Broccoli, Chicken, & Quinoa Casserole

Can I share a little pet peeve I have with you? 

It really, really, REALLY drives me bonkers when I hear someone either imply or outright say that healthy food has a similar taste and texture to cardboard.  Seriously?!  Cardboard?!?

What happened to us??  Once upon a time we ate real, wholesome foods and enjoyed every last bite of it.  When did eating right for our bodies, making the right nutritional choices, become so bland and tasteless that now it's assumed that ALL healthy food is gross?  Some days it just makes me want to scream. 

Instead of screaming though, I just get reinvigorated to go to my kitchen, and pull together something that tastes totally decadent and wonderful, but is PACKED with as many healthy choices as I can figure out.  So when I find recipes like this, that have already done most of the work for me, I tend to do some serious happy dances, especially when they taste every bit as wonderful and "sinful" as I'd hoped!

So if you've ever mentally cringed at the idea of eating a healthy dinner, I DARE you to make this.  Make this, devour it, and then just try to tell me it even remotely resembles cardboard.

In fact, I triple-dog dare you!

Broccoli, Chicken, & Quinoa Casserole
Recipe adapted from Eating Well, Living Thin
Prep time: 10 minutes   Cook time: 40 minutes (60 if you need to cook the quinoa first)

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 tsp salt

1 can (10ish oz) condensed cream of broccoli soup

1/3 cup mayo

2 tbsp milk

1/2 cup plain Greek yogurt

1 1/4 cups shredded Cheddar cheese

1/2 tsp sugar

1/4 tsp freshly ground black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli (preferably fresh and steamed)

2 to 2 1/2 cups chicken, cooked and shredded

1 1/2 cups  COOKED quinoa (see above)

Grated Parmesan cheese

1.  Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

Similar to rice, but with more texture and a LOT more protein

2.  Preheat oven to 350 degrees and coat a shallow (9×9 in or 5-6 cups) casserole dish – or individual ramekins – with cooking spray.

When you need fats, use the healthiest ones you can.

3.  In a medium bowl combine the soup, mayo, milk, yogurt, shredded cheese, sugar, pepper, and nutmeg until well mixed. Set aside.

Now, I ask, does this look healthy to you?  Looks like creamy, sinful goodness to me!

4.  In a large bowl, toss together the quinoa, shredded chicken, and broccoli.  Poor the cream sauce over top and stir to coat.

This looks good even unbaked.

5.  Spoon mixture into prepared casserole dish.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.

A little Parm will make for a glorious, browned, cheesy crust.

Well?  What'd you think?  Creamy?  Cheesy?  Comforting?  Down-home deliciousness?  Yeah, probably doesn't even occur to you just how much protein you're eating between the quinoa, the chicken, the cheeses, and the yogurt.  Or all the fiber and nutrients from the broccoli.  Go ahead, have another helping!  It's good for you!!

Beef with Broccoli

Dear Chinese Food Restaurants,

I'm very sorry but... I'm breaking up with you.  I know this may come as a shock, but let's be honest here.  There's been a growing distance between us.  I know we've both tried to pretend the silence wasn't there, that things were just fine.  But they're not, and they haven't been for a long time.

You may not quite realize this but you've changed.  In the beginning, things were great!  They were amazing actually.  But now....  it's just not working anymore.

You see, I like my beef and broccoli untainted, simple, pure.  When I order B&B, I don't want bamboo shoots, onions, carrots, and a host of other veggies.  I truly just want broccoli.  And the beef?  Well, you have to admit that you've been off there too.  The flavor is just not the same.  It's not tender, and often overcooked actually.

Please know that I cherish the times we had together.  We had fun!  But it's time I moved on.  I found something else, and it works for me.  I wish you all the best, and know you'll find someone new.

With love,

Jeanna

Beef with Broccoli
Recipe adapted from Rainy Day Gal
Prep time: 10 minutes   Marinating time: at least 1 hour   Cook time: 10 minutes

For the marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp water
2 tbsp canola oil
1 to 1 1/2 lbs flank steak, thinly sliced

For the stirfry
1/2 cup soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp orange zest
2 tbsp flour
1 tbsp dry white wine
3 tbsp canola oil, divided
4 cups fresh broccoli florets

1.  For the marinade: In a resealable bag, whisk together the baking soda, sugar, cornstarch, soy sauce, water, and canola oil.  Add in the steak strips, close the bag, and smush things around to get everything coated.  Refrigerate for at least one hour.

Beef: it's what's for dinner

2.  For the stirfry: In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, orange zest, flour, and wine.  Set aside.

It helps to have everything ready to put in the pan.

