Panera Bread Creamy Tomato Soup Recipe

Panera Bread Creamy Tomato Soup Recipe

Ingredients:

2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz) cans San Marzano peeled tomatoes
1 cup chicken stock (or vegetable stock)
2 tablespoons sugar
1/4 cup half and half
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
kosher salt and freshly ground black pepper, to taste

Directions:

In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.

Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the half and half, basil, oregano and season to taste with salt and pepper.

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread!

Panera Broccoli Cheddar Soup Recipe!

Panera Bread Broccoli Cheddar Soup Recipe

Ingredients:

1/2 stick of butter (1/4 cup)

1/2 of a medium yellow onion, chopped

2 cloves garlic, minced

2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)

3 cups chicken stock

1/4 cup corn starch

1/4 teaspoon nutmeg

2 bay leaves

1 large carrot, peeled and chopped small

4 cups broccoli florets (about 1 head)

2 1/2 cups grated cheddar cheese (about 8 ounces)

Salt and Pepper to taste

 Directions:

Cook the butter, onion, and garlic on about medium heat until tender. 

Slowly add the half and half and chicken stock. Mix the corn starches with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.

Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.

Panera’s Black Bean Soup!

 Panera’s Black Bean Soup!

Ingredients:

1 onion, finely chopped

2 garlic cloves, minced

2 celery ribs, finely chopped

1/4 large red bell pepper, finely chopped

2 small chicken bouillon cubes (Keep Out For Vegetarian)

1 -1 1/2 cup boiling water

2 (15 ounce) cans black beans, un-drained

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 lemon, juice of

1 1/2 tablespoons cornstarch

Directions:

In a pot, combine the first six ingredients; simmer for 10 minutes.

Add half a can of beans, salt and cumin; cook for 5 minutes.

Puree soup (I use an immersion blender which makes it easy to do it right in the pot).

Add the rest of the beans to the soup.

Combine the cornstarch with 1 1/2 tablespoons of water.

Add the lemon and the cornstarch to the soup; cook until thickened.