panera copycat

Grain-Free Ten Vegetable Soup

low-sodium/unsalted vegetable broth (vegan option) or low-sodium/unsalted chicken broth

(14.5 oz) fire roasted tomatoes with liquid

cannellini beans,

(12 oz) frozen cauliflower rice, thawed

carrots,

garlic cloves, minced

celery,

bay leaves

chopped kale, packed (stems removed)

fire roasted red bell pepper, deseeded and chopped

fire roasted yellow bell pepper, deseeded and chopped

poblano

sweet onion, chopped

tbsp coconut aminos

tbsp rice vinegar

tomato paste

lime juice

tsp avocado oil

basil

tsp cumin

Italian seasoning

coriander

tsp black pepper

ground ancho chile powder

tsp mustard powder

Salt to taste (depending on broth)

Lemon slices/wedges

In a large measuring cup, combine all spices, coconut aminos, vinegar, tomato paste, garlic, and a splash of broth. 

Cut peppers in half, deseed, and roast over an open flame grill, under a broiler, or right on a gas range burner. Roast each pepper, skin side to the flame until desired char is reached. Cool and chop.

Set Instant Pot to Sauté and heat avocado oil. Add onions and cook, stirring as needed, until starting to caramelize. 

Add celery and chopped carrots and continue cooking another 2-3 minutes, then add about a cup of broth to deglaze the pot. Scrape any browned areas thoroughly. 

Add tomato paste mixture, peppers, bay leaves, tomatoes (with liquid), and remaining broth and stir well. Add whole carrots and seal the Instant Pot. 

Set to Manual/High for 8 minutes with &#8220;keep Warm&#8221; turned off. Allow natural release for 5 minutes after cook time ends, then vent manually. Once the pin drops, remove the Instant pot lid and set to Sauté. Stir to find the bay leaves and discard. 

Remove the three whole carrots and a cup of broth. Puree the carrots and 1/2 cup of broth, then add the remaining 1/2 cup and pulse again. Add the puree mixture back to the soup. 

Add the cauliflower rice and cannellini beans and cook until the cauliflower rice is just tender (5-8 minutes). 

Turn Instant Pot off, add kale and lime juice and stir. Let sit for 5 minutes then serve (just want to wilt the kale a bit). Serve with lemon wedges/slices. 

This Avocado Salad recipe is a Panera copycat recipe. Salad greens topped with berries, chopped pecans, and Feta cheese, then topped with a delightful blueberry vinaigrette. This single serving salad is easy to make and can be ready in minutes!

Avocado Salad With Blueberry Vinaigrette

salad greens

avocado (, diced)

blueberries

strawberries

pecans

Feta cheese

olive oil

lemon juice

honey

Place the salad greens on a plate. Top with diced avocado, blueberries, strawberries, pecans and crumbled Feta cheese.

Place all of the ingredients for the blueberry vinaigrette in a blender. Blend until smooth and drizzle 1-2 tablespoons over the salad.

Enjoy immediately.

This tomato basil bread is flavored with tomato, fresh basil, Parmesan cheese and a brown sugar-tomato glaze for the crust, which makes it even better than Panera’s.

Tomato Basil Bread

¼ teaspoon active dry yeast (1 packet)

water

sugar (for blooming yeast)

sugar bread

bread flour

basil (minced)

Parmesan cheese (grated)

tomato soup (1 can)

salt

brown sugar

In a small bowl, whisk yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 5-10 minutes until yeast is foamy.

In a large mixing bowl or in the bowl of a stand mixer, add 2 ½ cups of bread flour. Make a well in center; add yeast mixture, remaining 1 tablespoon sugar, basil, Parmesan cheese, tomato soup, 2 tablespoons tomato paste, olive oil and salt. Stir with a wooden spoon or dough hook on low speed until just combined. Stir the remaining flour until dough forms.

On a well-floured surface or in bowl of a stand mixer with dough hook on medium speed, knead dough until smooth and elastic (about 10 minutes by hand, 5 minutes in stand mixer).

Shape dough into a ball; place in a large, lightly greased bowl. Turn to coat. Cover bowl with plastic wrap and let rise in warm place for 1 hour or until doubled.

Turn dough out onto a lightly floured countertop. Fold each of the four corners into the center, then flip the dough back over, seam-side down. Using both hands to cup the dough and pull it towards you, tighten the dough into a ball.

Place on a lightly greased rimmed cookie sheet. Cover with a kitchen towel and let rise 45 minutes to 1 hour or until doubled.

Meanwhile, pre-heat the oven to 375 degrees F. Using a sharp serrated knife, slice an X into top of loaf. Brush with cold water. Bake 30 minutes.

While the dough cooks, make the brown sugar glaze. In a small bowl, stir remaining 2 tablespoons tomato paste, brown sugar and 2 teaspoons of water until mixture is thick but brushable.

Remove the loaf from the oven after 30 minutes and brush the brown sugar glaze all over top of loaf using a pastry brush, silicone brush or a silicone spatula (not ideal!).

Return to oven to continue baking 5 to 10 minutes or until coating is mostly dried.

Cool loaf on a cooling rack 20 to 30 minutes before slicing.

The flavor of this bread is just like tomato soup! I love it so much I made it twice. This bread makes great croutons and is great for egg in bread! I love incorporating fun flavors into bread.

Top 3 panera copycat recipes from across the web

The most viewed panera copycat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grain-Free Ten Vegetable Soup

Avocado Salad With Blueberry Vinaig...

Tomato Basil Bread

Top 3 panera copycat recipes from across the web

The most viewed panera copycat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grain-Free Ten Vegetable Soup

Avocado Salad With Blueberry Vinaig...

Tomato Basil Bread

The most viewed panera copycat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine