![]() Make it your own! Serve topped with cheese! You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. There are tons of variations and options to make this soup your own. My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Add the lemon and the cornstarch to the soup cook until thickened.Combine the cornstarch with 1 1/2 tablespoons of water.Puree soup (I use an immersion blender which makes it easy to do it right in the pot).Add half a can of beans, salt and cumin cook for 5 minutes.In a pot, combine the first six ingredients simmer for 10 minutes.2 (15 ounce) cans black beans, undrained.1/4 large red bell pepper, finely chopped.Nutrition Facts : calories 241.4, Fat 1.3, Saturated Fat 0.3, Cholesterol 0.3, Sodium 790, Carbohydrate 44.3, Fiber 14.5, Sugar 2.5, Protein 14.7 Ingredients: It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian. This is my own version of Panera Bread’s black bean soup. Stir to combine, until the cheese is incorporated. Add sugar, cheese, onion powder, garlic powder, and cilantro.Stir occasionally to avoid burning and to keep the cooked barley from sticking together.Continue simmering for 30 minutes until soup has been reduced by roughly ½ and vegetables are tender. Bring the mixture to a boil, then reduce to a simmer.Add the barley, condensed soup, and chicken or vegetable broth.Deglaze with white wine and reduce briefly.Add the tomato paste and roast briefly.Heat some olive oil in a soup pot over medium heat.¼ cup powdered or grated, or nutritional yeast parmesan cheese.½ cup cut into chunks (trim off hard stems) kale. ![]() ½ cup medium dice green or red bell peppers.1 cup cut into chunks (no need to deseed) tomatoes.4 cups or vegetable broth chicken broth.Nutrition Facts : calories 221.00kcal, Carbohydrate 33.00g, Cholesterol 2.00mg, Fat 7.00g, Fiber 5.00g, Protein 6.00g, Saturated Fat 1.00g, servingSize 8.00 people, Sodium 696.00mg, Sugar 8.00g, unSaturated Fat 4.00g Ingredients: ENJOY!Ĭopycat Panera Bread Garden Vegetable Soup Recipe Garnish the Panera 10 Vegetable soup with a lemon slice, and serve with a slice of thick bread.Stir in the spinach (it should wilt in about 1-2 minutes), then turn off the heat. Uncover the soup, stir, then simmer for 15 more minutes.Mix the soup together, then cover and simmer for 1 hour. Turn the heat to medium-low and add in the brown rice (or lentils/barley).Then add the remaining stock and bring to a boil. Pour 1 cup of stock into the pot and deglaze the pot by scraping any brown bits off the bottom with a wooden spatula.Stir together with the veggie mixture for 4-5 minutes until fragrant. Add in the tomato paste, thyme, paprika, cumin, chili powder, dried cilantro, salt, and pepper.Sauté until onions are translucent and veggies are soft, about 8-10 minutes. Add bell peppers, poblano peppers, garlic, corn, carrots, onion, and celery. In a large pot, heat olive oil on medium heat until hot.Nutrition Facts : calories 102 kcal, servingSize 1 serving Ingredients: Now you can make Panera Bread soups in the comfort of your own kitchen too! What's not to love? Vegan, Gluten-free, and Dairy-Free. This Copycat Panera 10 Vegetable Soup Recipe is the perfect rainy day meal! It's healthy, tastes absolutely delicious, AND freezes well.
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