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Table of Contents
- 1 Panera Broccoli Cheddar Copycat Soup Recipe
- 2 Panera Broccoli Cheddar Copycat Soup Recipe
- 3 Olive Garden Zuppa Toscana Soup Recipe
- 4 Olive Garden Zuppa Toscana Soup Recipe
- 5 Applebee’s French Onion Copycat Soup Recipe
- 6 Applebee's French Onion Copycat Soup Recipe
- 7 Chick-fil-A Chicken Noodle Copycat Soup Recipe
- 8 Chick-fil-A Chicken Noodle Copycat Soup Recipe
- 9 Red Lobster Clam Chowder Soup Recipe
- 10 Red Lobster Clam Chowder Soup Recipe
- 11 Cracker Barrel Chicken and Dumplings Soup
- 12 Cracker Barrel Chicken and Dumplings Soup
- 13 P.F. Chang’s Hot and Sour Soup Recipe
- 14 P.F. Chang's Hot and Sour Soup Recipe
- 15 Chipotle Chicken Tortilla Copycat Soup Recipe
- 16 Chipotle Chicken Tortilla Copycat Soup Recipe
- 17 Starbucks Butternut Squash Copycat Soup Recipe
- 18 Starbucks Butternut Squash Copycat Soup Recipe
- 19 Cheesecake Factory Chicken Bellagio Copycat Soup
- 20 Cheesecake Factory Chicken Bellagio Copycat Soup
- 21 Buffalo Wild Wings Chili Copycat Soup
- 22 Buffalo Wild Wings Chili Copycat Soup
- 23 Maggiano’s Minestrone Copycat Soup Recipe
- 24 Maggiano's Minestrone Copycat Soup Recipe
- 25 TGI Friday’s Loaded Baked Potato Soup
- 26 TGI Friday's Loaded Baked Potato Soup
- 27 Corner Bakery Cafe Tomato Basil Soup
- 28 Corner Bakery Cafe Tomato Basil Soup
- 29 Chili’s Chicken Enchilada Copycat Soup Recipe
- 30 Chili's Chicken Enchilada Copycat Soup Recipe
- 31 The Cheesecake Factory Thai Coconut Soup
- 32 The Cheesecake Factory Thai Coconut Soup
- 33 Carrabba’s Sausage and Lentil Copycat Soup
- 34 Carrabba's Sausage and Lentil Copycat Soup
- 35 LongHorn Steakhouse Potato Soup Copycat Recipe
- 36 LongHorn Steakhouse Potato Soup Copycat Recipe
- 37 California Pizza Kitchen Dakota Smashed Soup
- 38 California Pizza Kitchen Dakota Smashed Soup
- 39 Outback Steakhouse Walkabout Onion Copycat Soup
- 40 Outback Steakhouse Walkabout Onion Copycat Soup
- 41 Texas Roadhouse Chili Copycat Soup Recipe
- 42 Texas Roadhouse Chili Copycat Soup Recipe
- 43 Subway Chicken Noodle Copycat Soup Recipe
- 44 Subway Chicken Noodle Copycat Soup Recipe
- 45 Au Bon Pain Vegetarian Lentil Soup
- 46 Au Bon Pain Vegetarian Lentil Soup
- 47 Jason’s Deli Tomato Basil Copycat Soup
- 48 Jason's Deli Tomato Basil Copycat Soup
- 49 Denny’s Vegetable Beef Copycat Soup Recipe
- 50 Denny's Vegetable Beef Copycat Soup Recipe
Panera Broccoli Cheddar Copycat Soup Recipe
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Bear Creek Cheddar Broccoli Soup Mix, 6 Pack
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This creamy, dreamy broccoli cheddar soup tastes just like the Panera favorite your family loves! It’s thick, rich, and packed with tender broccoli florets and sharp cheddar cheese. Perfect for those chilly evenings when you need comfort food without leaving the house.
Panera Broccoli Cheddar Copycat Soup Recipe
This creamy, dreamy broccoli cheddar soup tastes just like the Panera favorite your family loves! It's thick, rich, and packed with tender broccoli florets and sharp cheddar cheese. Perfect for those chilly evenings when you need comfort food without leaving the house.
Ingredients
Method
- Melt butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Sprinkle the flour over the onions and stir constantly for 1-2 minutes to create a roux. This will thicken your soup perfectly!
- Slowly whisk in the half-and-half and chicken broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
- Add the broccoli florets and shredded carrot. Simmer for 15-20 minutes until the broccoli is tender but still has a little bite.
- Reduce heat to low and stir in the shredded cheddar cheese, one cup at a time, stirring until completely melted and smooth.
- Add garlic powder, salt, pepper, and nutmeg. Taste and adjust seasonings as needed.
- For an extra-smooth texture like Panera's, use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture. Serve hot with crusty bread!
Panera Broccoli Cheddar Soup
Ingredients
- ☐
4 tablespoons butter - ☐
1 small onion, finely chopped - ☐
1/4 cup all-purpose flour - ☐
2 cups half-and-half - ☐
2 cups chicken broth - ☐
4 cups broccoli florets, chopped into small pieces - ☐
1 large carrot, shredded - ☐
3 cups sharp cheddar cheese, shredded - ☐
1/2 teaspoon garlic powder - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon black pepper - ☐
Pinch of nutmeg
Instructions
- Melt butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Sprinkle the flour over the onions and stir constantly for 1-2 minutes to create a roux. This will thicken your soup perfectly!
- Slowly whisk in the half-and-half and chicken broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
- Add the broccoli florets and shredded carrot. Simmer for 15-20 minutes until the broccoli is tender but still has a little bite.
- Reduce heat to low and stir in the shredded cheddar cheese, one cup at a time, stirring until completely melted and smooth.
- Add garlic powder, salt, pepper, and nutmeg. Taste and adjust seasonings as needed.
- For an extra-smooth texture like Panera’s, use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture. Serve hot with crusty bread!
Olive Garden Zuppa Toscana Soup Recipe
Craving that delicious Italian sausage and potato soup from Olive Garden? Now you can make it at home any night of the week! This hearty soup features spicy Italian sausage, tender potatoes, crispy bacon, and fresh kale in a creamy broth that’ll have your family asking for seconds.
Olive Garden Zuppa Toscana Soup Recipe
Craving that delicious Italian sausage and potato soup from Olive Garden? Now you can make it at home any night of the week! This hearty soup features spicy Italian sausage, tender potatoes, crispy bacon, and fresh kale in a creamy broth that'll have your family asking for seconds.
Ingredients
Method
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside on a paper towel.
- In the same pot with the bacon drippings, add the Italian sausage. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. Remove and set aside.
- Drain most of the grease, leaving about 1 tablespoon. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute.
- Pour in the chicken broth and add the sliced potatoes and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
- Return the cooked sausage to the pot. Stir in the heavy cream and bring back to a gentle simmer.
- Add the chopped kale and cook for 3-5 minutes until wilted and tender. Season with salt and pepper to taste.
- Serve hot, topped with the crispy bacon pieces. This tastes even better the next day, making it perfect for meal prep!
Olive Garden Zuppa Toscana
Ingredients
- ☐
1 pound spicy Italian sausage, casings removed - ☐
6 slices bacon, chopped - ☐
1 medium onion, diced - ☐
4 cloves garlic, minced - ☐
6 cups chicken broth - ☐
2 pounds Yukon Gold potatoes, sliced into thin rounds - ☐
1 cup heavy cream - ☐
3 cups fresh kale, chopped (stems removed) - ☐
1/2 teaspoon red pepper flakes - ☐
Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside on a paper towel.
- In the same pot with the bacon drippings, add the Italian sausage. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. Remove and set aside.
- Drain most of the grease, leaving about 1 tablespoon. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute.
- Pour in the chicken broth and add the sliced potatoes and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
- Return the cooked sausage to the pot. Stir in the heavy cream and bring back to a gentle simmer.
- Add the chopped kale and cook for 3-5 minutes until wilted and tender. Season with salt and pepper to taste.
