Copycat Recipe: Panera Bread Broccoli-Cheese Soup

I've tried several broccoli-cheese soups and this is what I found to be the closest to Panera Bread's version.  My kids eat it up like crazy!  Make sure you use the *real* half and half, not milk, not the fake stuff.  The same goes with the cornstarch; do not substitute flour!  It definitely makes a difference in the texture!

2 Tbsp butter, melted
1 medium onion, chopped
1/2 cup butter, melted
1/2 cup cornstarch (NOT flour!)
4 cups *real* half and half
4 cups chicken stock
1 lb fresh broccoli
1 1/2 carrot, shredded
1/2 tsp nutmeg
16 oz sharp cheddar, grated
salt and pepper to taste

- Saute onion in butter, until it's translucent, then set aside.
- Finely chop broccoli, and finely shred or chop carrots.  Steam together, until veggies are tender.  Set aside.
- Melt butter in soup pot.  Add cornstarch, salt, pepper, and nutmeg using a whisk and cook over medium heat for until bubbly; approximately 2-3 minutes.
- Stir constantly while whisking in the the half and half.
- Add the chicken stock.
- Simmer for 20 minutes, until thickened
- Stir in broccoli, carrots, and cooked onions.  Cook over low heat for about 10-15 minutes.
- Add cheese and stir until it cheese is completely melted.
- Serve hot and enjoy!

* Makes approximately 8-9 cups.
* If the soup needs to be thinned out a little bit, use whole milk until you get your desired consistency.

Recipe by Meredith

Pumpkin Chili

2lbs ground beef
1 medium, or 1/2 large onion, chopped
2 (16oz) cans mild chili beans
2 (14.5oz) cans diced tomatoes
2 cups pumpkin puree
1/2 to 1 cup beef broth
2 Tbsp chili powder
2 tsp pumpkin pie spice
1 1/2 tsp salt
1 tsp pepper
2 tsp brown sugar -OR- 1/2 a Hershey bar

Brown beef with chopped onion.  Drain off excess fat.  Add remaining ingredients.  Bring to a boil, then reduce and simmer.  Serve hot with traditional chili toppings.

Recipe modified from original found HERE.

Butternut Squash, Pumpkin, & Apple Soup with Ham

1 butternut squash
1 medium to large onion
2-3 apples, peeled and cored
1 (15oz) can of pumpkin
2 Tbsp honey
2 tsp curry powder
1 1/2 tsp cinnamon
4-5 cups chicken stock
1 ham steak, cut into small cubes
1 cup heavy whipping cream
salt and pepper to taste

Cut squash in half, lengthwise.  Scoop out seeds.  Place flesh side down on parchment paper-lined cookie sheet.  Half onion and place on parchment paper along side of squash. (I actually just stuck the onion in the hollowed out squash, cut side down; not along side of it.)  Bake at 425 degrees for 45-55 minutes, until flesh is tender.  Let cool a couple of minutes.  Scoop out squash flesh into crockpot.  Throw in onion.  Add apples, pumpkin, honey, spices, and chicken stock.  Cook in crockpot until ingredients are tender.  Use food processor or immersion blender to blend ingredients.  Add more chicken stock to desired consistency.  Add ham into crockpot; let cook until ham is heated through.  Right before serving, stir in heavy cream.  Add salt and pepper to taste.  Serve hot.

Original recipe from Angela

Tomato Bisque

4 large tomatoes, diced
2 small onions, diced
1 carrot, diced
1 stalk of celery, diced
1/4 cup butter
3 cloves garlic
2 large cans of crushed tomatoes
1 small can of tomato paste
1/4 cup brown sugar
1 1/2 cups V8 juice
1/2 sliced mushrooms
1 Tbsp basil
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp ground fennel
2 cups heavy cream
chicken stock
salt and pepper to taste

Saute 1/2 of the tomatoes, 1/2 of the onion, all of the carrots, and all of the celery in butter until well caramelized. Add garlic and sautee for another minute or two. Add canned tomatoes, tomato paste, V8, sugar, and half of the herbs. Cover and simmer for 1 hour. Cool and puree in blender or food processor, in batches. Return to stock pot. Saute mushrooms, remaining tomatoes, onions, and herbs in a separate skillet. When tender, stir into tomato puree. Add cream and heat through. Salt and pepper to taste. Add chicken stock to desired consistency.

