ultra creamy, cheesy, with hidden veggies and fresh bread.
IT'S ALLLIIIIVVVEEEE!
After much experimentation, I'm so excited to share my (perfected) homemade "dupe" of the Panera Broccoli Cheddar soup we all know and love. Testing this recipe out in the kitchen with my mini-me was so much fun, and I can safely say that this version may even be better than the original. The velvety cheesiness, perfectly cooked broccoli, rich and creamy broth had us literally licking the bowls clean. Besides being insanely delicious, this soup also happens to be plant-based AND has sneaky hidden veggies. Toddlers are known to be picky, but my baby girl was sipping right along with me, none the wiser.
As the soup was homemade, you just know I had to make a simple fresh bread to go along with it. This is optional, but highly recommended!
"This morning, while I was drinking my jumbo-sized coffee in my library, in sweats two sizes too big, I realized that I don't even mind the cold so long as I have a cozy, oh so comforting bowl of this soup waiting for me at the end of the day."
Why you will LOVE this soup!
*It's quick and easy to make.
*Save $$ - by making a big batch of this soup at home, rather than spending $8+ for a single bowl at Panera.
*Plant-based with hidden veggies – making this not only cheaper, but healthier and more nourishing. Dijon, nutritional yeast, and miso paste perfectly mimic the flavor of cheddar!
*Fresh– having fresh, homemade soup and bread will ensure you never reach for the canned sort in your pantry again.
*More macro-friendly - Panera's version has 380 calories and 25g fat for ONE bowl, without a side. My version has 409 calories and 11g fat for one bowl with bread on the side!
Broccoli Cheddar Soup
Ingredients:
SOUP
1 tbsp olive oil
1 yellow onion, quartered
4 carrots, chopped
3 stalks celery, chopped
150g golden potatoes, cubed OR white beans
32g raw cashews (boiled), or 2 tbsp cashew powder
2 tbsp minced garlic
Spice mix: 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp turmeric, 1 tsp salt, pinch chili flakes, pinch nutmeg, 1/4 tsp pepper
1 tbsp miso paste
2 tbsp nutritional yeast
1 tbsp Dijon mustard
3-4 handfuls of broccoli florets, chopped
1 c lite coconut milk or almond milk
1-2 c vegetable stock (low sodium)
1 tbsp lemon juice
200g tofu, cubed *optional
BREAD
1/2 c flour
1/2 c keto blend wheat flour*
1/2 cup plain ff yogurt
1.5 tsp baking powder
1/4 tsp salt
1/4 tsp each: garlic + onion powder, Italian herbs
(Serves 4)
Method:
SOUP
1. Heat the olive oil in a large pot on medium-low heat.
2. Add in the garlic, carrots, onions, potatoes, broccoli (I added my veggies to a food processor to cut prep time in half!), cover, and cook to sweat the veggies. Steam about 6 minutes, stirring occasionally.
3. Add the spice mix with a little splash of water and cook ~1 minute.
4. Pour in the broth, milk, mustard, miso, nutritional yeast, lemon, tofu, and cashews. Stir. Turn the heat up to medium-high, cover once again.
5. Simmer for 10 minutes.
6. Taste and adjust seasonings as desired (more chili flakes, salt, pepper, etc.)
7. Pour into a blender and pulse until smooth and creamy. If it's too thick, just add in some water.
8. Enjoy in bowls, garnished with teeny broccoli pieces, shredded carrots, everything bagel seasoning, with bread on the side!
BREAD:
1. In a mixing bowl, add dry ingredients and stir. Add in yogurt and knead well, until fully combined and you’ve formed a ball of dough. *no keto wheat flour? use extra all purpose flour or regular wheat flour.
2. Sprinkle extra flour on a cutting board. Put your dough on top, and dust with an extra pinch of flour.
3. Knead the dough until it’s no longer too sticky to shape. Slightly flatten with your hands and use a pizza slicer to cut bread into four pieces. I lightly shaped mine into rolls.
Add bread to a greased baking tray/air fryer. Coat bagels lightly with oil, butter, or an egg wash and a pinch of salt.
5. Air fry at 350F, 8-10 minutes, or until golden brown. If baking, you may need an extra 1-2 minutes.
*Put your own twist on this soup by using a variety of toppings. Shredded vegan cheese, parsley, croutons or bacon crumbles. You could even serve this soup in a bread bowl. Any way you choose, it is incredible.
*Not vegan? You can use chicken broth instead of veg broth. You can also use cheddar cheese, if you like.
*Nutritional values may vary based on what you use.
Calories (1 serving, w/bread) | Carbohydrates (g) | Fat (g) | Protein (g) |
409 | 46 | 11 | 32 |
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