Super close to Panera Bread Broccoli Cheese Soup

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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

INGREDIENTS
  • 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
INSTRUCTIONS
  1. 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.
  2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 5 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. 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!
  5. Enjoy!

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Taco Soup

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I love all things Mexican…well, American-ized Mexican 🙂  And this taco soup is yummy – it reminds me a queso dip, but in soup form, which is a good thing in my book.  I found it to be pretty darn spicy (and I used MILD Rotel tomatoes) but I am a wimp with spice.

And also, I know it’s August and I’m posting a soup recipe, but people, it’s been in the 60s overnight.  Unseasonably cold weather + football season upon us = soup for dinner.

Taco Soup

1 lb of ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon of cumin

1 teaspoon of chili powder

8 ounces of cream cheese

2 10 ounce cans of Rotel tomatoes

1 can of beef broth

3/4 – 1 cup of heavy cream

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Brown your ground beef and drain off the excess fat.  Add in the minced garlic and onion and cook until the onion is clear.  Add in your spices (cumin & chili powder) and let cook at minute.  In the meantime, cube your softened cream chess.  Add the cream cheese to the meat mixture and combine until the cream cheese has melted.

Once the cream cheese completely coats the meat mixture, add your 2 cans of Rotel, 1 can of beef broth, and 3/4-1 cup of heavy cream (depending on how creamy you like it).  Stir well, bring to a slow boil, and you’re done!

Enjoy!

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Tomato, Basil, & Cheddar Soup

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On a cold spring day, there’s nothing better than a bowl of homemade tomato soup with a grilled cheese sandwich to dip into it.  Seriously – it’s great comfort food!  I’ll post the recipe for my primal bread later, but for now, trust me, this bread makes one heck of a grilled cheese to this tomato soup recipe.

Tomato, Basil, & Cheddar Soup

2 14.5 oz cans of diced tomatoes

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

1 tsp of olive oil

1 cup of vegetable (or chicken) broth

1/2 cup of full fat plain Greek yogurt

1 cup of cheddar cheese, shredded

1 tsp of dried basil (or 1/4 cup of finely chopped fresh basil)

1 tsp of dried oregano

1/2 tsp of salt

1/4 tsp of black pepper

Over medium heat in a medium saucepan, add olive oil and chopped onion.  Sauté onion until tender; add in garlic and cook another minute.  Pour in 2 cans of tomatoes, juice and all, into pan, along with the broth.  Stir in seasonings.  Simmer, covered, about 30 minutes.

Right before you are ready to serve the soup, mix in by hand your yogurt and cheese, until well blended.  Then use this handy dandy immersion blender and blend until smooth:

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Serve this soup by itself or with grilled cheese (yum).

Enjoy!

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Vegetable Soup

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Winter time seems to drag on once we hit March.  I want butterflies and sunny days, but I get snow, gray mornings, and cold.  So to cheer myself up, I make soups – this is one of my favorites.

Vegetable Soup

1 lb ground beef

1 medium onion, chopped

a few garlic cloves, minced

1 medium sweet potato, chopped

1 cup of sweet peas

1 cup of green beans

1 cup of lima beans

1 cup of carrots

1/2 cup of corn (optional)

1 can of petite diced tomatoes

4-5 cups of cabbage, shredded

3 beef bouillon cubes

4 16 oz cans of beef broth

1/2 tsp of basil

1/2 tsp of oregano

1/2 tsp of salt

1/2 tsp of pepper

1 – 2 tsp of worcestershire sauce

Brown the ground beef.  Drain off the excess fat.  Add your onions and cook about 10 minutes, or until the onion is soft.  Then add all your veggies, spices, broth, etc..  Pretty much dump every else on the ingredient list.

Cook on medium heat for about an hour, until potatoes are soft.

Enjoy!

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*Almost* Primal Mom’s Chili

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Ok, so I know on the primal diet, chili beans are a no-no.  And there’s lots of primal chili recipes out there that avoid chili beans, none of which are very good (in my opinion).  What’s chili without beans?  Meat sauce, that’s what.

I took my mom’s tried & true recipe and reduced the beans to 1 can, and added more ground beef.  It’s yummy even though it’s not-quite-primal.

Mom’s Chili

1 lb ground beef

1/2 lb of italian sausage

1 yellow onion

2 green peppers

1 teaspoon of minced garlic

2 14 oz cans of petite diced tomatoes

1 beef bouillon cube

1/2 teaspoon of basil

1 1/2 teaspoons of cumin

3 teaspoons of chili powder

1 can of chili beans

Cook the meat, and drain off the fat.  Chop the onions and green peppers & add to the meat.  Cook for 10-15 minutes, or until the veggies are tender.  Add garlic and cook for another minute.  Stir in tomatoes, bouillon cube, and seasoning.  SImmer covered for 1 1/2 hours, covered.  Stir a few times during the 1 1/2 hours.  Then add your chili beans and cook for another 45 minutes more.

Serve with cheese, sour cream, avocado, etc…. Enjoy!

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