Panera Copycat Broccoli Cheddar Soup

I usually think it's a crime to cook dinner on a Friday night, but I had lot's of leftover broccoli from the week that I couldn't bare to see go to waste, so I made broccoli cheddar soup.  I avoid all broccoli soups that call for Velveeta cheese in them.  What is that stuff anyway?  I used a copycat Panera Bread recipe and it's so good.  Definitely worth the 30 minutes I spent in the kitchen on a Friday evening.  A few children in my family think if they see anything green in their food, it will kill them.  I'm happy to report that it did not kill anyone and was enjoyed by most.  

Panera Copycat Broccoli Cheddar Soup

1/2  cup butter
1 cup onion, chopped
1 cup  chopped carrots ( I used baby carrots)
4 cups chopped broccoli
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
few drops of hot pepper sauce
4 cups chicken or vegetable broth
1 1/2 cups cream or half and half
1 teaspoon yellow mustard
1/4 cup cornstarch, whisked into 1/2 cup cold water or cold broth
2 cups (about 8 oz)  grated sharp cheddar cheese

Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes. Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce.  Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.
Simmer over medium-low heat.
In a small bowl or cup, whisk the cold water or broth together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth. Add additional salt and pepper to taste. Add cheese and cook just until cheese is melted. Reduce heat until ready to serve.
Serves 4 as a main course

Tips:
-Sharp or extra sharp cheese is best for this recipe.
-If you want to make a heartier soup,  cook a couple of chicken breast halves and shred or chop before adding to the finished soup.

Recipe Source:  A Bountiful Kitchen

{cooks note}
We didn't have any leftovers, so I would double this the next time I make it.  I also shredded my carrots.  

Chicken Tortilla Soup

Chicken Tortilla Soup


4 cans chicken broth
4 chicken breasts, cooked and shredded
1 7-ounce can diced green chilies
1 cup mild salsa
1 clove garlic, diced
2 cups frozen corn
2 cans black beans, rinsed and drained
3 tomatoes, diced
1/2 bunch of cilantro
3 limes, juiced

Toppings:
fresh avacado
sour cream
grated Cheddar/Monterrey Jack cheese
tortilla strips

Tortilla Strips:
Cut corn tortillas into thin strips.  Cook in hot oil.  Lay on paper towels and sprinkle with kosher salt.

Combine all ingredients into a crockpot and let cook for a few hours.  Stir occasionally.  Divide into bowls and garnish with toppings.

{cooks note}

We are kind of picky about chicken tortilla soup at our house.  I have made many different versions, but this one hits the spot.  I combined a few different recipes together, and added a few extra ingredients that we like.  It's easy and basic--just what I like.  This soup can also be prepared in a large pot.  I like to put everything in my crockpot for a few hours and call it a day.  Either way, it will turn out just great.

Taco Soup

Favorite Taco Soup

from Favorites

1 pound ground beef

1 large onion, chopped

1 (28-ounce) can crushed tomatoes

1 (16-ounce) can kidney beans, undrained

1 (16-ounce) can whole kernel corn, undrained.

1 package taco seasoning

corn chips

grated Cheddar cheese

sour cream

In large soup pot, brown ground beef and onion; drain.  Stir in tomatoes, beans, corn and taco seasoning.  Simmer for 1/2 hour, uncovered.  Serve topped with corn chips, grated cheese and sour cream.

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{cooks note}

Not much to note about here except that this is really easy and really good.  I usually have all of these things on hand, except for the corn chips.  We use tortilla chips in most cases.  I also don't use canned corn.  I like the frozen sweet corn from Costco.  I sometimes add about 1 cup of water depending on the consistency I want the soup to be.  If you don't have a taco seasoning packet, just use some chili powder and cumin, or whatever else suits your fancy.  This can be made in a matter of minutes.  You can even prepare this in the crock pot ahead of time (cooking the meat and onion in advance) and then adding the corn about 10 minutes before serving.  

