Homemade GARDEN VEGETABLE SOUP - PANERA BREAD COPYCAT | Recipes.net
Create a hearty vegetable soup to warm your stomach just like the ones from Panera Bread! It's loaded with barley, tomatoes, onions, kale, and bell peppers that are cooked in broth and a variety of seasonings and herbs for a comforting and tasty dish.
???? Check the full recipe on how to make Copycat Panera Bread Garden Vegetable Soup here:
Ingredients:
2-10¾ oz can condensed tomato soup
1 cup pearl barley
4 cups chicken or vegetable broth
1 cup tomatoes, cut into chunks (no need to deseed)
1 cup red onions, cut into chunks
½ cup bell peppers of your choice, medium dice
½ cup kale, cut into chunks (trim off hard stems)
½ cup white wine
¼ cup tomato paste
¼ cup parmesan cheese, grated or powdered
3 tbsp olive oil
2 garlic cloves, minced
1 tbsp chopped cilantro
1 tbsp granulated sugar
½ tsp onion powder
¼ tsp garlic powder
Salt & ground black pepper to taste
⬇️ How to make Copycat Panera Bread Garden Vegetable Soup ⬇️
0:13 Heat some olive oil in a soup pot over medium heat. Add the onions and garlic. Saute until translucent.
0:32 Add the tomatoes and bell peppers. Continue sauteing.
0:42 Add the tomato paste and roast briefly.
0:49 Deglaze with white wine and reduce briefly.
0:58 Add the barley, condensed soup, and chicken or vegetable broth.
1:10 Bring the mixture to a boil, then reduce to a simmer. Continue simmering for 30 minutes until soup has been reduced by roughly ½ and vegetables are tender. Stir occasionally to avoid burning.
1:22 Add the kale and cover to let it wilt.
1:36 Add sugar, cheese, onion powder, garlic powder, and cilantro. Stir to combine, until the cheese is incorporated.
1:57 Season to taste with salt and pepper. Adjust accordingly. Serve.
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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
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Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
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???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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Best Chicken and Vegetable Soup | Supergolden Bakes
This Hearty Chicken Vegetable Soup is perfect for chilly days! Packed with vegetables and easy to make on the stove or your Instant Pot. Syn Free on Slimming World and easy to customise!
Full recipe on SupergoldenBakes.com
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
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HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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???? CANNING Vegetable Soup for BEGINNERS!
Come along as I make & can Vegetable Soup! So EASY! Anyone can do this!
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