Panera Copycat Tomato Soup

https://sweetandsavorymeals.com/panera-bread-creamy-tomato-soup/

Ingredients

5 tablespoons olive oil
15 garlic cloves minced
2.5 large yellow onion diced
5 28 oz cans San Marzano peeled tomatoes
2.5 cup vegetable stock
5 tablespoons sugar
2.5 teaspoon dried oregano
2.5 teaspoon dried basil
2.5 cup half and half or heavy cream
kosher salt and fresh ground black pepper to taste

Instructions

1. In a heavy-bottomed pot or dutch oven, heat olive oil over medium-high heat.
2. Add diced onion and garlic. Cook, stirring as needed, until onion is translucent - about 5-8 minutes.
3. Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil, and sugar. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
4. Add the half and half or heavy cream and season to taste with salt and pepper.
5. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
6. Serve immediately garnished with croutons and french bread on the side.
7. Store in an airtight container in the fridge for up to 5 days or you can freeze the soup for up to 3 months.

Pasta Fagioli

INGREDIENTS

* 2 stalks celery, chopped
* 1 onion, chopped
* 3 cloves garlic, minced
* 2 teaspoons dried parsley
* 1 teaspoon Italian seasoning
* 1/4 teaspoon crushed red pepper flakes
* salt to taste
* 1 (14.5 ounce) can chicken broth
* 2 medium tomatoes, peeled and chopped
* 1 (8 ounce) can tomato sauce
* 1/2 cup uncooked spinach pasta
* 1 (15 ounce) can cannellini beans, with liquid




1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.

2. Add pasta and cook 10 minutes, until pasta is tender.

3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

FROM ALLRECIPES

Roasted Tomato Soup w/ Grilled-Cheese Croutons

Roasted Tomato Soup w/ Grilled-Cheese Croutons



6 c. (3 pints) cherry or grape tomatoes

3 T. olive oil

1 t. salt

1/2 t. pepper

2 T. butter

4 garlic cloves, minced

1 c. chopped onion

1 28oz can diced tomatoes

4 c. chicken broth

1/2 t. thyme

1 c. whipping cream



Heat oven to 400 degrees. In large bowl, combine cherry/grape tomatoes, 2 T. olive oil and salt & pepper. Toss to coat evenly and spread them in a single layer in baking sheet. Roast the tomatoes until they are shriveled w/ brown spots, about 35-45 minutes.



In a large pot, heat the butter and 1 T. olive oil over medium heat. Add the garlic & onion and saute until softened, about 6 minutes. Add the canned tomatoes w/ their juice, broth, thyme and roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil then reduce the heat and simmer, partially covered, for 40 minutes.



Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper as needed. Garnish with Grilled-Cheese Croutons. Makes about 10 cups.





Grilled-Cheese Croutons



1/4 c. butter, softened

1/4 t. thyme

6 thin slices of bread

3 oz. Cheddar, thinly sliced



Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in a pan, buttered side down. Top w/ the cheese, then with the remaining 3 slices, buttered side up. Cook, turning once, until toasted on both sides, 3-5 minutes per side. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1 inch squares. makes about 60 croûtons.

Julie's Lower Sodium Crock Pot Chili

1 bell pepper - chopped
1 onion - chopped
4 or 5 cloves chopped garlic (or minced from a jar!)

1 pound ground beef

2 cans chili hot beans
1 can red kidney beans (RINSED)
1 can kidney beans (RINSED)
1 can no salt added diced tomatoes
1 can tomatoes w/chilies

1 package lower sodium chili seasoning
cumin

fritos (optional)
cheddar cheese (optional)

____________________________
In a large skillet, sautee bell pepper, onion and garlic.
When that's finished, put the sauteed mixture in the crock pot.

Brown ground beef and add in 1/2 of the seasoning packet.

While that's browning, empty contents of canned items into the crock pot. Be sure to rinse the 2 cans of kidney beans (do not rinse the hot beans).

After beef is finished cooking, pour it in to the crock pot with the other ingredients. Add in some cumin. (I think the seasoning mix is short on cumin :o)

Cook on low for a few hours till it's all warmed through.

We love it over fritos and topped with shredded cheddar cheese!

