Copycat Recipes – Famous Soups!

So some of these soups I’ve only heard about, whispered, as if part of a fabled legend, the epic tastiness, the supreme awesomeness, the warmth, the… well, you get the idea. Unfortunately, I don’t see The Cheesecake Factory opening up a kosher establishment anytime soon, so the chances of me getting my hands on a bowl of their famous Chicken Tortilla Soup is pretty much slim to none.

So, my fellow kosher foodies, I have tracked down a few of the greats here below for you, from Panera, Applebee’s, Olive Garden, and yes, Cheesecake Factory. You will notice the use of items like non-dairy creamer or shredded cheese, or pareve chicken stock (made from bouillon). You can always switch items up, use real chicken stock, and then use creamer instead of heavy cream, margarine instead of butter, etc. If you have any requests, leave a comment, and I’ll try and track down the recipe for you! Enjoy!


Panera Broccoli Cheddar Soup“Panera” Broccoli Cheddar Soup

Ingredients:
1 tablespoon butter
½ onion, chopped
1 clove garlic, minced
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups pareve chicken stock
1 ½ cups coarsely chopped broccoli florets (fresh or frozen)*
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese, plus more for serving
salt and ground black pepper to taste
* Click here to learn about cleaning broccoli.

Directions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté the onion and garlic in the hot butter until translucent, about 5 minutes, and then set it aside. Whisk the ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour the remaining milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion and garlic. Simmer everything until the vegetables are tender, about 20 minutes. Stir the cheddar cheese into the soup until the cheese melts. Season with salt and pepper to taste. Serve with extra cheese on top.


“Applebee’s” Tomato Basil SoupApplebee Tomato Basil Soup

Ingredients:
1 teaspoon extra virgin olive oil
½ cup minced white onion
1 teaspoon minced garlic
2 (796ml) cans crushed tomatoes
3 cups pareve chicken broth
¾ cup heavy cream
⅓ cup minced fresh basil*
⅓ cup granulated sugar
2 teaspoons minced fresh parsley*
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
seasoned croutons, for serving
parmesan cheese, for serving
* Click here to learn how to clean basil and parsley.

Directions:
Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic. Sauté for about 1 minute. Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.

Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don’t want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.


Olive Garden Pasta e Fagoili Soup“Olive Garden” Pasta e Fagioli Soup

Ingredients:
1 pound ground beef
1 small onion, diced
1 large carrot, sliced
3 stalks celery, chopped
2 cloves garlic, minced
2 (796ml) cans diced tomatoes
1 (540ml) can red kidney beans (with liquid)
1 (540ml) can navy beans (with liquid)
1 (680ml) can tomato sauce
1 ½ cups vegetable cocktail juice
1 tablespoon white vinegar
1 ½ teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon pepper
½ teaspoon dried thyme
½ pound (½ pkg.) ditalini pasta (or other small pasta)

Directions:
In a large pot over medium heat, brown the ground beef, until it is cooked through. Drain off most of the fat. Add the onion, carrot, celery and garlic and sauté for 10 minutes. Add the remaining ingredients, except pasta, and simmer for 1 hour.

Once the soup has been cooking for about 50 minutes into the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is just slightly undercooked. Drain the pasta, and add it to the large pot of soup. Simmer the soup for an additional 5 to 10 minutes and serve hot.


“Cheesecake Factory” Chicken Tortilla SoupCheesecake Factory Chicken Tortilla Soup

Ingredients:
1 whole chicken
1 gallon water
6 carrots (3 roughly chopped, and 3 sliced)
6 celery ribs (3 roughly chopped, and 3 sliced)
1 onion (chopped)
4 tablespoons garlic (minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon cumin
¼ cup cilantro (chopped)*
½ (796ml) can diced tomatoes
1-2 jalapeno peppers, seeded and diced
1 cup non-dairy creamer
1 (341ml) can corn
20 corn tortillas, fresh
oil for frying
1 ½ cups non-dairy shredded cheese
* Click here to learn how to clean cilantro.

Directions:
Simmer chicken in water, with the 3 roughly chopped carrots and celery, ½ the chopped onion, 2 tablespoons of the garlic, the salt and the white and black peppers for 2 hours. Remove the chicken and allow it to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard.

