Panera Bread Tomato Soup – copycat recipe

Adapted from recipe found at http://www.panerabread.com/recipes/recipe.php?category=4&id=48

brought by Mary Ann Bailey

Ingredients:

2 T. olive oil

3 large onions, finely chopped

9 garlic cloves, minced

8 cups chicken broth

2 28-ounce cans peeled plum tomatoes, drained and crushed

1 6-ounce can tomato puree

¼ cup grated parmesan cheese

¼ cup grated asiago cheese

1  parmesan cheese rind (optional)

Toppings:

¼ c. thinly sliced fresh basil leaves

¼ c. grated parmesan cheese

1 recipe asiago cheese croutons (below)

Directions:

Heat olive oil in heavy large pot over medium heat.  Add onions and sauté until very tender, about 25 minutes.  Add minced garlic and cook 1 minute.  Add chicken stock, crush tomatoes, cheeses, and cheese rind.  Simmer soup uncovered for 30 minutes, stirring occasionally.  Season to taste with salt and pepper.  For a smoother texture, puree in blender or food processor (carefully!) before serving.  Serve with basil leaves, parmesan cheese and asiago cheese croutons.

Asiago Cheese croutons

Adapted from the Test Kitchen’s Family Cookbook

Ingredients:

6 tablespoons olive oil

2 garlic cloves, minced

1/4 teaspoon salt

1 cup asiago cheese grated

4 cups bread cubes (1/2-inch cubes)

Directions:

Adjust oven rack to the center position in your oven and heat to 350 degrees.  Whisk the oil, garlic, salt and asiago cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.  Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.  Allow the croutons to cool to room temperature before serving.

Chicken Corn Chowder

brought by Britney Bassett

2 tablespoons extra virgin olive oil

2 stalks of celery, finely chopped

1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor – but doesn’t add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I’ll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

Tomato Basil Soup

brought by Jenn Iverson

¼ cup extra virgin olive oil
1 medium onion, finely diced
3 medium carrots, very finely diced
3 cloves garlic, minced
3 tsp. basil (I use frozen cubes from Trader Joe’s)
¾ tsp. ground cinnamon
1 tsp. ground black pepper
2 beef bouillon cubes
2 chicken bouillon cubes
28 oz. crushed tomatoes
6 oz. tomato paste
1 28-oz. can water
2 cups cream (I use light cream)
Orzo pasta


Heat olive oil in large saucepan over medium heat.  Sauté diced onion and carrots for 7-8 minutes, until carrots are tender.  Add garlic, basil, cinnamon, black pepper, and bouillon.  Continue sautéing for a few more minutes; enjoy the aroma.  Add crushed tomatoes, tomato paste, and water, stirring until combined and tomato paste is evenly dispersed.  Bring to a boil.  Turn heat to low and simmer, covered, 30-45 minutes.  Meanwhile, boil orzo according to package directions.  Drain and set aside.  Just before serving, add cream to soup.  Serve soup with a few large spoonfuls of orzo.

Sweet Potato & Pear Soup Recipe

brought by Christina Sorenson

8 servings
40 min 10 min prep

1	tablespoon butter
1	small onion, chopped
1/4	cup carrots, chopped
1/4	cup celery, chopped
3	medium-size sweet potatoes, peeled and diced
2	pears, peeled and diced
1/2	teaspoon dried thyme
1	teaspoon paprika
5	cups low sodium chicken broth (or homemade)
2	tablespoons sour cream and 2 of milk
2	teaspoons maple syrup (or to taste)
2	teaspoons lime juice (or to taste)
	salt and pepper, freshly ground

1. In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
2. Add sweet potatoes, pears and thyme and saute for about 2 minutes.
3. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
4. Puree in a blender or food processor until smooth.
5. Return to pot. Add sour cream, milk, maple syrup and lime juice. Simmer for 5 minutes.
6. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
7. Can be made up to 2 days ahead of time.

