I’ve been trying recipes that claim to be “copycat Panera Bread” Broccoli Cheddar soups for a couple years now and haven’t found any to my liking – until tonight. I almost never post a recipe same day, but this soup was SO close to Panera’s Broccoli Cheddar soup that I couldn’t wait to share.
For all the primal peeps out there – substitute arrowroot powder or tapioca starch. I used flour because I didn’t have arrowroot on hand this time around.
Broccoli Cheddar Soup
1 tablespoon melted butter
½ medium chopped onion
¼ cup melted butter
¼ cup flour (or arrowroot powder)
2 cups half-and-half cream
2 cups chicken stock
lots of fresh broccoli (I used about 4 cups)
1 cup carrot, julienned
8-16 ounces grated sharp cheddar cheese (depending on how much cheese you like)
salt and pepper to taste
Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
Slowly whisk in the half and half and chicken stock. Let it simmer for about 5 minutes.
Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it with a handheld blender, but I kept it chunky. SO yummy!
You guys – it’s been awhile. But I’m still here – cooking new recipes up & not finding the energy to post them for you. I’m going to try to do better – we’ve hit the 6 month mark with my newest babe and she’s finally (finally) sleeping longer stretches.
Anyway, this recipe is a winner! It’s super yummy & I promise it won’y even seem like you’re eating cauliflower. Plus, bonus, it’s Paleo as well as Primal (no dairy!).
Chicken Fried Rice
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp ginger (I used the tube variety)
1/8 tsp fish sauce
1/4 tsp black pepper
1/8 tsp salt
4 tsp red chili paste
1 C minced carrots
1 1/2 C minced mushrooms
1/2 a head of cauliflower, riced (approximately 5 cups)
1 C minced onion
2 eggs, beaten
5 chicken thighs, bones and skin removed and cut into tiny pieces
4 Tbsp sesame seed oil
1/4 C soy sauce
Blend the marinade ingredients in a small bowl. Mix marinade in a larger container with the chicken and set into the refrigerator to marinate for at least 2 hours (I did overnight and it tasted great!). While the chicken marinates, mince your carrot, and mushroom – which I did in a food processor.
Heat sesame seed oil in a large wok & scramble the eggs until firm; remove and set aside. Add the remaining tablespoon of oil to the wok and then add the onion, carrot and mushroom. Sauté for 3 to 4 minutes. Create pocket in the center of the wok; add a quarter-sized drop of oil and then add the chicken. Sauté for 5 to 6 minutes. Add in the cauliflower rice and cook until the rice is tender. Drain any excess liquid off (I find there is some after the chicken & rice). Then, drizzle in the 1/4 cup soy sauce and continue sautéing for another minute. Add the eggs back in and serve! Enjoy!