My absolute favorite soup from Panera is the Broccoli Cheddar Cheese Soup. I wanted a healthier variety that had less fat and sodium and more protein…so I created one! Your kids will love this delicious, protein-packed version!
Ingredients:
4 tbsp olive oil
½ cup yellow onion (diced)
2 cloves of garlic (minced)
¼ cup gluten free 1:1 blend (or use regular flour)
2 cups low sodium bone chicken broth (can use vegetable broth instead)
3 cups cottage cheese blended
1 cup shredded carrots
3 cups broccoli florets (chopped into bite size pieces)
1 cups cheddar cheese (shredded)
1/2 tsp paprika
1/2 tsp salt (more to taste)
¼ tsp black pepper (more to taste)
*optional serve with
freshly cracked black pepper
shredded cheese
croutons
Directions:
To start, add the olive oil to a large saucepan and heat over medium-low until melted.
Introduce the diced onion and sauté until softened, about 3 minutes.
Add the minced garlic, mix, and then add the gluten free flour and mix again to coat.
Slowly whisk in the chicken broth and blended cottage cheese and let the mixture cook to thicken, about 5 minutes.
Incorporate the carrots and cook for another few minutes to soften, before adding the broccoli in last. Let the soup simmer for 5 minutes.
Lower the heat and stir in the cheddar cheese until it’s fully melted and smooth. Add in the paprika and then season to taste with salt and pepper, serve, and enjoy!
Serves 6
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