Showing posts with label soup recipe. Show all posts
Showing posts with label soup recipe. Show all posts

Tuesday, August 18, 2015

French Onion Soup Recipe - Just Like Panera Bread's Recipe!


About ten years ago, I stumbled onto a French Onion Soup recipe on the internet that was touted as being just like the one served by Panera Bread.  I made it - and was hooked.  It is one of my "go to" recipes when I want something satisfying and tasty.  It also fits the bill as being fairly healthy.  In June, I was diagnosed as being pre-diabetic and have drastically changed my eating habits since then.  I've cut out most starches, sugars and flours, and have opted for meals that utilize mainly complex carbohydrates, like fruits and veggies, as well as protein.  As a result, I have lost 35 pounds in a two month period.  (And no, I am not starving.  I eat up to 1500 calories per day.)  That being said, I wanted to share this recipe. 

Without further ado, here is the recipe.  Enjoy!




Panera Copycat Recipe - French Onion Soup

Soup Ingredients:


1/4 cup butter, unsalted
8 cups  sliced onions (about 4 or 5 medium), raw
4 cups (2 cans) beef broth
3/4 cup chicken broth
3 tbsp white flour, all purpose
1 1/2 cups (12 fl oz) water
1 tbsp tomato ketchup 
1 1/2 tsp pepper, black
1 1/2 tsp salt
1/4 tsp thyme, ground
1/4 tsp garlic powder
A couple of dashes of Tabasco sauce

Garnish:

1- 10 oz Italian bread loaf  (I used Walmart's Marketplace Bake at Home Bread)
8 slices Asiago Cheese (Note: Fresh Asiago cheese is hard to find in my area, so I used the sliced cheese. If using fresh cheese, shave the cheese with a potato peeler.)


Directions:

Melt butter in a large pot over medium heat. Once the butter is melted, add sliced onions and saute until the onions turn brown (about 20-25 minutes), stirring often.

Add the remaining ingredients to the pot (except for garnish ingredients) and stir until ingredients are mixed in. Heat soup to boiling, then reduce heat and simmer uncovered for 20 minutes.

While the soup is simmering, prepare the croutons.  Slice the loaf of bread into slices approximately 1 inch wide; cut each slice into quarters and spread the pieces out in a large baking pan. (Note: Most crouton recipes (including this original recipe) require the bread to be buttered before being baked, however, I have omitted the butter in line with keeping this a more healthy recipe. Once the bread is in the soup, you won't notice the difference.  I promise! :)  )  Bake in a pre-heated 400 degree oven for approximately 8 minutes.

To serve:

Ladle hot soup into a large bowl. Float a few pieces of croutons on top of the soup, followed by a slice of Asiago cheese. (Note: If using the fresh Asiago, sprinkle two tablespoons of cheese on top of the soup.

Makes 8 1-Cup Servings.

Nutritional breakdown:

Calories: 283.4
Total Fat: 12.4 g
Cholesterol: 16 g
Total Carbohydrates: 34.5 g
Total Fiber: 3.7 g
Protein: 10 g

And there you have it!  Hope you like it as much as I do!

Tuesday, January 10, 2012

Chicken Spinach Tortellini Soup Recipe

We've had unseasonably warm weather all winter until today.  We had a freezing cold drizzle that lasted throughout the day.  It's my favorite weather for making homemade soup, and that's exactly what I did when I came home from work today.  I had some chicken breasts left over from dinner last night, and thought they would be the perfect addition for my soup.  NOTE:  For the diet-conscious individual, one cup of this soup contains only 194 calories, 4 grams of fat, 25 carbohydrates and 14.5 grams of protein.  Satisfying, delicious AND good for you!  My kind of recipe!




Chicken Spinach Tortellini Soup

Ingredients:
Water, 8 cups
Better Than Boullion Chicken Base, 4 teaspoons (if you desire a less salty taste, reduce base to 3 teaspoons)
Onion, 1 small, chopped
Leftover chicken breast (no skin) - 3 breasts (about 7 ounces), cut into bite-sized pieces
Spinach, frozen, 1 package (10 oz)
Tortellini, pasta with cheese filling, 3 cups (8 ounces)


Directions:
Put water, chicken base, onion and chicken into a large pot. Bring to a boil, then reduce heat to medium heat. Continue to simmer until the onion begins to turn translucent, about 15 minutes.

Meanwhile, put frozen spinach into a microwaveable bowl with 2 tablespoons of water. Cover with plastic wrap and microwave on high heat until spinach is hot, about 8-9 minutes.

Uncover spinach and add it to the soup mixture. Add tortellini. Bring mixture to a boil, then simmer for another 15 minutes until tortellini is cooked all the way through.

Serving Size: Makes 7 1-cup servings

Enjoy!!!

Saturday, January 8, 2011

Beefy Vegetable Rice Soup

I'm a huge fan of homemade soups and stews during the winter time.  I made this hearty recipe today using leftover rump roast and ingredients I already had in my refrigerator.  It's super healthy, too at only 142 calories per cup and 3 grams of fat.  Enjoy!





BEEFY VEGETABLE RICE SOUP

Ingredients:
* Water, 10 cups
*Beef boullion cubes, 6 cubes
* Garlic cloves, 3, chopped
* White Rice, long grain, 1 cup uncooked
* Celery, raw, 2 large stalks, cut into 1/2" slices
* Onions, raw, 1 medium, diced
* Carrots, raw, 1 cup, chopped
*Potato, raw, 2 cup diced
* Beef Bottom Sirloin Butt Roast, cooked and shredded, 2 cups (about 12 oz)
* Black pepper, 1 teaspoon


Put all ingredients into large pot, except for beef and black pepper. Bring to boiling over medium high heat, then reduce heat to low, cover pot and simmer for 30 minutes. Stir occasionally. Stir in beef and black pepper. Simmer for 15 minutes.

Makes 10 - 1 cup servings.

Sunday, February 21, 2010

Italian Chicken and Dumplings Soup - Recipe

I admit it. I'm a soup lover. One of my favorite things to do when we have chilly weather is to make homemade soup. I tossed this recipe together yesterday; it was really delicious. It reminds me of the chicken and gnocchi soup currently served at Olive Garden, but honestly, I like mine better. And at just 185 calories per serving, you aren't killing your waistline, either. Bon appetit!

ITALIAN CHICKEN AND DUMPLINGS SOUP

Ingredients:

Water, 8 cups
Chicken breast, boneless and skinless, 2 frozen
Soup base, chicken flavored, 2 TBSP
Onions, raw, 1 cup chopped (about 1 small)
Celery, raw, 1 cup diced (about 2 stalks)
Peas, frozen, 1 cup
Potato gnocchi, one 17.6 ounce package (3 cups)
Cream of chicken soup, 1 can
Cream of mushroom soup, 1 can
Cracked black pepper, 1 TBSP

Put water, soup base, frozen chicken breasts, onions and celery into a large pot. Bring to a boil. Cover pot and simmer over low heat for 30 minutes.

Remove chicken breasts and dice into small pieces. Return to pot. Add frozen peas. Return to a boil; add gnocchi and continue to cook over a medium high heat until the gnocchi is fully cooked, about 12 minutes. (Gnocchi will be done will they float to the top of the soup.)

Mix in cream of chicken and mushroom soups; simmer over a low heat until thickened or about 15 minutes.

Makes 13- 1 cup servings.

Number of Servings: 13

NUTRITIONAL INFO:

Fat: 8.5g
Carbohydrates: 23.9g
Calories:185.0
Protein: 11.8g
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