As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup to hit the spot. And when it comes to creamy soups, Panera Bread has long been a favorite among soup enthusiasts. From rich and cheesy to light and refreshing, their soup menu offers something for everyone. But why settle for just one or two options when you can have 20? In this article, we’ll be sharing our favorite Panera-inspired creamy soup recipes that you can make at home. Whether you’re a fan of classic flavors like tomato and broccoli or more adventurous options like roasted red pepper and lobster bisque, there’s something on this list for every palate.
Creamy Tomato Basil Soup
A rich and comforting soup that’s perfect for a chilly evening or a quick lunch. This recipe combines the flavors of fresh tomatoes, basil, and heavy cream to create a creamy and indulgent treat.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add diced tomatoes, broth, and heavy cream. Bring mixture to a simmer.
3. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
4. Stir in olive oil and chopped basil. Season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 25-30 minutes
Broccoli Cheddar Soup
Warm up with a comforting bowl of this velvety soup, packed with the goodness of broccoli and cheddar cheese.
Ingredients:
– 2 tablespoons butter
– 1 onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add broccoli, garlic, and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until broccoli is tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree until smooth.
4. Stir in milk and shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Baked Potato Soup
Cozy up with this creamy and comforting Baked Potato Soup that’s perfect for a chilly evening. This recipe combines the warmth of baked potatoes with the richness of chicken broth, making it a delightful twist on traditional potato soup.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 1 tablespoon butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup milk or heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes with butter, salt, and pepper on a baking sheet. Bake for 45-50 minutes, or until tender.
3. In a large pot, sauté chopped onion and minced garlic until softened.
4. Add baked potatoes, chicken broth, milk or heavy cream, and thyme to the pot. Bring to a simmer.
5. Reduce heat and let soup cook for an additional 10-15 minutes, or until heated through.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 1 hour 15 minutes
Wild Rice Chicken Soup
This comforting soup combines tender chicken, nutty wild rice, and a variety of vegetables to create a satisfying meal perfect for any time of year.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, potatoes, and onions)
– 1 cup wild rice
– 4 cups chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the mixed vegetables to the pot and cook until tender, about 10-12 minutes.
5. Add the wild rice, chicken broth, thyme, salt, and pepper to the pot. Stir well.
6. Return the chicken to the pot and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender.
8. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Loaded Baked Potato Chowder
Warm up with this comforting, creamy soup that combines the flavors of baked potatoes with tender vegetables and savory bacon.
Ingredients:
– 2 large baking potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 6 slices cooked bacon, crumbled
– 1 cup chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional toppings: shredded cheddar cheese, sour cream, diced scallions
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté onion and garlic until softened.
3. Add diced potatoes, chicken broth, heavy cream, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
4. Stir in crumbled bacon.
5. Serve hot, topped with desired toppings.
Cooking Time: 25-30 minutes
Roasted Red Pepper Soup
Roasted Red Pepper Soup Recipe
Savor the sweet and smoky flavor of roasted red peppers in this simple yet elegant soup recipe. Perfect for a chilly evening or as a starter for your next dinner party.
Ingredients:
• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until skin is blistered and charred.
3. Remove peppers from the oven, let cool, then peel off skin, discarding seeds and membranes.
4. In a large pot, sauté onion and garlic in a little oil until softened.
5. Add roasted red peppers, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. If desired, stir in heavy cream for added richness. Taste and adjust seasoning as needed.
8. Serve warm, garnished with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
French Onion Soup
A classic French dish that’s both elegant and comforting, French Onion Soup is a must-try for any soup lover. This recipe brings together the sweet flavors of caramelized onions, rich beef broth, and melted cheese on toasted bread.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups beef broth
– 2 cups grated Gruyère cheese
– 4 slices baguette, toasted
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
2. Add salt and pepper to taste.
3. Pour in beef broth and bring mixture to a simmer.
4. Preheat broiler.
5. Place toasted baguette slices on oven-proof plates. Ladle soup over bread, then top with grated cheese.
6. Broil until cheese is melted and bubbly (about 2-3 minutes).
7. Serve immediately.
Cooking Time: 30-35 minutes
Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup Recipe
Experience the comforting flavors of Mexico with this creamy and flavorful soup.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup half-and-half or heavy cream
– 6-8 corn tortillas, cut into thin strips
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
2. Add onion, garlic, and red bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
3. Pour in chicken broth, diced tomatoes, and half-and-half or heavy cream. Bring mixture to a simmer.
4. Reduce heat to low and let soup cook for 10-15 minutes.
5. Add tortilla strips to the pot and cook for an additional 2-3 minutes, until softened.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Butternut Squash Soup
Warm Up with Butternut Squash Soup!
This creamy soup is a perfect fall treat, made with roasted butternut squash and aromatic spices.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh herbs, such as parsley or cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes, or until tender.
5. In a large pot, sauté onion and garlic in a little oil until softened.
6. Add roasted squash, broth, cumin, and paprika. Bring to a boil, then simmer for 20-25 minutes.
7. Use an immersion blender (or transfer soup to blender) to puree the mixture.
8. Stir in heavy cream or half-and-half, if using.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Creamy Mushroom Soup
A rich and comforting soup that’s perfect for a chilly evening or a quick lunch. This creamy mushroom soup is easy to make and packed with flavor.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes or until the soup has reduced slightly.