3.  Heat 2 tbsp canola oil in a large skillet or wok over high heat (when you can see it shimmer, it's hot enough).  Carefully add the broccoli to the skillet and cook, stirring frequently, until they are bright green but still crisp, about 3 minutes.  Pour the broccoli onto a plate and set aside.

LOVE LOVE LOOOOOOOVE that bright green color!!

4.  Heat the remaining tbsp of oil in the skillet; again you want it shimmering hot.  Add the marinated beef and half of the sauce mixture.  Cook, stirring often, about 3-4 minutes until the meat is cooked through.  Stir in the broccoli and the remaining sauce and heat through, about 1 minute.  Serve over hot rice.

Pardon me while I go mop up my drool

I won't embarrass myself by telling you how much of this I ate.  Let's just say I was really full when I went to bed.  So not only was this flavorful and contained ONLY the ingredients I wanted, this came together in less time than it would for takeout to be delivered to my door.

Oh yeah, I found something new and I'm sticking with it!

Creamy Skillet Penne with Broccoli and Sausage

One of the things I love most about recipe-sharing is that you acquire some that, had you just seen them in a cookbook or magazine, you wouldn't normally have made it.  But when it comes recommended by a fellow trusted cook, suddenly you give the recipe a second glance.

Thank you, Trusted Cooks, for expanding my horizons!

Creamy Skillet Penne with Broccoli and Sausage

Recipe from my mom, who I think got it from Cooks Magazine

Prep time: 15 minutes   Cook time: 20 minutes  

1 lb hot or sweet Italian sausage, casings removed

1 onion, chopped fine

1 red bell pepper, seeded and sliced thin

8 ounces whole wheat penne (about 2 ½ cups)

3 garlic cloves, minced

¼ tsp red pepper flakes

1 cup wine

2 cups low-sodium chicken broth

½ cup heavy cream (or use your son's whole milk, that works fine too)

8 ounces fresh broccoli florets*, cut into 1-inch pieces

½ cup grated Parmesan cheese

1 tbsp finely chopped fresh basil

2 tsp balsamic vinegar

Salt & pepper to taste

*One large head of broccoli should yield about 8 ounces of florets.  Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets, or you can package your own at supermarket salad bars.

1.  Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes.  Drain sausage on paper towel-lined plate.

I used a really mild sausage since I was feeding this to little ones

2.  Cook onion and bell pepper in sausage fat until softened, about 8 minutes.  Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes.  Stir in garlic and pepper flakes until fragrant, about 30 seconds.  Stir in wine, broth, and cream and bring to boil.  Reduce heat to medium, cover, and simmer, stirring occasionally, until pasta begins to soften, about 8 minutes.

Red wine gives an interesting pink color.  But white wine is good too!  Use what you have.

3.  Add the drained sausage back into the skillet and stir.  Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes.  Off heat, stir in Parmesan, basil, and vinegar.  Season with salt and pepper.

I love fresh broccoli.

According to all the cooking rules in my head and in my home, I never should have made this recipe.  For one thing, the ingredient list is just a little longer than I'd prefer.  Plus I don't usually cook a whole lot with italian sausage.  Nothing against it!  There are several things I make that I really like it in.  But it's not a go-to meat for me.  And the final strike against this recipe is the bell pepper.  Rob hates bell peppers.  Passionately.  I know, it hurts my cooking soul a little.

But when I spent that week at my mom's last month, she made this one night for dinner.  I inhaled firsts.  I savored seconds.  And I briefly contemplated thirds before my stomach posted a "No Room Left in the Inn" sign.  It suddenly didn't matter to me that it had peppers in it; I had to have this recipe.

And though I miss Rob whenever he's on a business trip or working late, my taste buds totally celebrate the opportunity to savor flavors I don't normally get.  Yum!!

Mini Chicken & Broccoli Pot Pies

I've gone back and forth with myself over whether or not to post about this little experiment.  Not because of the flavor though!  Between the flaky crust, moist chicken, fresh broccoli and creamy cheese sauce, the taste was just amazing!  And they're so tiny and cute, they'd totally make any party more festive and fun.

My internal debate was over the assembly.  Rolling out pie crust and smushing into TINY muffin cups can get a little frazzling, especially at the end of a long day when you're tired and hungry.  But I realized that the good about these cuties FAR outweighs my Friday night annoyance over pie crust.