- Serve hot, topped with the crispy bacon pieces. This tastes even better the next day, making it perfect for meal prep!
Applebee’s French Onion Copycat Soup Recipe
There’s nothing quite like a steaming bowl of French onion soup topped with melted cheese, and this Applebee’s copycat version is restaurant-quality good! The secret is slowly caramelizing the onions until they’re sweet and golden, then topping everything with gooey Gruyère cheese. It’s easier than you think and so impressive!
Applebee's French Onion Copycat Soup Recipe
There's nothing quite like a steaming bowl of French onion soup topped with melted cheese, and this Applebee's copycat version is restaurant-quality good! The secret is slowly caramelizing the onions until they're sweet and golden, then topping everything with gooey Gruyère cheese. It's easier than you think and so impressive!
Ingredients
Method
- Melt butter in a large pot over medium heat. Add the sliced onions and sugar, stirring to coat. This is the key step—be patient!
- Cook the onions for 35-40 minutes, stirring occasionally, until they're deeply caramelized and golden brown. Don't rush this step—it's where all the flavor develops!
- Add the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and stir well to coat. Cook for 2-3 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Add the beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20 minutes. Season with salt and pepper.
- Preheat your broiler. Ladle the soup into oven-safe bowls and place them on a baking sheet for easy handling.
- Top each bowl with a slice of toasted French bread, then generously cover with Gruyère and Parmesan cheese.
- Broil for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown on top. Let cool for a minute before serving—it'll be super hot!
Applebee’s French Onion Soup
Ingredients
- ☐
4 tablespoons butter - ☐
5 large yellow onions, thinly sliced - ☐
1 tablespoon sugar - ☐
3 cloves garlic, minced - ☐
1/4 cup all-purpose flour - ☐
1/2 cup dry white wine - ☐
6 cups beef broth - ☐
2 bay leaves - ☐
1 teaspoon dried thyme - ☐
1 tablespoon Worcestershire sauce - ☐
Salt and black pepper to taste - ☐
6 slices French bread, toasted - ☐
2 cups Gruyère cheese, shredded (or Swiss cheese) - ☐
1/2 cup Parmesan cheese, grated
Instructions
- Melt butter in a large pot over medium heat. Add the sliced onions and sugar, stirring to coat. This is the key step—be patient!
- Cook the onions for 35-40 minutes, stirring occasionally, until they’re deeply caramelized and golden brown. Don’t rush this step—it’s where all the flavor develops!
- Add the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and stir well to coat. Cook for 2-3 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Add the beef broth, bay leaves, thyme, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 20 minutes. Season with salt and pepper.
- Preheat your broiler. Ladle the soup into oven-safe bowls and place them on a baking sheet for easy handling.
- Top each bowl with a slice of toasted French bread, then generously cover with Gruyère and Parmesan cheese.
- Broil for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and golden brown on top. Let cool for a minute before serving—it’ll be super hot!
Chick-fil-A Chicken Noodle Copycat Soup Recipe
If your kids love Chick-fil-A’s comforting chicken noodle soup as much as mine do, you’re going to flip for this copycat recipe! It’s got that same rich, flavorful broth and tender chicken that makes it perfect for chilly evenings or when someone’s feeling under the weather. Best part? You can make a big batch at home for a fraction of the price!
Chick-fil-A Chicken Noodle Copycat Soup Recipe
If your kids love Chick-fil-A's comforting chicken noodle soup as much as mine do, you're going to flip for this copycat recipe! It's got that same rich, flavorful broth and tender chicken that makes it perfect for chilly evenings or when someone's feeling under the weather. Best part? You can make a big batch at home for a fraction of the price!
Ingredients
Method
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth and add thyme, bay leaf, salt, and pepper. Bring to a boil.
- Add the egg noodles and reduce heat to medium. Cook for 8-10 minutes until noodles are tender.
- Stir in the cooked chicken and heat through for 2-3 minutes.
- Remove bay leaf, taste and adjust seasonings as needed. Garnish with fresh parsley if desired and serve hot.
Chick-fil-A Chicken Noodle Soup
Ingredients
- ☐
2 tablespoons butter - ☐
1 medium onion, finely diced - ☐
3 medium carrots, peeled and diced - ☐
3 celery stalks, diced - ☐
3 cloves garlic, minced - ☐
8 cups chicken broth - ☐
2 cups cooked chicken breast, shredded or diced - ☐
8 oz egg noodles - ☐
1 teaspoon dried thyme - ☐
1 bay leaf - ☐
1 teaspoon salt (or to taste) - ☐
½ teaspoon black pepper - ☐
2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth and add thyme, bay leaf, salt, and pepper. Bring to a boil.
- Add the egg noodles and reduce heat to medium. Cook for 8-10 minutes until noodles are tender.
- Stir in the cooked chicken and heat through for 2-3 minutes.
- Remove bay leaf, taste and adjust seasonings as needed. Garnish with fresh parsley if desired and serve hot.
Red Lobster Clam Chowder Soup Recipe
This creamy, dreamy clam chowder tastes just like what you’d get at Red Lobster, but you can whip it up in your own kitchen! It’s thick, loaded with tender clams and potatoes, and has that perfect balance of savory flavors. Serve it with some crusty bread and you’ve got yourself a restaurant-quality meal that’ll have everyone asking for seconds!
Red Lobster Clam Chowder Soup Recipe
This creamy, dreamy clam chowder tastes just like what you'd get at Red Lobster, but you can whip it up in your own kitchen! It's thick, loaded with tender clams and potatoes, and has that perfect balance of savory flavors. Serve it with some crusty bread and you've got yourself a restaurant-quality meal that'll have everyone asking for seconds!
Ingredients
Method
- In a large pot over medium heat, cook the chopped bacon until crispy, about 5-6 minutes. Remove bacon and set aside, leaving the drippings in the pot.
- Add butter to the bacon drippings. Once melted, add onion and celery, cooking for 5 minutes until softened. Add garlic and cook for 1 more minute.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Gradually whisk in the clam juice and chicken broth, stirring to prevent lumps from forming.
- Add diced potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the heavy cream and chopped clams. Heat through for 5 minutes, but do not boil.
- Remove bay leaf and taste for seasoning. Serve hot, garnished with crispy bacon and fresh parsley.
Red Lobster Clam Chowder
Ingredients
- ☐
4 slices bacon, chopped - ☐
¼ cup butter - ☐
1 medium onion, finely chopped - ☐
2 celery stalks, finely chopped - ☐
3 cloves garlic, minced - ☐
⅓ cup all-purpose flour - ☐
3 cups clam juice (from bottled or canned clams) - ☐
2 cups chicken broth - ☐
3 medium russet potatoes, peeled and diced into ½-inch cubes - ☐
2 cans (6.5 oz each) chopped clams, drained (reserve juice) - ☐
2 cups heavy cream - ☐
1 teaspoon dried thyme - ☐
1 bay leaf - ☐
1 teaspoon salt (or to taste) - ☐
½ teaspoon black pepper - ☐
Fresh parsley for garnish
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy, about 5-6 minutes. Remove bacon and set aside, leaving the drippings in the pot.
- Add butter to the bacon drippings. Once melted, add onion and celery, cooking for 5 minutes until softened. Add garlic and cook for 1 more minute.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Gradually whisk in the clam juice and chicken broth, stirring to prevent lumps from forming.
- Add diced potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the heavy cream and chopped clams. Heat through for 5 minutes, but do not boil.
- Remove bay leaf and taste for seasoning. Serve hot, garnished with crispy bacon and fresh parsley.
Cracker Barrel Chicken and Dumplings Soup
If you’ve ever stopped at Cracker Barrel on a road trip and fallen in love with their chicken and dumplings, this recipe is for you! It’s pure comfort in a bowl with tender chicken, fluffy homemade dumplings, and a creamy broth that’ll warm you right up. I love making a big pot of this on Sunday afternoons—it fills the house with the most amazing smell and gives us leftovers for busy weeknights!