Minestrone Soup

brought by Christina Sorenson

1 lb. Italian sausage, browned
1 large onion, chopped
4 carrots, sliced
3 ribs celery, sliced
2 garlic cloves, minced
1 Tbsp. olive oil
6-oz. can tomato paste
8-oz. can tomato sauce
14 ½-oz. can chicken, beef or veg. broth
24 oz. can pinto beans, undrained
10 oz. pkg. frozen green beans (or 1 can, drained)
2-3 cups chopped cabbage
1 medium zucchini sliced
8 cups water- I prefer 6
2 Tbsp. parsley
2 Tbsp. Italian spice
1 tsp. salt or more
½ tsp. pepper
¾ cup dry acini di pepe (small round pasta)- I omit
Grated Parmesan or Asiago cheese

1. Saute onion, carrots, celery and garlic in oil until tender.
2. Combine all ingredients except pasta and cheese in slow cooker.
3. Cover.  Cook 4-5 hours on high or 8-9 hours on low, adding pasta 1 hour before cooking is completed.

Top individual servings with cheese.   

MAKES 8-10 servings

Tortilla Soup

brought by Anne Leymaster

6 chicken breasts
1 onion, cut in half
4-5 celery tops (with leaves, that is where there flavor is)
salt and pepper to taste
1-2 cans chicken broth and a few cups of water (enough to cover veggies and chicken)

Put in crock-pot, cook for 5-6 hours

When the meat is tender enough to shred remove onion halves and celery from broth and throw away. Shred chicken.

Add to crock-pot:
1 bunch green onions (white and green parts)
1 handful  cilantro, finely chopped
6 drops tabasco sauce
1 small jar of red taco sauce

Stir and cook in crock-pot for 20 minutes. Serve with tomatoes, avocados, cheese and corn tortilla strips.

To make corn tortilla strips:

cut corn tortilla into strips with a pizza cutter. Put on jellyroll pan and cook 350º until crispy.

Chicken and Wild Rice Soup

brought by Heather Brown
recipe from Pam Elder

3 1/2 cups chicken broth
1 cup slice carrots
1/2 cup sliced celery
1/3 cup wild rice
1/3 cup sliced leeks or green onions
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (I used 1/8 teaspoon so it wouldn't be to spicy for people)
2 bay leaves
1/4 teaspoon pepper

2 tablespoons butter
3 tablespoons flour
1 cup half and half

1 1/2 cups chicken cooked and cubed (I use rotisserie chicken when I'm in a hurry)

In a large saucepan, mix ingredients broth through pepper. Bring to a boil, reduce heat. Cover, simmer 50 minutes or until the rice is tender.

Meanwhile, melt the butter and stir in the flour, then stir in the half and half a little at a time until mixture is smooth. Cook and stir until bubbly. Cook and stir 1 more minute. Then slowly add roux to the rice mixture making sure to stir constantly. Stir in the chicken and heat through.

Make approximately 4 main dish servings

Zesty Cranberry Soup

brought by Heather Brown
Recipe from Staff Meals from Chanterelle


This easy, light dessert soup is a staff natural in the fall when cranberries are plentiful and festive feeligns are running high. We like its tart-sweet flavor and usually serve it with a scoop of vanilla ice cream or lemon or orange sherbet mid-bowl.

1 cinnamon stick (about 3 inches)
6 whole cloves
1 piece (1 inch) fresh ginger, peeled
4 long strips of lemon zest, 1/2 inch wide (peeled using a vegetable peeler)

Tie the above ingredients into a piece of cheescloth. Or place in the pot and make sure to remove then before straining mixture.

2 cups sugar
2 cups water
2 packages (12 oz each) fresh or frozen cranberries
3 tablespoons fresh lemon juice, or to taste

Place sugar, spice bundle, and water in a medium saucepan and bring to a boil over medium-high heat. Boil, stirring constantly, to dissolve the sugar.

Add the cranberries and bring the mixture to a boil. Then reduce the heat to medium and cook until the berries begin to burst, 3-5 minutes. Remove the pan from the heat; you don't want the soup to get too thick.

Let the berries sit for 15 minutes, then strain them through a fine mesh sieve (strainer) into a medium bowl. Press down on the berries as you strain them to release all their juices. Discard the pressed berries (Bean and I actually have been stirring the berries into homemade plain yogurt as a treat!).

You should have about 3 cups of "juice", taste and add fresh lemon juice a tablespoon at a time to get just the right balance of flavors. Cover the bowl and refrigerate to chill the cranberry soup.

