When EmJay and I took our first trip abroad together (which also happened to be the trip we got engaged on!), we went to New York. It’s one of my favourite cities in the world, there’s nothing quite like it in my opinion and we’ve visited many times afterward.
This trip wasn’t my first time in New York, but, it was the first time I’d been to the US with EmJay and he introduced me to Panera Bread. Guys, I literally fell in love with this place and we went there (almost!) every day for breakfast. Highlight for me is the fact that I could pick 2 things on the menu that I really wanted and eat them together (e.g sandwich and some soup/pasta etc). This isn’t a commonly known thing to do anywhere here in the UK so, my mind was a little blown!
The one thing we keep going back to every time we visit Panera is the Broccoli Cheddar Soup. Warming, hearty and oh so delicious, it’s one of those soups you could eat a bucket full off and not want to stop!
Now we haven’t been to the US in over a year as we banned ourselves from holidays last year (our lovely new home took priority) and this year we’ve visited lots of other lovely destinations!
So because we haven’t had our yearly Panera fix for a while, I decided to take on the task of recreating the broccoli cheddar soup. It’s lighter on the calorie front as I use cauliflower to get the creamy consistency and evaporated milk instead of double cream. We think this is pretty close to the real thing. To go with it, I made these rolls minus the chorizo to eat with the soup and it all made for a yummy dinner for an autumnal evening!
I hope you try it and love it as much as we do.. You can find the recipe here.