6. Stir in heavy cream and dried thyme.
7. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Autumn Squash Soup
Warm up with this comforting soup, featuring the flavors of autumn and the comfort of roasted squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a large pot, sauté the chopped onion and minced garlic in olive oil over medium heat until softened.
5. Add the roasted squash to the pot, along with chicken broth, heavy cream, and dried sage.
6. Bring the mixture to a simmer and cook for 10-15 minutes or until heated through.
7. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Corn Chowder with Bacon
A comforting and flavorful soup that’s perfect for a chilly evening or a weeknight dinner.
Ingredients:
– 1 tablespoon butter
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the diced bacon and cook until crispy.
2. Remove the cooked bacon from the pot with a slotted spoon and set aside. Leave the grease in the pot.
3. Add the chopped onion to the pot and cook until translucent.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the frozen corn kernels, chicken broth, and heavy cream. Bring the mixture to a simmer.
6. Reduce heat to low and let the soup simmer for 10-15 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 20-25 minutes
Lobster Bisque
Experience the rich flavors of the ocean with this decadent Lobster Bisque recipe, perfect for special occasions or cozy nights in.
Ingredients:
– 1 lb lobster meat (fresh or frozen)
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup fish stock (or chicken stock)
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add flour and whisk to combine; cook for 1 minute.
4. Gradually add fish stock, whisking continuously; bring to a simmer.
5. Reduce heat to low; add lobster meat, heavy cream, paprika, salt, and pepper.
6. Simmer for 10-12 minutes or until the bisque has thickened slightly.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 15-20 minutes
Spinach and Artichoke Soup
Creamy and flavorful, this Spinach and Artichoke Soup is a delicious twist on the classic dip.
Ingredients:
– 2 cups chicken broth
– 1 can artichoke hearts (14 oz), drained and chopped
– 1 package frozen spinach, thawed and drained
– 1/4 cup heavy cream
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken broth, chopped artichoke hearts, and spinach.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let soup simmer for 15 minutes, stirring occasionally.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. Stir in heavy cream and lemon juice.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Southwest Black Bean Soup
A hearty and flavorful soup that captures the essence of the Southwest, this recipe combines tender black beans with aromatic spices and rich vegetables.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the red bell pepper; cook for an additional 2-3 minutes.
4. Stir in the soaked black beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Carrot Ginger Soup
This vibrant orange soup is a perfect blend of sweet and spicy, with the natural sweetness of carrots and the warmth of ginger.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped fresh carrots (about 8 medium)
– 2 inches piece of fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh herbs, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots, grated ginger, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. If desired, stir in the heavy cream or half-and-half to add richness and creaminess.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Avgolemono Soup (Lemon Chicken Orzo)
A classic Greek soup that combines the tanginess of lemon with the richness of chicken and orzo pasta, making for a comforting and flavorful meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1/2 cup orzo pasta
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Bring the chicken broth to a boil in a large pot.
2. Add the orzo pasta, reduce heat to low, cover, and simmer for 15-20 minutes or until al dente.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Shred the cooked chicken into bite-sized pieces and add to the soup.
5. Stir in the lemon mixture and season with salt and pepper to taste.
6. Serve hot, garnished with parsley or dill if desired.
Cooking Time: 20-25 minutes
Loaded Cauliflower Soup
This comforting soup is a game-changer for cauliflower lovers. Creamy, flavorful, and packed with texture, it’s the perfect cold-weather pick-me-up.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: crumbled bacon, grated cheddar cheese, and chopped scallions for toppings
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add cauliflower and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer soup to a blender and blend in batches, returning to pot.
4. Stir in heavy cream and thyme. Season with salt and pepper to taste.
5. Serve hot, topped with crumbled bacon, grated cheddar cheese, and chopped scallions if desired.
Cooking Time: 25-30 minutes
Smoky Gouda and Bacon Soup
Warm up with this creamy, smoky soup that combines the richness of Gouda cheese and crispy bacon.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 6 slices of bacon, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Smoked Gouda cheese
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add diced bacon and cook until crispy, stirring occasionally, about 5-6 minutes.
4. Add minced garlic and cook for an additional minute.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat and simmer for 10-12 minutes or until the soup has reduced slightly.
7. Stir in heavy cream and grated Smoked Gouda cheese.
8. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Thai Coconut Curry Soup
A creamy and aromatic Thai-inspired soup that combines the rich flavors of coconut milk, red curry paste, and tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons red curry paste
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1 teaspoon fish sauce (optional)
– 1/2 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add garlic and ginger; cook until fragrant, 1 minute.
2. Add curry paste; cook, stirring constantly, for 1 minute.
3. Add chicken; cook until browned, about 5 minutes.
4. Pour in coconut milk and broth; bring to a simmer.
5. Reduce heat to low; let soup simmer, uncovered, for 15-20 minutes or until chicken is cooked through.
6. Stir in fish sauce (if using) and salt.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Indulge in the creamy goodness with these 20 Panera-inspired soup recipes! From classic Tomato Basil to bold Thai Coconut Curry, each dish is a comforting delight. Try Broccoli Cheddar Soup for a twist on the usual green, or Loaded Baked Potato Chowder for a rich and satisfying treat. Whether you’re in the mood for something light and fresh (like Carrot Ginger) or hearty and indulgent (like Smoky Gouda and Bacon), there’s a creamy soup here to warm your belly and your heart.
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