Panera Bread Broccoli Cheddar Soup
1 tablespoon butter, melted 1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
DIRECTIONS: Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
6 corn tortillas (6-inch), cut into ½-inch-wide strips
½ teaspoon chili powder
Pinch of salt, plus ¼ teaspoon
1 tablespoon olive oil
6 ounces boneless, skinless chicken thighs, cut in ¼-inch pieces
1 small green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
½ cup chopped onion
3 garlic cloves, minced
1 can (14 ounces) petite-cut diced tomatoes, drained
1 can (14 ounces) low-sodium chicken broth
¼ cup water
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
4 lime wedges
1. Preheat oven to 400ºF.
2. Place tortilla strips on a baking sheet, coat with cooking spray, and sprinkle with chili powder and pinch of salt. Bake until crisp, about 6 to 8 minutes.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Sauté chicken thigh pieces until lightly browned, 1 to 2 minutes. Add bell pepper, jalapeño pepper, onion, and garlic, and cook until onions are tender, 2 to 3 minutes. Stir in tomatoes and cook 1 minute.
4. Add broth, water, cumin, oregano, and remaining 1/4 teaspoon salt to pan and bring to a boil over high heat. Divide soup among bowls and top with tortilla strips, cheese, and cilantro. Serve with lime wedges for squeezing.
Lynn’s Kitchen Adventures
6 cups chicken broth
6 cups potatoes, peeled and cubed
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks, room temperature
4 slices bacon, cooked and crumbled (optional, but makes it really good)
Combine broth, potatoes and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. If you like it smooth smash more, if you like it chunky just smash a little of it. You can decide the texture of it. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts. Ladle into bowls. Sprinkle a little bacon over each bowl of soup.
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
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
Directions: 1 In a pot, combine the first six ingredients; simmer for 10 minutes. 2 Add half a can of beans, salt and cumin; cook for 5 minutes. 3 Puree soup (I use an immersion blender which makes it easy to do it right in the pot). 4 Add the rest of the beans to the soup. 5 Combine the cornstarch with 1 1/2 tablespoons of water. 6 Add the lemon and the cornstarch to the soup; cook until thickened.
Panera Soup Recipes
video from Panera Soups