I hope this topic isn't too specific - I searched the forums but didn't find anything. Anyway, I'm going out to dinner tomorrow night with a friend and we decided on Panera, since it's quick and generally pretty good. I had planned on getting a Caesar salad and some soup, since I LOVE their soup. I was going to get the broccoli cheddar, since it's my favorite, and I figured it didn't have carbs, but when I looked at the ingredients, it did have some kind of flour listed in the ingredients.

I've been on South Beach for three and a half weeks and have lost 13.4 pounds without going off-plan intentionally at all, which is something I've been happy about, so I've been kind of nervous about veering off-plan a little bit. But . . . broccoli cheddar soup! I just wanted to check in and see what other people think. Do you make exceptions in cases like this?

I'd just get a salad and skip the soup. It has to have butter or some other kind of oil you can't control and with the cheese...ouch!! I looked at the menu online and most of the salads look ok as long as you skip the croutons, wontons etc. Some of them look they add some no-no stuff. A lot of restaurants around here will add grilled shrimp etc to salads and that's the route I usually go..or get some grilled fish on the side. You might want to call to see if they can grill something for you if just a salad won't be enough.

Looking at the menu if they won't accomdate "special" orders, I'd go with the asian salad and tell them to hold the wontons, so you get some protein from the chicken with it.

I love panera soup as well, especially the french onion, but I went there for lunch on Wednesday and buckled down with the Garden Vegetable. It is very good just so you know as another option. If you do go with Broccoli Cheddar, make sure that it's worth it. Sometimes it's definitely worth it to cheat, but sometimes....not so worth it.

Checking out the soup, I'd skip it:
http://www.panerabread.com/menu/nutr...ile.php?id=114

potatotes,sugar, corn products, carrots etc. The calorie count is pretty good though and a better choice than other soups. Sounds like it may cause some sugar type cravings, but that would be a personal decision.

I don't think I am ready to go to a resturant like Panera! LOL I stick with places I feel I can make a good choice. Honestly- I have been to a middle eastern resturant a few times where I have just stuck with veggies options and entrees. Also I have been to Applebees a few times and got grilled chicken and double broccoli. Mostly eat at home... Maybe in a few months I could brave a place like Panera.... I just love their sandwichs so it would be really hard for me to go....

You might think about suggesting a place that you know you can make an awesome food choice and still have a great time getting together with your friend. Just my thoughts tho... Good Luck!

Panera's classic or greek salads look ok (skip the pepperoncini on the greek as it likely contains sugar in the brine) with the dressings on the side.

Your best bet would probably be the classic salad with the balsamic dressing.

Ask for no roll on the side if you can....those things are tempting!

Also, you may want to see if you can have chicken added to the salad. It will likely be a small up-charge, but worth it for the protein.

Their chicken ceasar is to DIE for. I just take the croutons out and ask for an apple on the side.

I love their black bean soup, and get with Shrimp Caesar Salad and an apple.

Is this another one of those foods in the South vs North things? I had to go dig through my empty bottle collection because pepperoncini are one of my favorite snacks. None of my empty bottles lists sugar in the ingredients. Now I'm very curious though, will have to check at the grocery store. I've eaten quite a few of those little things in the last year (and before).

I've never run across sugar in the ingredients of pepperoncini, either, but there may be some brands who do use sugar. I wouldn't think there'd be enough to have to avoid it, though.

I saw a brand at the store (can't remember which, sorry) that contained trace sugars. I love them as well and was surprised.

I wasn't sure which brand Panera would be using...

I've been craving Panera...bad...too bad Louisiana thinks the only good food is fried food.

ugh if i was beaching totally i'd so avoid panera.

I'm going there for lunch today

my plan is to have the low fat garden vegetable soup because they don't make the low fat black bean on friday.. . <sad>

i think I may splurge on a bagel but that's so off the beach I can't recommend it for anyone beaching... even the whole grain is not whole grain...

I've never been, but I sure don't want to start :-O

Thanks so much to everyone for the great advice! I ended up getting the Garden Vegetable soup and a half-serving of the chicken Caesar salad (minus croutons!). The salad was AMAZING, as Brenda pointed out, and the soup was good. Thanks so much for the support and advice!

I love broccoli cheddar too, so this thread made me curious as to whether there is another way. Found the below recipe on someone's blog.

Can someone take a gander? It looks fine to me but I am just about to finish week two of SB and need some verification.

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Low-Fat Broccoli Cheddar Soup
Makes 6 (large) servings

1 Tablespoon unsalted butter
2 leeks, white and light green parts only, halved lengthwise and sliced thin
1-1/2 pounds broccoli, florets chopped, stems peeled and sliced thin
2 garlic cloves, minced
3 cups low-sodium chicken broth
1 cup water
1 tablespoon Dijon mustard
¾ cup fat-free evaporated milk
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)
salt and pepper

1) Melt butter in large pot over medium heat. Add leeks and broccoli stems and cook until just beginning to soften, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.

Stir in broth and water and bring to boil. Reduce heat to medium-low and simmer, covered, until stems are soft, about 8 minutes. Add broccoli florets, cover, and simmer until tender, about 5 minutes.

2) Transfer soup to blender and puree until completely smooth. Add mustard, milk, and cheese and puree until cheese is melted. Season with salt and pepper. Serve. (Soup can be refrigerated for up to 3 days. Reheat over medium-low heat; do not boil or cheese will separate.)

NOTE: When pureeing the soup on step 2, work in batches and make sure to fill your blender no more than halfway with hot soup.

Approximate Calories, Fat, and Price Per Serving
210 calories, 11 g fat, $1.34