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- Dish type
- Vegetable soup
- Tomato soup
- Cream of tomato
This is an ultra-creamy soup, which is perfect for the cold winter months. Enjoy with fresh crusty bread, if desired.
258 people made this
IngredientsServes: 10 - 12
- 2 (400g) tins chopped tomatoes
- 300ml concentrated chicken stock, undiluted
- 30g margarine
- 2 tablespoons caster sugar
- 1 tablespoon chopped onion
- 1/4 teaspoon bicarbonate of soda
- 475ml whipping cream
MethodPrep:10min ›Cook:1hr5min ›Ready in:1hr15min
- In a large stock pot mix tomatoes, chicken stock, butter, sugar, onion and bicarbonate of soda. Simmer for 1 hour.
- In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through, add to tomato soup and serve.
Reviews & ratingsAverage global rating:(278)
Reviews in English (235)
Lovely, simple flavor. I omitted both the margarine (and if I had wanted the extra calories, I would have used butter for its superior taste) and sugar, which is unnecessary in properly prepared tomato recipes. Also cut the soda to a mere sprinkle. The result was perfection. I incorporated milk instead of cream for a lighter, fresher flavor. For those of you who have had problems with the cream curdling, try tempering the cream. After heating it, add a spoonful of the hot soup into it and stir it in. Add another couple of spoonfuls and stir. After adding about a cup of hot soup this way, whisk your cream mixture into the pot of hot soup. The soup should be at the barest simmer, not a rippin' boil. Possibilities for garnishes of your bowls of soup include julienne strips of fresh basil leaves, a tsp of freshly grated Parmesan or Asiago, or finely minced pepperoni.-22 Apr 2008
This is a "great tomato flavor" soup. But be careful ~ if the base is boiling when adding the cream, the cream can curdle. Hint ~ heat the cream until hot, but not boiling before adding to tomatoes.-10 Mar 2000
Best tomato soup recipe ever.Notes: Don't add any more than the 1/4 tsp baking soda, ie don't guess! b/c you will totally kill the acidity of the soup and end up trying to compensate with vinegar.Add whatever spices you personally like when you add the minced onion. This makes the soup recipe "yours" I like to add an italian spice mix with crushed red pepper and some balsamic vinegar at the very end. SO good.Many thanks to Lee Ann for this awesome recipe!-26 Oct 2007
Creamy Tomato Soup | Recipe
The perfect recipe for easy, homemade tomato basil soup, featuring fire roasted tomatoes, fresh thyme, and a basil garnish.
I use to think I didn&rsquot like tomato soup. Growing up, the only way I had ever experienced tomato soup was via a can being dumped into a pot on the stovetop and simmered until warm. It was my mom&rsquos method and even my grandmother&rsquos way as well. For my little tastebuds, it was lackluster, yet pungent all at the same time. Two qualities I could happily do without in any dish.
It wasn&rsquot until adulthood, I tried a souped-up version (pun intended&hellipalways) from one of my favorite restaurants in town. My eyes were opened and tastebuds awakened to the possibilities of a new favorite soup, and it occurred to me that the canned version from my childhood was one dimensional.
There was no true depth of flavor, so I designed my version to be bright and also deeply flavored by using fire roasted tomatoes and balancing that acidity with ingredients like savory thyme and heavy cream.
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
Includes eight (8) 79¢ recipes of your choice each month!
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Includes eight (8) 79¢ recipes of your choice each month!
Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.
If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.
The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.
After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.
You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.
A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.
As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.
Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here.
Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.
I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.
This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.
Browse my other Olive Garden clone recipes here.
There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.
Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way.
Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapenos before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.
When done, the queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.
This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat.
The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.
By the way, this dish goes very well with white or brown rice, so don’t forget to make some.
Menu Description: “A baked blend of Italian cheeses, pasta, and our signature five-cheese marinara.”
Hacking Olive Garden’s famous baked ziti would not be possible without a perfect clone of the chain’s popular five-cheese marinara sauce. I started with my previous hack of the plain marinara for Olive Garden’s Chicken Parmigiana and enhanced it with the addition of five kinds of Italian cheese and heavy cream.
Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it! The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. When you taste it you’ll know the intel was legit.