Add the remaining carrots, celery, onion and garlic to the soup pot, along with the cayenne, cumin, cilantro, tomatoes, jalapeno and corn. Stir well. Remove the chicken meat from the carcass and add it to the soup in large chunks. Add the non-dairy creamer to the soup for colour and thickness.

Cut tortillas in strips and fry in oil. Put tortillas in bottom of bowl, sprinkle with non-dairy cheese and pour soup on top. Top with more non-dairy cheese and serve hot.


Panera Lemon Chicken Orzo Soup“Panera” Lemon Chicken Orzo Soup

Ingredients:
½ cup orzo pasta
¾ teaspoon olive oil
2 carrots, chopped
2 ribs celery, chopped
½ onion, chopped
1 clove garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
8 cups chicken broth
⅓ cup fresh lemon juice
½ lemon, zested
5 ounces cooked chicken breast, chopped
½ (8 ounce) package baby spinach leaves*
½ lemon, sliced for garnish (optional)
* Click here to learn how to clean baby spinach.

Directions:
Bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes. Drain the pasta, and rinse it with cold water until cooled completely.

Heat the olive oil in a large pot over medium heat. Sauté and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add the garlic and stir until fragrant, about 1 minute more. Season the mixture with thyme, oregano, salt, black pepper, and the bay leaf. Let everything cook for another minute before pouring chicken broth into the pot. Bring the broth to a boil, and then partially cover the pot, reducing the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir the orzo, lemon juice, and lemon zest into the broth and add the chicken. Cook the soup until the chicken and orzo are heated through, about 5 to 10 minutes. Add the baby spinach, stirring until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls and garnish with lemon slices.

One Pot Pasta Alla Puttanesca with Chickpeas & Artichokes

alla-puttanesca

So this spicy, red pasta dish is a favourite for those that like spicy, briny, salty dishes. While the meaning of the name can denote different things, depending on which part of Italy you come from, in the end it is a delicious, hearty meal that is sure to please. While some recipes call for the use of anchovies, this recipe, in its one-pot format, does not. It also does not call for cheese, however a sprinkling of parmesan over top at the end is always a hit in my book.

Two items to note in this recipe for 6, the artichokes and the amount of broth needed. There is great debate over the use of artichoke bottoms or hearts in the kosher community. Some lucky cooks can find canned artichokes with reputable hechshers, but for the rest of us, I find using the bottoms found in the frozen section a good substitute. With regards to the type of pasta used, you may find that you have to add more broth when using whole wheat compared to regular pasta. I say start with the lower amount, and as it’s cooking, you can add more if needed. Please note though if you add more broth, make sure it’s hot, so that it doesn’t delay the cooking time of the rest of the dish.

Ingredients:

1 (500g) box whole wheat or regular long noodle pasta
½ – 1 cup sliced black olives, such as Kalamata
1 ½ bags frozen artichoke bottoms, mostly defrosted and chopped (total amount of 21 ounces)
¾ (540ml) can canned chickpeas, low sodium
3 tablespoons capers
1 medium white or yellow onion, minced
3 cloves garlic, minced
¾ (796ml) can diced tomatoes, low sodium
1 ½ tablespoons dried oregano
1 ½ teaspoons dried basil
¾ teaspoon dried thyme
¾ teaspoon red pepper flakes (reduce to ¼ teaspoon if sensitive to heat)
¾ teaspoon ground black pepper (reduce to 1/3 teaspoon if freshly ground)
4 ½ – 6 cups vegetable broth (you may need to add more broth depending on what type of pasta you use)
2-3 tablespoons of olive oil

Directions:

In a large pot, add the pasta noodles, breaking them in half if needed to fit, and then the rest of the ingredients, pouring the broth over everything last. Drizzle the olive oil over the whole dish.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 8-10 more minutes, stirring every couple of minutes, until the pasta is cooked through and al dente.

If you find that there is a bit too much liquid in your dish, let the pasta sit for a little bit off the heat, and the pasta will absorb the excess liquid. If you have leftovers, I suggest tossing them with a little olive oil before storing in the fridge.