Mini Chicken & Broccoli Pot Pies
Recipe slightly adapted from Giada De Laurentiis

2 tbsp butter
2 tbsp all-purpose flour
3/4 cup milk
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup grated Parmesan
1 small cooked chicken breast, chopped into 1/4-inch pieces (about 3/4 cup meat)
1 cup broccoli florets, cut into 1/4 to 1/2-inch pieces, steamed in the microwave (about 2 ounces)
All-purpose flour, for dusting
Two 10-inch round unfold-and-bake frozen pie crusts, thawed
1 large egg

1.  Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 24-count mini-muffin pan with vegetable oil cooking spray. Set aside.

2.  Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 4-6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken, and broccoli.

Thick, but not too thick

I could just eat the filling as is.

3.  On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 24 pieces of dough.  Combine the dough scraps and reroll as necessary.  Press the large rounds of dough into the bottom of the prepared pan, making sure the edges hang over the top of each cup. Using a cookie scoop OR a tablespoon, spoon the sauce into the pastry. Fold the edges of the dough up and around the filling.

Don't have a round cutter?  Use a drinking glass.

4.  Combine the egg and a small splash of water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture. Bake until the edges are golden and the filling is bubbling, 17-20 minutes. Cool for 10 minutes and serve.

I was inspired by The Pioneer Woman and went for the "rustic look"

Kieran was actually a major force in changing my mind about these.  Because I also made pizza puffs and popcorn for our Movie Night, there was plenty of food leftover.  That means I've had even more cute, nutritious little lunch options this week  for my growing baby boy.  And MAN he inhales these!

So I will be making these again.  But next time I'll assemble them ahead of time, when I'm more alert and have more energy, then bake them off in the evening while the family gathers to relax.  Sounds like a plan to me!

Garden Chicken Risotto

Who here needs that perfect One Pot Wonder recipe?

I know I do!!

Garden Chicken Risotto
Recipe from my mother-in-law

TIP: Prepare all the ingredients BEFORE starting the recipe.  Once you get started, this recipe comes together very quickly.  And it's really hard to chop and measure with one hand while stirring with the other.

2 boneless skinless chicken breasts
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 cans (10.5oz each) condensed chicken broth, undiluted
2 cups broccoli florets, cut into bite-size pieces
1 3/4 cups uncooked orzo pasta
1 can (15oz) whole kernel corn, undrained
1/4 tsp salt
1/4 tsp pepper
3/4 cup grated Parmesan cheese

1.  Rinse chicken with cold water and pat dry with paper towels. Cut into 1" pieces.  

Great way to stretch two chicken breasts to feed probably 6-8 people!

2.  In a large nonstick skillet heat oil on medium-high heat. Add onion and garlic; cook for 2 minutes.  Add broth, broccoli and pasta. Reduce heat to medium; cover and cook for 6 minutes, stirring frequently.  

I like to toast the orzo a couple minutes before adding the broth and broccoli.

3.  Add chicken; cook for 6 minutes. Mix in corn, salt and pepper. Cook for 5 minutes or until chicken is cooked through.  

Whenever possible, I prefer to use fresh broccoli.

4.  Remove pan from heat. Stir in cheese.

 

 

 

"Behold the power of cheese"

Ok, ok.  I know what you're thinking.  "But Jeanna, how could this be called risotto if it uses pasta instead of rice??"   Truthfully, I have no idea and quite frankly, I don't really care.  I LOVE risotto and this dish does pull off a very similar consistency to risotto.  It's creamy.  It's cheesy.  It's got that great crunch from the broccoli and corn.  It's comforting.  And at the end of a long day, when I just want a filling, healthy dinner on the table in under 20 minutes, the recipe can call itself whatever it wants and I'd still inhale it.

Garden Vegetable Soup

This is a Mad Soup.

And now you're probably wondering what on EARTH makes this a Mad Soup.  And is there really such a thing as a "Mad Soup"??  Oh yes, yes there is.

I could go with the obvious and say that eating this soothing soup will make all intense emotions mellow out and float away.  I could also say that the aromas of all the vegetables simmering away in the rich broth will smooth out that furrow of frustration on your forehead.

But let's be honest here...  this is a Mad Soup because you get to chop stuff.  A lot of stuff.  And since beating up on meat isn't really my thing, I prefer to work out my frustrations by cutting up vegetables.