Cracker Barrel Chicken and Dumplings Soup
If you've ever stopped at Cracker Barrel on a road trip and fallen in love with their chicken and dumplings, this recipe is for you! It's pure comfort in a bowl with tender chicken, fluffy homemade dumplings, and a creamy broth that'll warm you right up. I love making a big pot of this on Sunday afternoons—it fills the house with the most amazing smell and gives us leftovers for busy weeknights!
Ingredients
Method
- In a large Dutch oven or heavy pot, melt 3 tablespoons butter over medium heat. Add onion, celery, and carrots, cooking for 6-8 minutes until vegetables are softened.
- Sprinkle ⅓ cup flour over the vegetables and stir well, cooking for 2-3 minutes to create a roux.
- Gradually pour in chicken broth while whisking constantly to avoid lumps. Add thyme, poultry seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Meanwhile, make the dumplings by whisking together 2 cups flour, baking powder, and 1 teaspoon salt in a medium bowl. Stir in milk and melted butter just until combined (don't overmix).
- Drop dumpling batter by rounded tablespoons into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
- Gently stir in the cooked chicken and heavy cream. Heat through for 3-5 minutes.
- Taste and adjust seasonings as needed. Serve hot with extra black pepper if desired.
Cracker Barrel Chicken and Dumplings
Ingredients
- ☐
For the Soup: - ☐
3 tablespoons butter - ☐
1 medium onion, diced - ☐
3 celery stalks, diced - ☐
2 large carrots, peeled and diced - ☐
⅓ cup all-purpose flour - ☐
6 cups chicken broth - ☐
3 cups cooked chicken, shredded or cubed - ☐
1 cup heavy cream - ☐
1 teaspoon dried thyme - ☐
1 teaspoon poultry seasoning - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
For the Dumplings: - ☐
2 cups all-purpose flour - ☐
1 tablespoon baking powder - ☐
1 teaspoon salt - ☐
1 cup whole milk - ☐
3 tablespoons melted butter
Instructions
- In a large Dutch oven or heavy pot, melt 3 tablespoons butter over medium heat. Add onion, celery, and carrots, cooking for 6-8 minutes until vegetables are softened.
- Sprinkle ⅓ cup flour over the vegetables and stir well, cooking for 2-3 minutes to create a roux.
- Gradually pour in chicken broth while whisking constantly to avoid lumps. Add thyme, poultry seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Meanwhile, make the dumplings by whisking together 2 cups flour, baking powder, and 1 teaspoon salt in a medium bowl. Stir in milk and melted butter just until combined (don’t overmix).
- Drop dumpling batter by rounded tablespoons into the simmering soup. Cover and cook for 15 minutes without lifting the lid.
- Gently stir in the cooked chicken and heavy cream. Heat through for 3-5 minutes.
- Taste and adjust seasonings as needed. Serve hot with extra black pepper if desired.
P.F. Chang’s Hot and Sour Soup Recipe
Craving that perfect balance of spicy and tangy from P.F. Chang’s but don’t want to leave the house? This copycat recipe delivers all those bold, complex flavors right in your own kitchen! Your family will be amazed when you serve up this restaurant-quality soup on a busy weeknight.
P.F. Chang's Hot and Sour Soup Recipe
Craving that perfect balance of spicy and tangy from P.F. Chang's but don't want to leave the house? This copycat recipe delivers all those bold, complex flavors right in your own kitchen! Your family will be amazed when you serve up this restaurant-quality soup on a busy weeknight.
Ingredients
Method
- Bring chicken broth to a boil in a large pot over medium-high heat.
- Add pork strips and cook for 3-4 minutes until no longer pink.
- Stir in mushrooms, tofu, and bamboo shoots. Simmer for 5 minutes.
- Add rice vinegar, soy sauce, chili garlic sauce, sesame oil, and white pepper. Stir well to combine.
- Slowly pour in the cornstarch mixture while stirring constantly. Cook for 2-3 minutes until soup thickens.
- Reduce heat to medium-low. Slowly drizzle beaten eggs into the soup while stirring gently to create egg ribbons.
- Remove from heat and garnish with sliced green onions. Serve immediately.
P.F. Chang’s Hot and Sour Soup
Ingredients
- ☐
6 cups chicken broth - ☐
8 oz boneless pork loin, cut into thin strips - ☐
4 oz shiitake mushrooms, sliced - ☐
1 block (14 oz) firm tofu, drained and cubed - ☐
1 can (8 oz) bamboo shoots, julienned - ☐
3 tablespoons rice vinegar - ☐
2 tablespoons soy sauce - ☐
1 tablespoon chili garlic sauce - ☐
1 teaspoon sesame oil - ☐
1 teaspoon white pepper - ☐
3 tablespoons cornstarch mixed with 4 tablespoons water - ☐
2 large eggs, beaten - ☐
3 green onions, sliced
Instructions
- Bring chicken broth to a boil in a large pot over medium-high heat.
- Add pork strips and cook for 3-4 minutes until no longer pink.
- Stir in mushrooms, tofu, and bamboo shoots. Simmer for 5 minutes.
- Add rice vinegar, soy sauce, chili garlic sauce, sesame oil, and white pepper. Stir well to combine.
- Slowly pour in the cornstarch mixture while stirring constantly. Cook for 2-3 minutes until soup thickens.
- Reduce heat to medium-low. Slowly drizzle beaten eggs into the soup while stirring gently to create egg ribbons.
- Remove from heat and garnish with sliced green onions. Serve immediately.
Chipotle Chicken Tortilla Copycat Soup Recipe
Nothing warms you up quite like Chipotle’s famous chicken tortilla soup, and now you can make it at home whenever the craving hits! This copycat version is loaded with tender chicken, black beans, and just the right amount of smoky heat. Plus, it’s even better topped with all your favorite fixings!
Chipotle Chicken Tortilla Copycat Soup Recipe
Nothing warms you up quite like Chipotle's famous chicken tortilla soup, and now you can make it at home whenever the craving hits! This copycat version is loaded with tender chicken, black beans, and just the right amount of smoky heat. Plus, it's even better topped with all your favorite fixings!
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until cooked through. Remove and set aside.
- In the same pot, sauté onion for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Stir in chopped chipotle peppers and adobo sauce, cooking for 1 minute.
- Add chicken broth, diced tomatoes with juices, black beans, corn, cumin, and chili powder. Bring to a boil.
- Shred the cooked chicken using two forks and add it back to the pot. Reduce heat and simmer for 15 minutes.
- Stir in lime juice and fresh cilantro. Taste and adjust seasoning as needed.
- Serve hot topped with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream.
Chipotle Chicken Tortilla Soup
Ingredients
- ☐
2 tablespoons olive oil - ☐
1 lb boneless, skinless chicken breasts - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
2 chipotle peppers in adobo sauce, chopped (plus 1 tablespoon sauce) - ☐
6 cups chicken broth - ☐
1 can (14.5 oz) fire-roasted diced tomatoes - ☐
1 can (15 oz) black beans, drained and rinsed - ☐
1 cup frozen corn - ☐
1 teaspoon cumin - ☐
1 teaspoon chili powder - ☐
Salt and pepper to taste - ☐
Juice of 1 lime - ☐
¼ cup fresh cilantro, chopped - ☐
Tortilla strips, avocado, shredded cheese, and sour cream for topping
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes per side until cooked through. Remove and set aside.
- In the same pot, sauté onion for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Stir in chopped chipotle peppers and adobo sauce, cooking for 1 minute.
- Add chicken broth, diced tomatoes with juices, black beans, corn, cumin, and chili powder. Bring to a boil.
- Shred the cooked chicken using two forks and add it back to the pot. Reduce heat and simmer for 15 minutes.
- Stir in lime juice and fresh cilantro. Taste and adjust seasoning as needed.
- Serve hot topped with crispy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream.
Starbucks Butternut Squash Copycat Soup Recipe
Remember that velvety, perfectly spiced butternut squash soup from Starbucks? You can make an even better version at home for a fraction of the price! This creamy, comforting soup has become a fall staple in my house, and my kids actually ask for seconds (yes, really!).