Recipe from Jen

Creamy Tomato Bisque (hCG P3 friendly)

3 Tbsp butter
4 large or 6 medium tomatoes, diced
1 orange bell pepper, diced
4 stalks of celery, sliced
1 clove garlic, minced
1 tsp dried basil
1/2 tsp onion powder
salt and pepper to taste
pinch or two of sugar (or Stevia to make it hCG friendly)
8 oz cream cheese
1/2 cup milk or heavy cream

Saute vegetables and garlic in butter, for approximately 10 minutes, or until very tender. Add spices and cook a minute or two more. Reduce heat and add cream cheese and milk. Cook until cream cheese is melted and mixed throughout. Transfer to a blender and blend until liquified. Serve hot. Makes approximately 6 cups.

Recipe by Meredith

Hearty Creamy Chicken and Barley Soup

3 boneless, skinless chicken breasts
2 Tbsp butter or cooking oil
4 stalks celery chopped
1/2 medium onion, chopped
1 cup carrots, sliced
2 cloves garlic
6 cups water (from cooked chicken)
3-4 chicken bouillon cubes
3/4 cup quick barley
1 can cream of chicken soup, condensed
1/2 tsp dried basil
salt and pepper to taste

Boil chicken until cooked through. When finished, cube and set aside. (Save water used to boil chicken.) While chicken is boiling, saute onion, garlic, carrots, and celery in butter/oil. Cook until just tender. Add cooked chicken, and 6 cups of the water the chicken was boiled in. Add in bouillon cubes, barley, condensed cream of chicken soup, basil, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer 10-15 minutes. Serve hot. If too thick after standing, add some extra water to thin out.

Recipe by Meredith

Noah's Ark Clam Chowder

3 cans New England Clam Chowder
3 cans cream of potato soup
1 can cream of celery soup
1 can minced clams, UN-drained
3 1/2 pints whipping cream

Mix all ingredients. Do not dilute soups. Heat in soup pot or crockpot until heated through; do not bring to boil. Garnish with parsley or pepper. Best to use only Campbell's brand soups.

Recipe from Mary

Campout Stew

1 lb beef stew meat
3-4 large carrots, cut into chunks
4 stalks celery, cut into chunks,
2-3 large potatoes, cut into chunks
1 (14oz) can diced tomatoes
tomato juice
salt & pepper

Cook stew meat in large pot. Add onion. Once meat is brown, drain off any grease. Add tomatoes, carrots, celery, and potatoes. Add enough tomato juice to completely coat all ingredients (3-4 cups). Bring to a boil. Cover and reduce heat. Simmer, stirring occasionally, until all veggies are tender (approx. 20-30 minutes). Add salt and pepper to taste. Serve hot.

Recipe by Meredith

Chili

1 to 1 1/2 lb ground beef, turkey, or venison
1 medium onion, chopped (optional)
1 packet chili seasoning
2 (14oz) cans diced tomatoes
2 (15oz) cans chili beans - mild or hot
garlic powder
onion powder (optional)
salt & pepper
hot sauce

Brown meat in skillet. Add and cook onions with meat. Once meat is cooked through, drain grease. Transfer meat & onions to soup pot. Add chili seasoning, tomatoes, and beans. Bring to boil. Add garlic powder, onion powder (if not using onions), salt, pepper, and hot sauce to taste. Reduce heat and simmer for approximately 20 minutes. Serve hot with cornbread or Fritos corn chips. Top with cheese and sour cream.

Recipe by Meredith

Dumplings for Soup

1 1/2 cups flour
1 1/2 tsp salt
1 tsp baking powder (1 1/2 tsp for lighter dumplings)
2 eggs
milk

Mix dry ingredients. Add egg. Stir in milk until dough becomes pulley. Drop dumplings, by small spoonfuls, into soup that is at a rolling boil. Dumplings are cooked when they rise to the top of the soup.