Garden Vegetable Soup
Recipe adapted from Alton Brown

4 tbsp olive oil
2 cups chopped onion
2 tablespoons finely minced garlic
Kosher salt
2 medium carrots, peeled and chopped into rounds 
2 peeled and diced potatoes
2 cups fresh or frozen green beans, broken or cut into 3/4-inch pieces
1 cup chopped celery, with leafy tops
1 quart chicken or vegetable broth
1 cup-ish white wine [get one of those mini bottles and pour into a 4-cup measuring cup.  Fill the rest of the way with water]
3 cups-ish water
1 quart bag of roasted tomatoes, chopped
2 cups fresh or frozen corn
1 cup broccoli florets
1/2 tsp freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 tsp lemon juice

1.  Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, green beans, and celery and continue to cook for 4 to 5 more minutes, stirring occasionally.  Season again with salt.

Some of the veggies that felt the wrath of my knife.

2.  Add the wine, water, and stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, broccoli, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice (do NOT leave these out!!). Season, to taste, with kosher salt. Serve immediately with some hot, crusty bread.

All those gorgeous COLORS!!

Couple things to point out here, aside from the obvious satisfaction I derived from chopping up all these great veggies.  Usually when recipes call for a lot of oil or butter, I cut it back or out altogether.  However there is no meat in this to generate any additional fat so you really do need 4 tbsp of oil to get everything working.  Also, don't be afraid to season each layer of ingredients that you add to the pot.  Again, there's no meat or cheese in this, and vegetables can be pretty bland unless seasoned properly.  Be sure to taste this before serving to make any seasoning adjustments.

One of the cool things about this soup is that it's a great base to do whatever you like to it.  Have a diehard Carnivore in your house who's giving you the stink eye for making something vegetarian?  Toss in some shredded chicken or turkey.  Make this more of a tomato-y soup by replacing the wine/water with tomato juice.  Add some whole wheat pasta to this, or barley, or rice, or beans.  Do whatever you like!!  That's the beauty of soups like this one.

Broccoli Salad

I figure there are two groups of people on this one...you either know what I'm talking about, or you don't.  If you don't, please allow me to enlighten you.  This salad, though sounds like the epitome of healthy eating, is really just about anything but.  Yes, there's broccoli in it..........and cheese, and bacon, and a "dressing" that's really just lightly flavored mayonnaise. 

The first time I had this salad was at a family gathering.  The flavor was Ah-MAY-zing!! However that night, I was reminded that my stomach isn't like other peoples' stomachs.  It doesn't like excessive amounts of grease and fat.  So for years I have admired this salad from afar, too chicken to even have a bite or two, lest I offend my fat-sensitive Stomach.

But I've been learning a thing or two about cooking in the last 10 years or so.  One of my favorite tricks is substituting yogurt for sour cream or mayonnaise in recipes.  Ok Broccoli Salad....I'm ready for you.  Let's do this and see what happens.

Broccoli Salad
Recipe adapted from Paula Deen

6-8 slices thick-cut bacon
1 head of broccoli
1 small red onion, thinly sliced (I don't often have red onion; so I just use a little finely chopped whatever-onion-I-have-around)
2 tomatoes, chopped
8 oz sharp cheddar cheese, cubed
1/2 cup (ish) dried cranberries
1 cup (ish, a little less probably) plain yogurt
2 tbsp mayonnaise
1/4 cup sugar
2 tbsp apple cider vinegar

1.  Preheat oven to 400.  Lay bacon on a broiler pan in a single layer and bake until crisp, about 20 minutes.  Blot any excess grease with paper towels.  Let cool and crumble into bite-sized pieces.

Or you can use a cookie sheet for a little extra crispy bacon.

2.  In a large bowl, combine broccoli, onion, tomatoes, cheese, dried cranberries, and bacon.  Toss to combine.

Love those colors!!

3.  In a small bowl, whisk together yogurt (use Greek-style if you want a thicker dressing), mayo, sugar, and vinegar.

I am rarely without a giant container of plain yogurt in my fridge.

4.  Drizzle as much or as little dressing as you like over the salad.  Toss to make sure everything is lightly coated.  Refrigerate until ready to serve.


I dare you to try this and see if you can tell the difference in taste.  Bet you can't. ;)

Chicken Divan

I'd heard once that every new bride needs to have a good recipe for Chicken Divan.  Is that still true anymore?  No idea but I know that I grew up with a version of this.  My mom called it chicken & broccoli casserole though.  What on earth is "chicken divan" anyway?  Sometimes I just want to call it like it is, like the way I grew up.  Seems simple right?  However if you have any Anti-Casserole people in your life (you know who I mean), sometimes you need to get a little creative in slipping in a few "casseroles" undetected.  I have a couple of semi-anti-casserole types so I this is one where I keep to the original name, even though I still think the name is weird. ;)

Chicken Divan
Recipe adapted from a Campbell Soup cookbook


4 cups FRESH broccoli florets (frozen works too but fresh is really amazing)
2 cups cooked, cubed chicken
1 can condensed cream of chicken soup OR condensed cream of broccoli soup OR condensed broccoli cheese soup
1/3 cup milk OR white wine
1/2 cup (ish) shredded cheddar
2 tbsp Panko bread crumbs
Extra virgin olive oil

1.  Preheat oven to 450.  Steam the broccoli florets in the microwave for a few minutes, enough to take out that raw crunch but don't turn it into mush  (sorry I don't have an exact time...my microwave has a short-cut button I use for steaming fresh veggies).  If using frozen broccoli, make sure it's thawed.