Starbucks Butternut Squash Copycat Soup Recipe
Remember that velvety, perfectly spiced butternut squash soup from Starbucks? You can make an even better version at home for a fraction of the price! This creamy, comforting soup has become a fall staple in my house, and my kids actually ask for seconds (yes, really!).
Ingredients
Method
- Melt butter in a large pot over medium heat. Add onion and carrots, cooking for 5-6 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cubed butternut squash and chopped apple. Cook for 3-4 minutes, stirring occasionally.
- Add vegetable broth, brown sugar, cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and simmer for 25-30 minutes until squash is very tender.
- Remove from heat and use an immersion blender to puree soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches.
- Stir in heavy cream and return to low heat. Season with salt and white pepper to taste.
- Serve warm, garnished with toasted pepitas and a drizzle of cream if desired.
Starbucks Butternut Squash Soup
Ingredients
- ☐
2 tablespoons butter - ☐
1 medium onion, diced - ☐
2 medium carrots, peeled and chopped - ☐
1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed - ☐
1 medium apple, peeled, cored, and chopped - ☐
3 cloves garlic, minced - ☐
4 cups vegetable broth - ☐
1 cup heavy cream - ☐
2 tablespoons brown sugar - ☐
1 teaspoon ground cinnamon - ☐
½ teaspoon ground nutmeg - ☐
¼ teaspoon ground ginger - ☐
Salt and white pepper to taste - ☐
Toasted pepitas (pumpkin seeds) for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onion and carrots, cooking for 5-6 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cubed butternut squash and chopped apple. Cook for 3-4 minutes, stirring occasionally.
- Add vegetable broth, brown sugar, cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and simmer for 25-30 minutes until squash is very tender.
- Remove from heat and use an immersion blender to puree soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches.
- Stir in heavy cream and return to low heat. Season with salt and white pepper to taste.
- Serve warm, garnished with toasted pepitas and a drizzle of cream if desired.
Cheesecake Factory Chicken Bellagio Copycat Soup
If you’ve ever swooned over the creamy, dreamy Chicken Bellagio at Cheesecake Factory, you’re going to love this soup version! It’s got all that rich basil-Parmesan goodness in a cozy bowl that’s perfect for those nights when you want restaurant flavors without leaving home. Trust me, your family will think you’ve been keeping secrets from them!
Cheesecake Factory Chicken Bellagio Copycat Soup
If you've ever swooned over the creamy, dreamy Chicken Bellagio at Cheesecake Factory, you're going to love this soup version! It's got all that rich basil-Parmesan goodness in a cozy bowl that's perfect for those nights when you want restaurant flavors without leaving home. Trust me, your family will think you've been keeping secrets from them!
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 2 minutes to create a roux.
- Gradually whisk in chicken broth, making sure to smooth out any lumps. Bring to a gentle simmer.
- Reduce heat to low and stir in heavy cream. Add the cooked chicken, basil, Parmesan cheese, and sun-dried tomatoes.
- Simmer gently for 15 minutes, stirring occasionally, until the soup thickens and flavors meld together. Adjust seasoning with salt and pepper.
- Serve hot, topped with crispy prosciutto and extra fresh basil. Perfect with crusty bread for dipping!
Cheesecake Factory Chicken Bellagio Copycat Soup
Ingredients
- ☐
2 tablespoons olive oil - ☐
1½ pounds boneless, skinless chicken breasts, cubed - ☐
4 tablespoons butter - ☐
1 medium onion, finely diced - ☐
4 cloves garlic, minced - ☐
¼ cup all-purpose flour - ☐
4 cups chicken broth - ☐
2 cups heavy cream - ☐
1 cup fresh basil leaves, chopped (plus more for garnish) - ☐
1½ cups grated Parmesan cheese - ☐
1 cup sun-dried tomatoes, drained and chopped - ☐
Salt and black pepper to taste - ☐
8 oz prosciutto, crisped and crumbled
Instructions
- Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 2 minutes to create a roux.
- Gradually whisk in chicken broth, making sure to smooth out any lumps. Bring to a gentle simmer.
- Reduce heat to low and stir in heavy cream. Add the cooked chicken, basil, Parmesan cheese, and sun-dried tomatoes.
- Simmer gently for 15 minutes, stirring occasionally, until the soup thickens and flavors meld together. Adjust seasoning with salt and pepper.
- Serve hot, topped with crispy prosciutto and extra fresh basil. Perfect with crusty bread for dipping!
Buffalo Wild Wings Chili Copycat Soup
Game day just got a whole lot better with this hearty, spicy chili that tastes just like the one from Buffalo Wild Wings! It’s loaded with beef, beans, and just the right amount of kick to keep everyone coming back for seconds. Plus, you can adjust the heat level to suit your crew—from “mild mannered” to “are you sure about this?”
Buffalo Wild Wings Chili Copycat Soup
Game day just got a whole lot better with this hearty, spicy chili that tastes just like the one from Buffalo Wild Wings! It's loaded with beef, beans, and just the right amount of kick to keep everyone coming back for seconds. Plus, you can adjust the heat level to suit your crew—from "mild mannered" to "are you sure about this?"
Ingredients
Method
- In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up with a wooden spoon, about 8-10 minutes. Drain excess fat if needed.
- Add diced onion and bell pepper to the beef. Cook until vegetables are softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add tomato paste and stir well, cooking for 2 minutes to deepen the flavor.
- Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir to combine.
- Add both types of beans, chili powder, cumin, smoked paprika, cayenne pepper, and brown sugar. Season with salt and black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings—don't skimp on the cheese and sour cream!
Buffalo Wild Wings Chili Copycat Soup
Ingredients
- ☐
2 pounds ground beef (80/20 blend) - ☐
1 large onion, diced - ☐
1 green bell pepper, diced - ☐
4 cloves garlic, minced - ☐
2 (15-oz) cans kidney beans, drained and rinsed - ☐
1 (15-oz) can black beans, drained and rinsed - ☐
1 (28-oz) can crushed tomatoes - ☐
1 (14.5-oz) can diced tomatoes with juice - ☐
1 (6-oz) can tomato paste - ☐
2 cups beef broth - ☐
3 tablespoons chili powder - ☐
2 teaspoons ground cumin - ☐
1 teaspoon smoked paprika - ☐
1 teaspoon cayenne pepper (adjust to taste) - ☐
1 tablespoon brown sugar - ☐
Salt and black pepper to taste - ☐
Toppings: shredded cheddar cheese, sour cream, diced onions, jalapeño slices
Instructions
- In a large Dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it up with a wooden spoon, about 8-10 minutes. Drain excess fat if needed.
- Add diced onion and bell pepper to the beef. Cook until vegetables are softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add tomato paste and stir well, cooking for 2 minutes to deepen the flavor.
- Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir to combine.
- Add both types of beans, chili powder, cumin, smoked paprika, cayenne pepper, and brown sugar. Season with salt and black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings—don’t skimp on the cheese and sour cream!
Maggiano’s Minestrone Copycat Soup Recipe
This Italian classic from Maggiano’s is comfort in a bowl, packed with fresh veggies, beans, and pasta swimming in a savory tomato broth. It’s the kind of soup that makes you feel like you’re dining at a cozy Italian restaurant, but you’re actually in your pajamas at home (no judgment here!). Make a big batch because everyone’s going to want seconds!
Maggiano's Minestrone Copycat Soup Recipe
This Italian classic from Maggiano's is comfort in a bowl, packed with fresh veggies, beans, and pasta swimming in a savory tomato broth. It's the kind of soup that makes you feel like you're dining at a cozy Italian restaurant, but you're actually in your pajamas at home (no judgment here!). Make a big batch because everyone's going to want seconds!
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables begin to soften, about 7-8 minutes.
- Add garlic and cook for 1 minute until fragrant, stirring constantly so it doesn't burn.
- Stir in zucchini and green beans, cooking for another 3 minutes.
