When my girls were growing up, I was working full time. With a full time job, my husband starting his own business, homework and activities – I did not have the luxury of experimenting with recipes like I do now. Dinner time was using whatever I had on hand, getting food on the table and having family time. In fact, that very idea is what lead to the name of my business, “Wren’s Cooking With A Twist”. Sometimes you have to take what you have on hand and give it a “twist”. This post is intended to inspire you to think outside the box. It is a 2 part post using ingredients I had on hand this week. Enjoy.
I did not have time to make my own Broccoli Cheddar soup from scratch this week but……. I did have a container of Panera Bread Broccoli Cheddar soup (which I love!). I had some veggies in the fridge I needed to use up so that is how I came up with this recipe – which by the way is SOUPTASTIC!
-1 container of Panera Bread Broccoli Cheddar Soup
-1/2 cup heavy whipping cream
-4 baby sweet bell peppers (orange, red, yellow) diced
-1/2 can of leftover corn
-1/2 cup cheddar OR pepperjack
-1/2 bag of leftover frozen brocccoli
-1 tsp of leftover rosemary and thyme finely chopped
-1/4 cup white wine
-I had about 1/4 to 1/2 cup leftover diced ham, simply potatoes diced potatoes and chicken broth
-Heat the Panera Bread soup in a large pot on low
-Boil the broccoli for 3 minutes and set aside
-In a skillet using 1/2 Tsp of olive oil and 1/2 Tsp of butter, saute the peppers.
-Turn the soup up to medium and add the peppers, broccoli, wine, herbs, whipping cream,cheese, ham, potatoes, chicken broth and corn .
-Serve immediately. BAM! I promise you will make this many times.