White Chicken Chili

From the Bush's Beans Website:

 

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.

 

http://www.bushbeans.com/recipes/showRecipes.php?val=282

Baked potato and broccoli soup

From Pam:

 Baked potato and broccoli soup

 1/4 cup all-purpose flour
 2 14 oz. cans chicken broth
 3 c. peeled, cubed potatoes
 2 c. broccoli florets, chopped
1 small onion, chopped
 1 1/4 c. milk
 8 oz. Cheddar cheese, shredded

*Garnish = bacon, green onions and shredded cheese


Whisk together flour and 1/3 cup chicken broth- set aside
Combine remaining broth and next 3 ingredients andbring to a boil, cover, reduce heat and simmer 8 minutes or until potatoes are tender.

Gradually stir in flour and broth mixture and cook another 5 minutes.
Stir in milk and 8 oz. shredded cheese. Cook mixture over medium low heat until cheese melts.
 Serve with shredded cheese, bacon pieces and onions sprinkled over the top.

Chicken Tomato Veggie Soup

Chicken Tomato Veggie Soup &

Serve With: Grilled Cheese Sandwiches & Apple Slices

 

 

Ingredient List for Soup:

 

Lg can of diced tomatoes (or a couple of small cans - Whatever is in the pantry! You can used crushed, sauce, whatever)

2 cans chicken

1 can chicken broth (we didn't have any so I just did not drain the canned chicken and used that juice and some water)

2 potatoes - cut up

chopped / sliced carrots (I used 2 big ones)

a spoonfull of minced garlic from a jar (can you tell I use this in EVERYTHING?)

chopped celery (I used 3 stalks)

Can of corn - no salt added

Olive Oil

Salt & Pepper, other spices (we use oregano, basil & rosemary or just your standard "Italian Spices" blend)

 

 

COOKING DIRECTIONS:

In the bottom of a large pot, heat Olive Oil and add garlic, sliced potatoes (we leave the skin on), carrotts, & celery - Sautee until veggies are tender

Add to pot: Canned ingredients (Tomatoes, broth, corn (I drain it), chicken (I usually drain it but I used the juice to add flavor since I was out of broth) and also add seasonings to taste.

Bring to a boil and stir often - Lower heat and simmer for about 10 minutes.

 

This is SUPER easy and very flavorful - It's thick soup cut can be more liquidy depending on your preference - Just add water and adjust the seasonings accordingly. I usually make it when I'm in a pinch because I almost always have most of this stuff on hand. I've also added a drained can of black or navy beans.

 

For the sandwiches we use whatever is on hand but my favorite bread to use for this is Chicago Italian Bread - And Bruce loves the apple slices with the grilled cheese.

Chicken w/ Black Bean Sauce & Egg Drop Soup

Recipe submitted by: Angela

SHOPPING LIST:

teriyaki sauce (store bought of your choice either in Asian section or in section where the condiments are)
garlic - chopped
1 pound boneless skinless chicken breasts cut into 1" pieces
vegetable oil
1 red bell pepper sliced
1 cup mushrooms sliced
1 cup zucchini sliced
1/2 cup cashews
Water Chestnuts
black bean sauce (you can buy in the Asian section of the grocery)
rice


Optional if you want to make the accompanying soup:

4 cups chicken broth
3 green onions chopped fine
2 eggs beaten
cornstarch

CHICKEN WITH BLACK BEAN SAUCE

Combine 1/4 cup teriyaki sauce and 2 minced cloves of garlic in medium bowl. Add chicken and season generously with pepper. Refrigerate 30 minutes.

Heat 2 tbs. vegetable oil in wok or heavy large skillet over high heat. Add bell pepper, mushrooms, water chestnuts and zucchini and cook until almost tender, stirring constantly, about 4 minutes. Remove to a bowl. Add chicken with marinade and 3 tbs. black bean sauce. Stir until chicken is cooked through, about 4 minutes. Add vegetables and cashews and heat through. Serve over steamed rice.

EGG DROP SOUP

Bring chicken broth to a boil. Dissolve 2 tbs. cornstartch in 4 tbs. water. When broth is boiling add cornstarch mixture, green onions and salt and pepper to taste. Reduce heat to low and slowly drizzle in egg.