- Add diced tomatoes with their juice, vegetable broth, Italian seasoning, and bay leaf. Bring to a boil.
- Reduce heat to medium-low and add both types of beans. Simmer for 15 minutes.
- Add the pasta and cook according to package directions (usually 8-10 minutes), stirring occasionally.
- Stir in the fresh spinach during the last 2 minutes of cooking, allowing it to wilt. Remove bay leaf.
- Season with salt and pepper to taste. Serve hot with a generous sprinkle of Parmesan cheese and fresh basil. Serve with crusty Italian bread for the full Maggiano's experience!
Maggiano’s Minestrone Copycat Soup
Ingredients
- ☐
3 tablespoons olive oil - ☐
1 large onion, diced - ☐
3 medium carrots, diced - ☐
3 celery stalks, diced - ☐
4 cloves garlic, minced - ☐
1 medium zucchini, diced - ☐
1 cup green beans, trimmed and cut into 1-inch pieces - ☐
1 (28-oz) can diced tomatoes with juice - ☐
6 cups vegetable broth (or chicken broth) - ☐
1 (15-oz) can cannellini beans, drained and rinsed - ☐
1 (15-oz) can kidney beans, drained and rinsed - ☐
1 cup small pasta shells or ditalini - ☐
2 cups fresh spinach, roughly chopped - ☐
2 teaspoons dried Italian seasoning - ☐
1 bay leaf - ☐
Salt and black pepper to taste - ☐
Fresh grated Parmesan cheese for serving - ☐
Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables begin to soften, about 7-8 minutes.
- Add garlic and cook for 1 minute until fragrant, stirring constantly so it doesn’t burn.
- Stir in zucchini and green beans, cooking for another 3 minutes.
- Add diced tomatoes with their juice, vegetable broth, Italian seasoning, and bay leaf. Bring to a boil.
- Reduce heat to medium-low and add both types of beans. Simmer for 15 minutes.
- Add the pasta and cook according to package directions (usually 8-10 minutes), stirring occasionally.
- Stir in the fresh spinach during the last 2 minutes of cooking, allowing it to wilt. Remove bay leaf.
- Season with salt and pepper to taste. Serve hot with a generous sprinkle of Parmesan cheese and fresh basil. Serve with crusty Italian bread for the full Maggiano’s experience!
TGI Friday’s Loaded Baked Potato Soup
TGI Friday's Loaded Baked Potato Soup
This creamy, dreamy soup tastes just like the restaurant version and is packed with all your favorite baked potato toppings. It's the ultimate comfort food that'll have your family asking for seconds! Plus, it's way easier to make at home than you'd think.
Ingredients
Method
- Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for 15 minutes until fork-tender. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually add milk and chicken broth, whisking continuously to avoid lumps. Bring to a gentle simmer.
- Add the cooked potatoes back to the pot. Using a potato masher, mash about half of the potatoes, leaving the rest chunky for texture.
- Stir in cheddar cheese until melted and smooth. Add salt and pepper to taste.
- Remove from heat and stir in sour cream and half of the crumbled bacon.
- Serve hot, topped with remaining bacon, green onions, extra cheese, and additional sour cream if desired.
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This creamy, dreamy soup tastes just like the restaurant version and is packed with all your favorite baked potato toppings. It’s the ultimate comfort food that’ll have your family asking for seconds! Plus, it’s way easier to make at home than you’d think.
TGI Friday’s Loaded Baked Potato Soup
Ingredients
- ☐
6 medium russet potatoes, peeled and diced - ☐
8 slices bacon, cooked and crumbled - ☐
1/2 cup butter - ☐
1/2 cup all-purpose flour - ☐
4 cups whole milk - ☐
2 cups chicken broth - ☐
2 cups shredded sharp cheddar cheese - ☐
1 cup sour cream - ☐
1/2 cup chopped green onions - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper
Instructions
- Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for 15 minutes until fork-tender. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to create a roux.
- Gradually add milk and chicken broth, whisking continuously to avoid lumps. Bring to a gentle simmer.
- Add the cooked potatoes back to the pot. Using a potato masher, mash about half of the potatoes, leaving the rest chunky for texture.
- Stir in cheddar cheese until melted and smooth. Add salt and pepper to taste.
- Remove from heat and stir in sour cream and half of the crumbled bacon.
- Serve hot, topped with remaining bacon, green onions, extra cheese, and additional sour cream if desired.
Corner Bakery Cafe Tomato Basil Soup
Corner Bakery Cafe Tomato Basil Soup
If you've ever enjoyed a bowl of this creamy, slightly sweet tomato soup at Corner Bakery, you know it's absolute heaven with a grilled cheese sandwich. Now you can make this restaurant favorite any time the craving hits! It's so much better than the canned stuff, and your kitchen will smell amazing.
Ingredients
Method
- In a large pot, melt butter over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Add canned tomatoes with their juice, vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and add fresh basil. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Return soup to pot over low heat and stir in heavy cream. Heat through but don't boil.
- Taste and adjust seasoning as needed. Serve hot with extra basil leaves and a drizzle of cream if desired.
If you’ve ever enjoyed a bowl of this creamy, slightly sweet tomato soup at Corner Bakery, you know it’s absolute heaven with a grilled cheese sandwich. Now you can make this restaurant favorite any time the craving hits! It’s so much better than the canned stuff, and your kitchen will smell amazing.
Corner Bakery Cafe Tomato Basil Soup
Ingredients
- ☐
2 tablespoons butter - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
2 (28-ounce) cans whole peeled tomatoes with juice - ☐
2 cups vegetable broth - ☐
1 cup heavy cream - ☐
1/4 cup fresh basil leaves, chopped - ☐
2 tablespoons tomato paste - ☐
2 tablespoons sugar - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Add canned tomatoes with their juice, vegetable broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and add fresh basil. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Return soup to pot over low heat and stir in heavy cream. Heat through but don’t boil.
- Taste and adjust seasoning as needed. Serve hot with extra basil leaves and a drizzle of cream if desired.
Chili’s Chicken Enchilada Copycat Soup Recipe
Chili's Chicken Enchilada Copycat Soup Recipe
This soup is a total game-changer for taco night! It's got all those amazing Tex-Mex flavors you love from Chili's—creamy, cheesy, with just the right amount of kick. It's become a regular in my dinner rotation because it's ready in under an hour and my kids actually eat their veggies without complaining!
Ingredients
Method
- Heat vegetable oil in a large pot over medium-high heat. Add diced chicken and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
- In the same pot, add onion and bell pepper. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
- Add chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir to combine.
- Stir in chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the cooked chicken back to the pot along with the cream of chicken soup. Stir well to incorporate.
- Add cubed Velveeta cheese and stir until completely melted and the soup is creamy and smooth.
- Simmer for an additional 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Serve hot, topped with crispy tortilla strips, shredded cheese, sour cream, and fresh cilantro if desired.
This soup is a total game-changer for taco night! It’s got all those amazing Tex-Mex flavors you love from Chili’s—creamy, cheesy, with just the right amount of kick. It’s become a regular in my dinner rotation because it’s ready in under an hour and my kids actually eat their veggies without complaining!
Chili’s Chicken Enchilada Soup
Ingredients
- ☐
2 tablespoons vegetable oil - ☐
1 pound boneless, skinless chicken breasts, diced - ☐
1 medium onion, diced - ☐
1 green bell pepper, diced - ☐
3 cloves garlic, minced - ☐
4 cups chicken broth - ☐
1 (10-ounce) can diced tomatoes with green chilies - ☐
1 (15-ounce) can black beans, drained and rinsed - ☐
1 cup frozen corn - ☐
1 (10.75-ounce) can cream of chicken soup - ☐
1 cup Velveeta cheese, cubed - ☐
2 teaspoons chili powder - ☐
1 teaspoon ground cumin - ☐
1/2 teaspoon paprika - ☐
Salt and pepper to taste - ☐
Tortilla strips, shredded cheese, and sour cream for topping
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Add diced chicken and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
- In the same pot, add onion and bell pepper. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
- Add chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir to combine.