When you're ready to serve, pour the soup into shallow bowls (this soup is rich) and float ice cream or sherbet in the middle.

Enjoy!

Black Bean Soup

brought by Heather Brown

recipe adapted from Cook's Illustrated

Makes About 9 Cups

Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in step 1. For efficiency, you can prepare the soup ingredients while the beans simmer and the garnishes while the soup simmers. Though you do not need to offer all of the garnishes listed below, do choose at least a couple; garnishes are essential for this soup as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it has thickened beyond your liking.

Beans
1	pound dried black beans (2 cups), rinsed and picked over
5	ounces ham steak , trimmed of rind (about 3/4 of a small ham steak)
2	bay leaves
5	cups water
1/8	teaspoon baking soda
1	teaspoon table salt
Soup
3	tablespoons olive oil
2	large onions , chopped fine or processed in food processor
1	large carrot , chopped fine or processed in food processor
3	ribs celery , chopped fine or processed in food processor
1/2	teaspoon table salt
5 - 6	medium cloves garlic , minced
1/2	teaspoon red pepper flakes
1 1/2	tablespoons ground cumin
6	cups low-sodium chicken broth
2	tablespoons cornstarch
2	tablespoon water
2	tablespoons lime juice , from 1 to 2 limes
Garnishes
	lime wedges
	minced fresh cilantro leaves
	red onion , finely diced
	avocado , diced medium
	sour cream (or plain yogurt)

Directions

1. FOR THE BEANS: Place beans, ham, bay, water, and baking soda in large saucepan with  lid. Boil over medium-high heat; remove any foam that rises to the surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay leaves. Remove ham steak (ham steak darkens to color of beans), cut into small cubes, and set aside.
2. FOR THE SOUP: Heat oil in large pot; add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.
3. TO FINISH THE SOUP: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and cold water in small bowl until combined, then gradually stir in the cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

Taco Soup

brought by Becky Wilson
recipe from Deidre Cammack

1 lb hamburger or ground turkey
1 yellow onion

Brown with hamburger and onion and then drain fat.

28 oz can crushed tomatoes
14 oz can tomato sauce
1 can corn, don't drain
2 cans kidney beans, don't drain
1 packet taco seasoning

Simmer everything together for 15-20 minutes.

Serve with chips, sour cream and shredded cheese.

Butternut Bisque

brought by Ashley Boyer


Serves 12

• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 garlic cloves, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)
• Coarse salt
• 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 cup half-and-half
• 1 tablespoon fresh lemon juice
• Sour cream, for serving

Directions

1. In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
4. To Freeze: Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.

White Bean and Tomatillo Chili

brought by Jamie Cook

recipe from Debbie Funk Draper Good Housekeeping

2 Tbsp olive oil

3 cloves garlic, minced or crushed with press

1 small onion, cut in half and thinly sliced

1 jalapeno chile, seeded and minced

1 tsp ground cumin

1 pound tomatillos, husked, rinsed and coarsely chopped

1¼ tsp salt

½ tsp sugar

1 (14oz) can vegetable or chicken broth (1 ¾ cups)

1 can mild green chiles

2 cans white kidney beans or other white beans, rinsed, drained (whole or mashed)

1 cup loosely packed fresh cilantro leaves, chopped.

Heat oil over medium heat until hot.  Add garlic, onion, pepper, and cumin.  Cook 7-10 minutes or until light golden.

In a separate pot, heat tomatillos, salt, sugar, broth, green chiles, and 1 cup water to boiling over high heat.

Reduce heat to low.  Add onion mixture to saucepot; cover and simmer 15 minutes.   Stir in beans and cilantro; heat through.

Red Pepper and Carrot Soup

brought by Rachel Durrazani

2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill (I used freshed)
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock (I used stock)

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup (I actually puree it all) and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.

Tomato-Basil Parmesan Soup

brought by Brynley Lazar



2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano  OR 1 Tbsp fresh oregano
1 Tbsp dried basil OR 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (***if using fresh oregano and basil; if using dried oregano add those two ingredients in the LAST HOUR of cook time). Cover and cook on low for 5-7 hours, until flavors are blended and veggies are soft.

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.