2.  Layer the chicken and broccoli in a 2-quart casserole dish.

You do not get this gorgeous green from frozen broccoli...just sayin'

3.  In a small bowl, whisk together the soup and milk OR wine until the sauce is smooth.  If you'd like a nice creamy sauce, use milk.  If you like having a little tang to the dish, go with the wine.  Pour over the chicken and broccoli.

Note that you can still see the broccoli and chicken.  No sauce-drowning here!

4.  Sprinkle shredded cheese over the sauce (in situations like these, I don't measure the cheese.  My family likes CHEESE so I just use the measurement as a suggestion or guideline rather than the rule).

5.  Sprinkle Panko bread crumbs on top of cheese and drizzle with a little extra virgin olive oil.  I have for years used a regular bread crumb and butter combination but the Panko just blows that out of the water.  If you like a nice crispy topping, use the Panko.

This is like a hug for your mouth and your tummy.

6.  Bake at 450 for 20  minutes until casserole is hot and bubbly, cheese is melted and the Panko is a lovely golden color.

I'm pretty darn positive that this is cliche of me but I really like to eat this over rice.  There's something about the cheesy, creamy goodness of this over a bed of steaming rice that just screams COMFORT to me.  For a long time I made this dish as written, but the last few times I've been doing different things.  I'm either getting more adventurous in my cooking, or I'm getting tired and just want to use up stuff I already have in the pantry without having to go buy more.  Probably more like the latter but I love how for the most part I hit home with "new" recipes that we like to keep around! :)

Cheddar-Broccoli Soup

Soup. Bread.  One of life's perfect combinations

Do you like soup?  I like soup.  Soup is just so comforting.  Plus, it's generally pretty easy to make, and make a LOT of.  Throw in some crusty bread for dunking and you have a little winter wonderland oasis in the making.

Panera's is well-known for their soups.  My favorite of theirs happens to be their creamy chicken & wild rice (YUMMMMMMMM!), however I hear their best soup seller is the cheddar-broccoli soup.  Do I have your attention now?  Yeah, I thought so.  I can't say that I have The Recipe for it as I think Panera's chefs probably have that under lock and key... but this tastes pretty durn close to it.  And like so many other soups, it's easy to make.  Does this recipe make a mega-ton?  Not in my opinion but doubling would be simple.  And though this is a creamy/cheesy soup, I love that it uses fresh broccoli.  That helps me feel not quite so guilty about the amount of butter and milk and cheese I'm tossing into the pot.

Cheddar-Broccoli Soup
Recipe from Food Network Magazine

6 tbsp butter
1 onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half (or if you're like me, just use the milk you have in the fridge)
3 cups low-sodium chicken stock
2 bay leaves
1/4 tsp ground nutmeg
Salt & freshly ground black pepper
4 cups fresh broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 oz) grated cheddar cheese

UPDATE (10/12): Since Gavin loves broccoli but claims he hates all soups, and Kieran can't wield a spoon yet, I made broccoli cheese toasts for the boys.  Toast up a couple slabs of bread, then slather on a few tablespoons of soup.  Top with extra cheddar and put under the broiler until the cheese is melty, bubbly, golden-y goodness.  They inhaled them!!

1.  Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.

The flour won't make much of a paste.  That's ok.

2.  Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth. Add the chicken stock, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

3.  Add the broccoli and carrot to the pot and simmer until tender, about 20 minutes. Discard the bay leaves.

Mmmmm, two of my favorite vegetables

4.  Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli...it's OK. Return the soup to the pot. (Or puree the soup in the pot with an immersion blender; less dishes, way more fun.)

5.  Add the cheese to the soup a little at a time and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle soup into regular bowls, or bread bowls if you really want to get all Panera-esque, and garnish with more cheese if you like.  I usually have a hard time finding the bread rounds for bowls so I just setup the breadmaker for a lovely, hot loaf of whole wheat or white bread.  Still tastes great!