- Stir in chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the cooked chicken back to the pot along with the cream of chicken soup. Stir well to incorporate.
- Add cubed Velveeta cheese and stir until completely melted and the soup is creamy and smooth.
- Simmer for an additional 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Serve hot, topped with crispy tortilla strips, shredded cheese, sour cream, and fresh cilantro if desired.
The Cheesecake Factory Thai Coconut Soup
If you’ve ever savored The Cheesecake Factory’s creamy, aromatic Thai Coconut Soup, you know it’s pure comfort in a bowl! This copycat version brings that restaurant magic right into your kitchen, with rich coconut milk, tender chicken, and just the right amount of spice. Your family will be begging for seconds, and you’ll love how easy it is to make on a busy weeknight!
The Cheesecake Factory Thai Coconut Soup
If you've ever savored The Cheesecake Factory's creamy, aromatic Thai Coconut Soup, you know it's pure comfort in a bowl! This copycat version brings that restaurant magic right into your kitchen, with rich coconut milk, tender chicken, and just the right amount of spice. Your family will be begging for seconds, and you'll love how easy it is to make on a busy weeknight!
Ingredients
Method
- Heat the vegetable oil in a large pot over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until lightly browned and cooked through. Remove and set aside.
- In the same pot, add the garlic, ginger, and red curry paste. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth and coconut milk, stirring to combine with the curry paste mixture. Bring to a gentle simmer.
- Add the mushrooms and bell pepper to the pot. Simmer for 8-10 minutes until the vegetables are tender.
- Stir in the fish sauce, lime juice, and sugar. Return the cooked chicken to the pot and heat through for 2-3 minutes.
- Taste and adjust seasonings as needed. Stir in the fresh cilantro just before serving.
- Ladle into bowls and garnish with sliced green onions. Serve hot with extra lime wedges on the side.
The Cheesecake Factory Thai Coconut Soup
Ingredients
- ☐
2 tablespoons vegetable oil - ☐
1 pound boneless, skinless chicken breasts, thinly sliced - ☐
3 cloves garlic, minced - ☐
2 tablespoons fresh ginger, minced - ☐
2 tablespoons red curry paste - ☐
4 cups chicken broth - ☐
2 (13.5-ounce) cans coconut milk - ☐
8 ounces mushrooms, sliced - ☐
2 tablespoons fish sauce - ☐
2 tablespoons lime juice - ☐
1 tablespoon sugar - ☐
1 red bell pepper, thinly sliced - ☐
1/4 cup fresh cilantro, chopped - ☐
Green onions, sliced for garnish
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until lightly browned and cooked through. Remove and set aside.
- In the same pot, add the garlic, ginger, and red curry paste. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth and coconut milk, stirring to combine with the curry paste mixture. Bring to a gentle simmer.
- Add the mushrooms and bell pepper to the pot. Simmer for 8-10 minutes until the vegetables are tender.
- Stir in the fish sauce, lime juice, and sugar. Return the cooked chicken to the pot and heat through for 2-3 minutes.
- Taste and adjust seasonings as needed. Stir in the fresh cilantro just before serving.
- Ladle into bowls and garnish with sliced green onions. Serve hot with extra lime wedges on the side.
Carrabba’s Sausage and Lentil Copycat Soup
This hearty, soul-warming soup is a perfect copycat of Carrabba’s famous Sausage and Lentil Soup that everyone raves about! Packed with Italian sausage, tender lentils, and plenty of vegetables, it’s the kind of stick-to-your-ribs meal that’ll have your crew coming back for more. Plus, it’s even better the next day, making it perfect for meal prep!
Carrabba's Sausage and Lentil Copycat Soup
This hearty, soul-warming soup is a perfect copycat of Carrabba's famous Sausage and Lentil Soup that everyone raves about! Packed with Italian sausage, tender lentils, and plenty of vegetables, it's the kind of stick-to-your-ribs meal that'll have your crew coming back for more. Plus, it's even better the next day, making it perfect for meal prep!
Ingredients
Method
- In a large Dutch oven or soup pot, cook the Italian sausage over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes. Drain excess fat if necessary.
- Add the diced onion, carrots, and celery to the pot with the sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes with their juice, and chicken broth. Stir well to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender, stirring occasionally.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty Italian bread for the full Carrabba's experience!
Carrabba’s Sausage and Lentil Copycat Soup
Ingredients
- ☐
1 pound Italian sausage (mild or hot), casings removed - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
2 large carrots, diced - ☐
2 celery stalks, diced - ☐
1 1/2 cups dried lentils, rinsed and picked over - ☐
1 (14.5-ounce) can diced tomatoes - ☐
6 cups chicken broth - ☐
2 cups fresh spinach, roughly chopped - ☐
1 teaspoon dried oregano - ☐
1 teaspoon dried basil - ☐
1/2 teaspoon red pepper flakes (optional) - ☐
Salt and black pepper to taste - ☐
Grated Parmesan cheese for serving
Instructions
- In a large Dutch oven or soup pot, cook the Italian sausage over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes. Drain excess fat if necessary.
- Add the diced onion, carrots, and celery to the pot with the sausage. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes with their juice, and chicken broth. Stir well to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender, stirring occasionally.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
- Ladle into bowls and top with freshly grated Parmesan cheese. Serve with crusty Italian bread for the full Carrabba’s experience!
LongHorn Steakhouse Potato Soup Copycat Recipe
This creamy, indulgent potato soup tastes just like the one from LongHorn Steakhouse, and it’s honestly one of the easiest comfort foods you’ll ever make! Loaded with tender potatoes, crispy bacon, melty cheese, and all the toppings, this soup is basically a baked potato in a bowl. It’s the perfect cozy meal for those chilly evenings when your family needs something warm and satisfying!
LongHorn Steakhouse Potato Soup Copycat Recipe
This creamy, indulgent potato soup tastes just like the one from LongHorn Steakhouse, and it's honestly one of the easiest comfort foods you'll ever make! Loaded with tender potatoes, crispy bacon, melty cheese, and all the toppings, this soup is basically a baked potato in a bowl. It's the perfect cozy meal for those chilly evenings when your family needs something warm and satisfying!
Ingredients
Method
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside on paper towels, leaving about 2 tablespoons of bacon grease in the pot.
- Add the butter to the pot with the bacon grease. Once melted, add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute.
- Sprinkle the flour over the onion mixture and stir constantly for 2-3 minutes to create a roux, making sure it doesn't brown.
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the milk and bring to a gentle simmer.
- Add the diced potatoes, salt, pepper, and garlic powder. Simmer for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.
- Using a potato masher, partially mash some of the potatoes right in the pot to thicken the soup (leave plenty of chunks for texture).
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook on low heat, stirring frequently, until the cheese is melted and everything is well combined, about 3-5 minutes.
- Taste and adjust seasonings as needed. Ladle into bowls and top with crispy bacon, extra shredded cheese, sour cream, and chopped green onions. Enjoy the comfort!
LongHorn Steakhouse Potato Soup Copycat Recipe
Ingredients
- ☐
8 slices bacon, chopped - ☐
1/4 cup unsalted butter - ☐
1 medium onion, finely diced - ☐
3 cloves garlic, minced - ☐
1/3 cup all-purpose flour - ☐
4 cups chicken broth - ☐
2 cups whole milk - ☐
1 cup heavy cream - ☐
5 large russet potatoes, peeled and diced into 1/2-inch cubes - ☐
2 cups shredded sharp cheddar cheese - ☐
1/2 cup sour cream - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1/4 teaspoon garlic powder - ☐
Chopped green onions, extra cheese, and sour cream for topping
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside on paper towels, leaving about 2 tablespoons of bacon grease in the pot.
- Add the butter to the pot with the bacon grease. Once melted, add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute.
- Sprinkle the flour over the onion mixture and stir constantly for 2-3 minutes to create a roux, making sure it doesn’t brown.
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the milk and bring to a gentle simmer.
