Homemade GARDEN VEGETABLE SOUP - PANERA BREAD COPYCAT | Recipes.net
Create a hearty vegetable soup to warm your stomach just like the ones from Panera Bread! It's loaded with barley, tomatoes, onions, kale, and bell peppers that are cooked in broth and a variety of seasonings and herbs for a comforting and tasty dish.
???? Check the full recipe on how to make Copycat Panera Bread Garden Vegetable Soup here:
Ingredients:
2-10¾ oz can condensed tomato soup
1 cup pearl barley
4 cups chicken or vegetable broth
1 cup tomatoes, cut into chunks (no need to deseed)
1 cup red onions, cut into chunks
½ cup bell peppers of your choice, medium dice
½ cup kale, cut into chunks (trim off hard stems)
½ cup white wine
¼ cup tomato paste
¼ cup parmesan cheese, grated or powdered
3 tbsp olive oil
2 garlic cloves, minced
1 tbsp chopped cilantro
1 tbsp granulated sugar
½ tsp onion powder
¼ tsp garlic powder
Salt & ground black pepper to taste
⬇️ How to make Copycat Panera Bread Garden Vegetable Soup ⬇️
0:13 Heat some olive oil in a soup pot over medium heat. Add the onions and garlic. Saute until translucent.
0:32 Add the tomatoes and bell peppers. Continue sauteing.
0:42 Add the tomato paste and roast briefly.
0:49 Deglaze with white wine and reduce briefly.
0:58 Add the barley, condensed soup, and chicken or vegetable broth.
1:10 Bring the mixture to a boil, then reduce to a simmer. Continue simmering for 30 minutes until soup has been reduced by roughly ½ and vegetables are tender. Stir occasionally to avoid burning.
1:22 Add the kale and cover to let it wilt.
1:36 Add sugar, cheese, onion powder, garlic powder, and cilantro. Stir to combine, until the cheese is incorporated.
1:57 Season to taste with salt and pepper. Adjust accordingly. Serve.
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This cozy high protein anti-inflammatory soup is golden
You've heard of golden milk, but what about vegan golden soup!
You are going to absolutely love this recipe, especially as we head into the winter months. It's comforting, nutritious, flavorful, and will just truly make you feel good from the inside out.
Give it a try and let me know what you think!
★Recipe ★
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Timestamps:
00:00 How to make Vegan Golden Soup
3:52 Vegan Golden Soup Finished
4:00 How I started to warm up to soup
5:00 Golden Milk elevated
5:37 Why these vegetables make this dish
6:35 Swapping Red Curry Paste
7:16 What to do if you don’t have a high speed blender
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Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
I Could Eat This Soup Everyday and Never Get Tired Of It! Beef & Vegetable Soup Recipe ❤
This beef and vegetable soup recipe is do good!
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Ingredients
1 1/4 lb ground beef
28 can crush tomatoes
2 tbsp beef bouillon ( add a little at a time until you get the right taste)
1 onion
2 stalks celery
2 carrots
1/2 red bell pepper
thyme, rosemary, oregano
1 cup mixed vegetables
2 potatoes
1 tsp onion powder and garlic and herb seasoning
1/2 tsp dried thyme, pepper
enough water to get to the consistency you like
1 tsp wostichier sauce
1 tsp sugar
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