Corn Chowder

Corn Chowder


1 cup finely chopped onion
1 cup diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt. half & half
1 1/2 teaspoon salt
Pepper to taste
1/2 teaspoon sugar
1 1/2 - 2 cups frozen corn

Place vegetables in medium saucepan.  Add sugar, salt, and enough water to barely cover vegetables.  Simmer on medium heat until the potatoes are tender.  Melt butter in a separate pan and whisk in the flour until there are no clumps.  Add half and half.  Cook, stirring until thickened, with a wire whisk.  Add the vegetable mixture (do not drain water) and corn.

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{cooks note}
If you let the flour/butter/milk mixture get to thick, you can always add more milk to thin it out.  You don't want this to be too thick or too thin.  I also double (roughly) the amount of potatoes in my recipe because I really like potatoes.

Warning: this is not a low calorie meal.  Don't potatoes outweigh the butter and half and half?

Peel the potatoes.  I usually never measure them; I just add in what I think will be good, which seems to be about double the recipe.

Diced potatoes.

The vegetable mixture (potatoes, onions and celery) minus the water.

The vegetables ready to start cooking.  Cook until potatoes are tender.

This is not low calorie, people.  

Add flour and begin to whisk immediately.  

Almost there...

Perfect.  Now add the half and half (not pictured).

Add the vegetable mixture and the sauce together. For this particular meal I ended up adding about 1/2-1 cup of milk at the end so my soup wasn't so thick. You can choose the consistency you like your soup to be.

Now you have a yummy, creamy corn chowder for a chilly day.

Tortellini Soup

Tortellini Soup

1 pound mild Italian sausage

1 onion, chopped

2 cloves garlic, minced

1 cup water

4 cups beef broth or 2 cans

1/2 cup apple juice

3 carrots, sliced

1 (28-ounce) can crushed tomatoes

1 teaspoon basil

1 teaspoon oregano

1 cup sliced zucchini

1 cup sliced yellow squash

4 tablespoons fresh parsley, chopped

8 ounces cheese tortellini ( I add more)

fresh grated Parmesan cheese

In large soup pan, brown sausage.  Drain fat and add chopped onion and garlic and cook until tender.  Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, squash and parsley.  Simmer for 30 minutes or longer.  Add tortellini 5 to 10 minutes before serving (time depends on if you are using fresh or frozen) and cook until tender, but not soggy.  Sprinkle grated Parmesan cheese over each serving.

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This soup is so good.  Even my kids will eat it.  I usually purchase fresh tortellini at Costco in a two pack because it is much cheaper than the normal grocery store.  I freeze one of them and save it for later.  You can also buy dry tortellini near the dry pastas at Costco. I have made this in the crock pot many times when I know I will not have a lot of time to make dinner that night.  I brown the meat in a separate pan and then add everything except the carrots, zucchini, squash and tortellini.  About 1 hour before serving, I add the vegetables and 5 minutes before serving I add the tortellini.  Bon appetit!

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

4 chicken breasts (or leftover turkey)
Boil chicken in water for 20 minutes and shred into bigger pieces.

5 carrots, sliced

1 cup celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes

Boil veggies, bouillon and water together for 15 to 20 minutes. Add shredded chicken.

1 (10 3/4-ounce) can cream of chicken soup

1 teaspoon basil

pepper to taste

salt to taste

1 package long egg noodles or whatever your preference is, cook it separately from the soup making sure it is al dente.

Add cream of chicken soup, basil and pepper and bring to boil again before adding noodles. Cook for an additional 5 minutes.

**I make a white sauce and add it to the soup about 5 minutes before serving.

Melt 1 cube of butter and add 1/2 cup of flour whisking together until smooth. Add 4 cups of milk. I used 2 cups skim milk and 2 cups half and half. Whisk until thickened, but not too thick. If you do not have half and half, the skim milk will work just fine. I use whatever I have on hand at the time.