- Add the diced potatoes, salt, pepper, and garlic powder. Simmer for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.
- Using a potato masher, partially mash some of the potatoes right in the pot to thicken the soup (leave plenty of chunks for texture).
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook on low heat, stirring frequently, until the cheese is melted and everything is well combined, about 3-5 minutes.
- Taste and adjust seasonings as needed. Ladle into bowls and top with crispy bacon, extra shredded cheese, sour cream, and chopped green onions. Enjoy the comfort!
California Pizza Kitchen Dakota Smashed Soup
If you’ve ever been to CPK and fallen in love with their Dakota Smashed Pea and Barley Soup, you’re going to flip for this copycat version! This hearty, veggie-packed soup is loaded with sweet peas, tender barley, and just the right amount of smoky flavor. It’s perfect for those cozy weeknight dinners when you want something wholesome that the whole family will actually eat!
California Pizza Kitchen Dakota Smashed Soup
If you've ever been to CPK and fallen in love with their Dakota Smashed Pea and Barley Soup, you're going to flip for this copycat version! This hearty, veggie-packed soup is loaded with sweet peas, tender barley, and just the right amount of smoky flavor. It's perfect for those cozy weeknight dinners when you want something wholesome that the whole family will actually eat!
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and add the pearl barley. Stir in smoked paprika and thyme.
- Bring to a boil, then reduce heat to low and simmer for 30-35 minutes until barley is tender.
- Add frozen peas and cook for another 5 minutes until heated through.
- Using a potato masher or the back of a spoon, gently smash about half of the peas and barley to create a chunky, thick texture.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Dakota Smashed Pea and Barley Soup
Ingredients
- ☐
2 tablespoons olive oil - ☐
1 medium onion, diced - ☐
2 carrots, peeled and diced - ☐
2 celery stalks, diced - ☐
3 cloves garlic, minced - ☐
6 cups vegetable broth - ☐
1 cup pearl barley - ☐
3 cups frozen peas - ☐
1 teaspoon smoked paprika - ☐
1 teaspoon dried thyme - ☐
Salt and pepper to taste - ☐
Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and add the pearl barley. Stir in smoked paprika and thyme.
- Bring to a boil, then reduce heat to low and simmer for 30-35 minutes until barley is tender.
- Add frozen peas and cook for another 5 minutes until heated through.
- Using a potato masher or the back of a spoon, gently smash about half of the peas and barley to create a chunky, thick texture.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Outback Steakhouse Walkabout Onion Copycat Soup
Who says you can’t turn one of the most iconic appetizers into a soul-warming soup? This genius creation captures all the flavors of Outback’s famous Bloomin’ Onion in a cozy bowl of creamy goodness. Sweet caramelized onions, a hint of spice, and that signature Outback seasoning make this soup absolutely addictive—and way easier to make than the actual appetizer!
Outback Steakhouse Walkabout Onion Copycat Soup
Who says you can't turn one of the most iconic appetizers into a soul-warming soup? This genius creation captures all the flavors of Outback's famous Bloomin' Onion in a cozy bowl of creamy goodness. Sweet caramelized onions, a hint of spice, and that signature Outback seasoning make this soup absolutely addictive—and way easier to make than the actual appetizer!
Ingredients
Method
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply caramelized and golden brown. Be patient—this is where the magic happens!
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the onions and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste.
- Gradually whisk in the beef broth, making sure to break up any lumps.
- Add paprika, cayenne pepper, garlic powder, black pepper, and onion powder. Stir well to combine.
- Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
- Stir in heavy cream and continue to simmer for another 5 minutes. Season with salt to taste.
- Serve hot, topped with crispy fried onions and fresh chives for that authentic Outback experience!
Bloomin’ Onion Soup
Ingredients
- ☐
4 tablespoons butter - ☐
4 large sweet onions, thinly sliced - ☐
3 cloves garlic, minced - ☐
1/4 cup all-purpose flour - ☐
4 cups beef broth - ☐
2 cups heavy cream - ☐
2 teaspoons paprika - ☐
1 teaspoon cayenne pepper - ☐
1 teaspoon garlic powder - ☐
1/2 teaspoon black pepper - ☐
1/2 teaspoon onion powder - ☐
Salt to taste - ☐
Crispy fried onions for topping - ☐
Fresh chives, chopped for garnish
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes until deeply caramelized and golden brown. Be patient—this is where the magic happens!
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the onions and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste.
- Gradually whisk in the beef broth, making sure to break up any lumps.
- Add paprika, cayenne pepper, garlic powder, black pepper, and onion powder. Stir well to combine.
- Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
- Stir in heavy cream and continue to simmer for another 5 minutes. Season with salt to taste.
- Serve hot, topped with crispy fried onions and fresh chives for that authentic Outback experience!
Texas Roadhouse Chili Copycat Soup Recipe
Texas Roadhouse knows how to do comfort food right, and their hearty chili is no exception! This copycat version brings together tender chunks of beef, beans, and just the right kick of spice to warm you from the inside out. Best part? It tastes even better the next day, so make a big batch and enjoy it all week long!
Texas Roadhouse Chili Copycat Soup Recipe
Texas Roadhouse knows how to do comfort food right, and their hearty chili is no exception! This copycat version brings together tender chunks of beef, beans, and just the right kick of spice to warm you from the inside out. Best part? It tastes even better the next day, so make a big batch and enjoy it all week long!
Ingredients
Method
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a wooden spoon. Cook until no longer pink, about 8-10 minutes. Drain excess fat.
- Add diced onion and bell pepper to the pot. Cook for 5-6 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir well to coat the meat and vegetables with spices. Toast for 1-2 minutes to bring out the flavors.
- Add crushed tomatoes, tomato paste, beef broth, kidney beans, and pinto beans. Stir everything together.
- Stir in brown sugar, salt, and black pepper. Bring the chili to a boil.
- Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally. The chili will thicken as it cooks.
- Taste and adjust seasonings as needed. For a thicker chili, continue simmering for another 15-30 minutes.
- Serve hot topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Don't forget the cornbread!
Texas Roadhouse Chili
Ingredients
- ☐
2 pounds ground beef (80/20 blend) - ☐
1 large onion, diced - ☐
1 green bell pepper, diced - ☐
4 cloves garlic, minced - ☐
2 cans (15 oz each) kidney beans, drained and rinsed - ☐
1 can (15 oz) pinto beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
1 can (6 oz) tomato paste - ☐
2 cups beef broth - ☐
3 tablespoons chili powder - ☐
2 teaspoons ground cumin - ☐
1 teaspoon smoked paprika - ☐
1 teaspoon oregano - ☐
1/2 teaspoon cayenne pepper (adjust to taste) - ☐
2 tablespoons brown sugar - ☐
Salt and black pepper to taste - ☐
Shredded cheddar cheese, sour cream, and green onions for serving
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a wooden spoon. Cook until no longer pink, about 8-10 minutes. Drain excess fat.
- Add diced onion and bell pepper to the pot. Cook for 5-6 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir well to coat the meat and vegetables with spices. Toast for 1-2 minutes to bring out the flavors.
- Add crushed tomatoes, tomato paste, beef broth, kidney beans, and pinto beans. Stir everything together.
- Stir in brown sugar, salt, and black pepper. Bring the chili to a boil.
- Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally. The chili will thicken as it cooks.
- Taste and adjust seasonings as needed. For a thicker chili, continue simmering for another 15-30 minutes.
- Serve hot topped with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Don’t forget the cornbread!
Subway Chicken Noodle Copycat Soup Recipe
Remember that comforting bowl of chicken noodle soup from Subway that always hit the spot on a chilly day? Now you can make it at home whenever the craving strikes! This copycat recipe captures that same hearty, homestyle flavor with tender chicken, plenty of veggies, and those perfectly cooked noodles that make every spoonful satisfying.