Recipe from Mary

Chicken Soup

1 whole cut up chicken (minus innards)
water
salt
pepper
chicken bouillon
carrots, cut up
celery, cut up

Place chicken in soup pot. Add water until chicken is completely covered. Bring to boil and cook until chicken is cooked through. Remove chicken. Add carrots, celery, and salt, pepper, and bouillon to taste. Bring to boil. Reduce heat to a simmer and cook until vegetables are al dente. Meanwhile, skin and de-bone chicken. Cut or shred chicken into small pieces, then add to soup. Simmer about 5-10 minutes. Serve hot.

May add egg noodles, rice, or dumplings.

Recipe by Meredith

Five Star Tortilla Soup

6 Tbsp vegetable oil
8 corn tortillas or 6 flour tortillas, chopped
5 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1 medium onion, chopped
2 (14oz) cans diced tomatoes
1 Tbsp ground cumin
1 Tbsp chili powder
3 bay leaves
6-7 cups chicken stock
1 tsp salt
1/2 tsp Cayenne pepper
2-6 chicken breast halves, cooked and cubed
1 cup corn

Heat oil in large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 4-5 minutes. Stir in tomatoes. Bring to a boil. Add cumin, chili powder, bay leaves, and chicken broth. Return to a boil. Reduce heat. Add salt and cayenne pepper. Simmer 30 minutes. Remove bay leaves and stir in chicken and corn. Reheat. Garnish with cheese, avocado, sour cream, and tortilla chips.

Recipe modified from Jodi's original.

Baked Potato Soup

4 large baking potatoes (washed, cooked, peeled, & cubed)
2/3 cup butter or margerine
2/3 cup flour
6-7 cups milk
3/4 tsp salt
1/2 tsp pepper
12 slices bacon (cooked and crumbled)
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
2 green onions, chopped

Melt butter in soup pot over low to medium heat. Stir in flour, salt, and pepper. Heat and stir until smooth and bubbly. Gradually add milk. Stir constantly over medium heat until thick and bubbly. Add potatoes, bacon, and green onions. Bring to a boil, reduce heat, and simmer 5-10 minutes. Add cheese and sour cream. Stir until cheese is melted. Serve immediately.

* I leave the skins on the potatoes
* If you want a super creamy soup, substitute 3 cups of the milk with half & half.

Recipe from Church cookbook.

Corn Chowder

2 Tbsp butter
1/2 cup onion, chopped
6-8 strips bacon, cooked and crumbled
1 pound hash browns
2 cans creamed corn
2 cups chicken broth
2 cups milk
1 tsp salt
1/8 tsp pepper
1 cup shredded cheese

Sauted onion in butter while cooking bacon in separate pan. Once onion is tender, add hash browns and cook 5 minutes, until tender. Add crumbled bacon. Stir in corn, broth, milk, salt and pepper. Heat on medium heat until boiling. Reduce heat and simmer 10-15 minutes. Stir in cheese very last, until melted and mixed through. May add a dollop or two of sour cream for taste.

Recipe by Meredith

Broccoli Cheese Soup

1/3 cup chopped onion
1 Tbsp butter
5 cups chicken broth
1 8oz pkg fine egg noodles
1 10oz pkg frozen, chopped broccoli, thawed
1 garlic clove
4 cups milk
3/4+ lb Velveeta cheese

Saute onion and butter. Add broth, and bring to a boil. Add noodles and cook for 3 minutes. Stir in broccoli and garlic. Cook 4 minutes. Add milk and cheese. Cook over low heat until cheese is melted.

Recipe from Taste of Home cookbook.

East Coast Tomato Soup

3 Tbsp chopped onion
1 clove garlic
1/4 cup margerine
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
2 1/2 cups half and half
2+ cups tomato juice
1/4 tsp Worchestershire sauce
Dash h ot pepper sauce
2 6oz cans crabmeat, drained

Saute onion and garlic in margerine until tender. Add flour, salt, and pepper. Cook and stir until bubbly. Add liquids. Stir constantly and bring to a boil. Reduce heat and add crabmeat. Stir until crab is heated through.

Recipe from Taste of Home cookbook