Panera Bread Broccoli Cheddar Soup

Panera Bread Broccoli Cheddar Soup

Panera Bread Soup Recipe Ingredients
* 5 cups broccoli florets
* 6 cups chicken broth
* 1 1/2 cups milk or half-and-half
* 1/2 cup flour
* 2 tablespoons flour
* 2-3 cups cheddar cheese, grated
* bacon, cooked and chopped

Panera Bread Soup Recipe Instructions

1.First of all steam broccoli until tender, about 6 minutes.
2.And then chop broccoli finely (you can use a food processor if you like).
3.Next in a large saucepan, combine broth and milk and slowly whisk in flour.
4.Cover over medium to medium high heat and stir.
5.Cook until it starts to thicken (just until it starts to boil).
6.Add chopped broccoli.
7.Reduce heat to medium low.
8.Continue to cook about 5 minutes.
9.And then add cheese and stir until cheese melts.
10.If using bacon, sprinkle each bowl with bacon.
Enjoy the Panera bread soup recipe !
Panera bread soup recipes: hearty-cheese-soup-panera-bread

Panera Bread Cream of Chicken And Wild Rice Soup

Panera Bread Cream of Chicken And Wild Rice Soup

PANERA BREAD SOUP RECIPE INGREDIENTS:

• 1 1/3 cups wild rice
• 1 (3 pound) whole chicken, cut into pieces
• 7 cups water
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tablespoons vegetable oil
• 1 cup fresh mushrooms, sliced
• 2 tablespoons chicken bouillon granules
• 3/4 teaspoon ground white pepper
• 1/2 teaspoon salt
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 4 cups milk
• 3/4 cup white wine

PANERA BREAD SOUP RECIPE DIRECTIONS
First of all cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. And Then drain the excess liquid, and set aside.
Next in a stock pot over high heat, combine the chicken and the water. And then bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes. Enjoy the soup !
panera-bread-tomato-soup-with-mashed basil

Panera Bread Tomato Soup With Mashed Basil Oil

Panera Bread Tomato Soup With Mashed Basil Oil
Panera Bread Soup Recipe Ingredients

* 1/2 cup fresh basil leaf, packed
* 3/4 cup extra virgin olive oil
* salt & freshly ground black pepper, to taste
* 1 teaspoon crushed red pepper flakes
* 3 large garlic cloves, peeled and thinly sliced
* 1 teaspoon dried oregano
* 2 (28 ounce) cans whole canned tomatoes, peeled or 12 roma tomatoes, peeled
* 1 quart water or vegetable stock
* 1/4 cup dry red wine (Burgundy, Merlot, Pinot Grigio or Shiraz are all acceptable)
* 1 loaf country bread, torn into bite-size pieces

Panera Bread Soup Recipe Instructions
1. Mash the basil well with 1/2 cup of the oil and season with salt and pepper; set aside.
2. Heat the remaining 1/4 cup oil in a large saucepan over medium-low heat.
3.Cook the garlic, red pepper and oregano just until the garlic begins to sizzle.
4.Crush the tomatoes with your hands over the saucepan, making sure to include all of the juice.
5.Add the water or stock and red wine.
6.Bring to a boil.
7. Reduce heat and simmer for 10 to 15 minutes.
8.Stir in the bread and remove from heat.
9.Serve immediately, drizzling the soup generously with the mashed basil oil.

Hearty Cheese Soup Panera Bread

Hearty Cheese Soup Panera Bread
Panera Bread Soup Recipe Ingredients

* 5 tablespoons butter
* 2 medium carrots, chopped
* 2 celery ribs, chopped
* 1/2 green bell pepper, chopped
* 1 medium onion, chopped
* 1 cup mushroom, chopped
* 1/2 cup cooked ham or cooked bacon
* 1/2 cup all-purpose flour
* 2 tablespoons cornstarch
* 4 cups chicken broth
* 4 cups milk
* 1/2 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon ground mustard
* 1 lb sharp cheddar cheese
* salt
* ground pepper
* bread, bowls (optional)

Panera Bread Soup Recipe Instructions

1.In a large stockpot, melt butter or margarine.
2.Add chopped veggies and ham or bacon and cook over medium heat until veggies are slightly tender, about 10 minutes.
3.3
Stir in flour and cornstarch. Cook, stirring constantly, about 3 minutes.
4.Add broth and continue stirring until slightly thickened.
5.Add milk and spices.
6.Add cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added.
7.Season to taste with salt and pepper and serve, piping hot in a hollowed Sourdough bread bowl...enjoy the soup !
black-bean-soup-panera-bread

Black Bean Soup Panera Bread

Black Bean Soup Panera Bread
Panerea Bread Soup Recipe Ingredients

* 1 lb dried black beans
* water
* 2 teaspoons cumin
* 1 teaspoon garlic powder
* 1 lime, juiced
* 1 tablespoon vegetable oil
* 2 celery ribs, minced
* 1 large carrot, minced
* 1/2 large onion, minced
* 1 small sweet red pepper, minced
* 1 jalapeno pepper, minced
* 2 cups vegetable broth
* 2 tablespoons cornstarch

Panerea Bread Soup Instructions:

1.Soak black beans overnight or for at least eight hours.
2.Rinse beans thoroughly and place in Dutch oven. Cover with water. Bring beans just to a boil and then reduce heat and simmer. Continue to add water as needed to keep the water level just above the beans. Simmer until beans are tender. About 90 minutes.
3.When beans are tender, add the lime juice, cumin and garlic powder.
4.Sauté all minced vegetables in vegetable oil until barely tender. Cover vegetables with vegetable broth and simmer until vegetables are very tender.
5.Place vegetables with broth and 1/3 of black beans into a blender. Blend very well until the mixture is very smooth.
6.Pour vegetable/bean puree back into bean mixture and if necessary, add a more vegetable broth if mixture seems too thick.
7.If the soup is not to your thickness preference, mix cornstarch with equal parts cold water and mix with a spoon until well incorporated. Pour cornstarch/water mixture into bean soup, while simmering until the soup is the consistency you like.
8.Top with regular or vegan sour cream, for a special touch and enjoy! Best served with a delicious grilled cheese sandwich panera bread..enjoy it !
panera-bread-soup-recipes

(Panera Bread) Black Bean Soup

Panera Bread Black Bean Soup
A great panera bread soup recipe to try !

Panera Bread Soup Recipes Ingredients
* 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

Panera Bread Soup Recipes Ingredients
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. The panera bread soup recipe is ready...enjoy it ! Nice !
panera-bread-broccoli-cheese-soup recipe

PANERA BREAD SOUP RECIPES

PANERA BREAD SOUP RECIPES
Ingredients:

• 1 tablespoon butter, melted
• 1/2 medium onion, chopped
• 1/4 cup flour
• 1/4 cup melted butter
• 2 cups half-and-half
• 2 cups chicken stock
• 1/2 pound fresh broccoli
• 1 cup carrots, julienned
• 1/4 teaspoon nutmeg
• salt & pepper, to taste
• 8 ounces grated sharp cheddar

INSTRUCTIONS
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
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, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
The panera bread soup recipe is ready to serve warm...nice ! Enjoy it !
panera-bread-broccoli-cheese-soup