Subway Chicken Noodle Copycat Soup Recipe
Remember that comforting bowl of chicken noodle soup from Subway that always hit the spot on a chilly day? Now you can make it at home whenever the craving strikes! This copycat recipe captures that same hearty, homestyle flavor with tender chicken, plenty of veggies, and those perfectly cooked noodles that make every spoonful satisfying.
Ingredients
Method
- In a large pot, melt butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the egg noodles and cook according to package directions, typically 8-10 minutes.
- Stir in the diced chicken and cook for another 3-4 minutes until heated through.
- Remove the bay leaf, season with salt and pepper to taste, and stir in fresh parsley before serving.
Subway Chicken Noodle Copycat Soup
Ingredients
- ☐
2 tablespoons butter - ☐
1 medium onion, diced - ☐
3 medium carrots, peeled and sliced - ☐
3 celery stalks, sliced - ☐
3 cloves garlic, minced - ☐
8 cups low-sodium chicken broth - ☐
2 cups cooked chicken breast, diced - ☐
2 cups uncooked egg noodles - ☐
1 teaspoon dried thyme - ☐
1 bay leaf - ☐
Salt and black pepper to taste - ☐
2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, melt butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until vegetables begin to soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the egg noodles and cook according to package directions, typically 8-10 minutes.
- Stir in the diced chicken and cook for another 3-4 minutes until heated through.
- Remove the bay leaf, season with salt and pepper to taste, and stir in fresh parsley before serving.
Au Bon Pain Vegetarian Lentil Soup
If you’ve ever grabbed lunch at Au Bon Pain, you know their vegetarian lentil soup is absolutely incredible—thick, hearty, and packed with flavor! This copycat version brings that same restaurant-quality taste to your kitchen, and it’s so budget-friendly and nutritious that you’ll want to keep a batch in your fridge all week long.
Au Bon Pain Vegetarian Lentil Soup
If you've ever grabbed lunch at Au Bon Pain, you know their vegetarian lentil soup is absolutely incredible—thick, hearty, and packed with flavor! This copycat version brings that same restaurant-quality taste to your kitchen, and it's so budget-friendly and nutritious that you'll want to keep a batch in your fridge all week long.
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 6-8 minutes until softened.
- Add the garlic, cumin, smoked paprika, and oregano. Stir and cook for 1 minute until aromatic.
- Add the rinsed lentils, vegetable broth, and diced tomatoes with their juices. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender but not mushy.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Let sit for 5 minutes before serving to allow flavors to meld.
Au Bon Pain Vegetarian Lentil Soup
Ingredients
- ☐
2 tablespoons olive oil - ☐
1 large onion, diced - ☐
3 medium carrots, peeled and diced - ☐
3 celery stalks, diced - ☐
4 cloves garlic, minced - ☐
1½ cups dried brown lentils, rinsed - ☐
8 cups vegetable broth - ☐
1 (14.5 oz) can diced tomatoes - ☐
2 cups fresh spinach, roughly chopped - ☐
1 teaspoon ground cumin - ☐
1 teaspoon smoked paprika - ☐
½ teaspoon dried oregano - ☐
2 tablespoons lemon juice - ☐
Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 6-8 minutes until softened.
- Add the garlic, cumin, smoked paprika, and oregano. Stir and cook for 1 minute until aromatic.
- Add the rinsed lentils, vegetable broth, and diced tomatoes with their juices. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender but not mushy.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted.
- Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Let sit for 5 minutes before serving to allow flavors to meld.
Jason’s Deli Tomato Basil Copycat Soup
There’s something so comforting about Jason’s Deli tomato basil soup—it’s creamy, perfectly seasoned, and tastes like a warm hug in a bowl! This homemade version is just as delicious as the original, and making it yourself means you can enjoy it anytime without the trip to the restaurant. Pair it with a grilled cheese sandwich for the ultimate cozy meal!
Jason's Deli Tomato Basil Copycat Soup
There's something so comforting about Jason's Deli tomato basil soup—it's creamy, perfectly seasoned, and tastes like a warm hug in a bowl! This homemade version is just as delicious as the original, and making it yourself means you can enjoy it anytime without the trip to the restaurant. Pair it with a grilled cheese sandwich for the ultimate cozy meal!
Ingredients
Method
- In a large pot, melt butter over medium heat. Add the diced onion and sauté for 5-6 minutes until soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Stir in the tomato paste, oregano, and red pepper flakes (if using). Cook for 2 minutes to deepen the flavors.
- Add the canned tomatoes with their juices, vegetable broth, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and add the fresh basil leaves. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat through for 2-3 minutes without boiling, then serve warm with fresh basil garnish if desired.
Jason’s Deli Tomato Basil Copycat Soup
Ingredients
- ☐
3 tablespoons butter - ☐
1 medium onion, diced - ☐
4 cloves garlic, minced - ☐
2 (28 oz) cans whole peeled tomatoes - ☐
2 cups vegetable broth - ☐
1 cup heavy cream - ☐
¼ cup fresh basil leaves, packed - ☐
2 tablespoons tomato paste - ☐
1 tablespoon granulated sugar - ☐
1 teaspoon dried oregano - ☐
½ teaspoon red pepper flakes (optional) - ☐
Salt and black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add the diced onion and sauté for 5-6 minutes until soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Stir in the tomato paste, oregano, and red pepper flakes (if using). Cook for 2 minutes to deepen the flavors.
- Add the canned tomatoes with their juices, vegetable broth, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and add the fresh basil leaves. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat through for 2-3 minutes without boiling, then serve warm with fresh basil garnish if desired.
Denny’s Vegetable Beef Copycat Soup Recipe
Remember those late-night Denny’s runs where a warm bowl of their vegetable beef soup just hit the spot? Now you can make it right at home, and honestly, it tastes even better when you’re serving it in your own kitchen! This hearty, comforting soup is packed with tender beef and veggies, perfect for those busy weeknights when everyone needs something warm and filling.
Denny's Vegetable Beef Copycat Soup Recipe
Remember those late-night Denny's runs where a warm bowl of their vegetable beef soup just hit the spot? Now you can make it right at home, and honestly, it tastes even better when you're serving it in your own kitchen! This hearty, comforting soup is packed with tender beef and veggies, perfect for those busy weeknights when everyone needs something warm and filling.
Ingredients
Method
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Don't crowd the pan – work in batches if needed!
- Add the diced onion to the pot with the beef and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and add the diced tomatoes with their juice. Stir in the tomato paste until well combined.
- Add the potatoes, carrots, celery, thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce heat to low and let it simmer for 25 minutes.
- Add the green beans and corn to the pot. Continue simmering for another 10-15 minutes until all the vegetables are tender and the beef is cooked through.
- Remove the bay leaf and taste the soup. Adjust salt and pepper as needed – I usually add just a pinch more!
- Serve hot with crusty bread or crackers on the side. This soup tastes even better the next day, so don't hesitate to make it ahead!
Denny’s Vegetable Beef Soup
Ingredients
- ☐
1 pound beef stew meat, cut into 1/2-inch cubes - ☐
2 tablespoons vegetable oil - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
6 cups beef broth - ☐
1 can (14.5 oz) diced tomatoes, with juice - ☐
2 medium potatoes, peeled and diced - ☐
2 carrots, peeled and sliced - ☐
2 celery stalks, sliced - ☐
1 cup green beans, trimmed and cut into 1-inch pieces - ☐
1 cup frozen corn - ☐
1 teaspoon dried thyme - ☐
1 bay leaf - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
2 tablespoons tomato paste
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Don’t crowd the pan – work in batches if needed!
- Add the diced onion to the pot with the beef and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and add the diced tomatoes with their juice. Stir in the tomato paste until well combined.
- Add the potatoes, carrots, celery, thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce heat to low and let it simmer for 25 minutes.
- Add the green beans and corn to the pot. Continue simmering for another 10-15 minutes until all the vegetables are tender and the beef is cooked through.
- Remove the bay leaf and taste the soup. Adjust salt and pepper as needed – I usually add just a pinch more!
- Serve hot with crusty bread or crackers on the side. This soup tastes even better the next day, so don’t hesitate to make it ahead!
