying that I was very nervous about this recipe. One it uses a can of pumpkin. To me Mexican food and pumpkins don't go together but I thought what the hey, let's give it a chance as it came highly recommended by a coworker.



The whole enchilada chicken soup by Hungry Girl

*also please note that this is my version of her soup. She does not use a crock pot or sour cream and adds other things in it!







Ingredients

3 cups fat-free chicken broth

1 tbs minced onion

3 cups green enchilada sauce

One 15-oz. can pure pumpkin

10 oz. frozen boneless skinless lean chicken breast

1 cup sour cream (light, again I save where I can! :)...)

1 cup frozen white (or yellow) corn

Optional: dash hot sauce, or more to tasteOptional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips



Directions:

Throw all the ingredients in a crockpot and cook on low for 8 hours. Once soup is done take two forks and shred the chicken inside the crockpot.

Makes 9 servings!


I served over rice but my husband liked it better without the rice and served like soup.. go figure!

This was good. It wasnt the best soup I have ever had. I think that it was missing something but I couldnt figure out exactly what it was. I think next time I will throw in a can of cream of chicken soup as well as some more enchilada sauce.. I don't think I added enough!



Those are my suggestions! Let me know if you try them and what you think! Or just what you think about the soup in general! It is a very healthy meal and would be even healthier if I didnt throw in the sour cream but I can't help myself! haha...



Enjoy!

Jen