After the sauce is added to the pasta it’s topped with a cheese-and-breadcrumb mix called “ziti topping,” then it’s browned under a salamander (for the restaurant version) or a broiler (for your version). The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics.
I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here.
A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.
King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.
Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.
This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).
Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”
It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.
Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are usually used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot.
Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully loaded baked potato.
Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak.
The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good hack is long overdue.
Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.
After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.
It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing.
Satisfy your Cracker Barrel cravings with more of my copycat recipes here.
KFC's Chicken Pot Pie is a classic. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust. It seems more like homemade food than fast food. And now it can be made at home better than ever before with this improved hack of my original recipe. The crust now has a better flavor (more butter!), and the gravy tastes closer to the original with the addition of more spices.
You can make these in ramekins or small oven-safe baking dishes, or get some recyclable aluminum pot pie pans you can find in many supermarkets. Those pans are the perfect size for four single servings, and they make cleanup easy after the feast.
Find more of my KFC copycat recipes here.
I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.
Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.
Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.
It’s about time for Top Secret Recipes to hack one of Starbucks all-time bestselling baked snacks. For this banana bread knock-off, I settled on a blend of both baking powder and baking soda for a good crumb and dark crust that perfectly resembles the original. And I decided it best to go big on the dark brown sugar, not only for flavor but also because the extra molasses in the darker brown sugar triggers a helpful leavening boost from the baking soda. It’s also important to know that an accurate clone must have both walnuts and pecans in the mix, because that’s what’s really in it, according to the official Starbucks website ingredients info. All other copycats I saw got it wrong when it came to the nut blend, so if you want a true clone, this is the hack to bake.
I've cloned a ton of drinks and treats from Starbucks. See if I hacked your favorite here.
Menu Description: “A deliciously different way to taco. Tangy grilled chicken, sweet Asian chile sauce and dumpling sauce stuffed into crispy wonton shells and topped with a crunchy slaw and cilantro mix.”
Re-creating this hit appetizer requires cloning four parts none of which are difficult: Grilled chicken, coleslaw, secret dumpling sauce, and the crispy wonton shell to hold all of it together. For the chicken, we’ll grill a couple of thighs and chop them up. Then we’ll use bottled sweet chili sauce—usually found in your grocery store where Asian foods are parked—to punch up the flavor.
The coleslaw is easy with a dressing that’s only five ingredients. The slaw is best when it has some time to sit and wilt a bit, so plan ahead for the best flavor. You can slice the cabbage yourself, but a coleslaw kit that’s a combo of sliced cabbage and shredded carrots is a big time-saver. Just measure out 4 cups of the cabbage blend and mix it with the minced cilantro and dressing.
Wonton taco shells are not a thing you can usually find in stores, so we’ll make our own using wonton wrappers and a skillet of hot oil. When the oil is hot, add a wonton wrapper and use tongs to fold it over diagonally as it fries until it’s crispy on both sides. It takes less than a minute to fry each wonton taco shell, and you’ll get better at it as you go. Just be sure to leave plenty of room in the taco for the delicious fillings to come.
I've cloned a lot of dishes from Applebee's. See if I hacked your favorites here.
For decades, Carl’s Jr. has effectively cornered the market on fried zucchini at major fast food chains by serving a great crispy breaded version that’s flavorful all the way through. Now you can make zucchini that tastes just as good, as long as you know the secret step that other fried zucchini recipes miss. It makes all the difference.
The secret is a brine. I found that this fried zucchini tastes best when it takes a salted water bath before breading. In 60 minutes, the salt in the brine is absorbed by the zucchini, spreading good flavor all the way through. After the brine, the zucchini is rinsed, coated twice with flour and once with seasoned breadcrumbs, and fried to a beautiful golden brown.
I’m giving you a couple choices here. You can make the recipe all the way through and serve it immediately, or if you want to serve it later, you can par-fry the zucchini and freeze it for several days. After that, when an occasion arises, a couple minutes is all it takes to finish off the dish and serve it. This recipe makes enough for a small gathering, but you can easily cut it in half for a more intimate hang.
Click here for more amazing Carl's Jr. copycat recipes.
For a great chicken tortilla soup that doesn’t skimp on chicken and comes packed with other goodies like two kinds of beans, corn, chiles, onion, celery, garlic, and cilantro you’ll want to hack Chick-fil-A’s hearty version. Their soup is not only surprisingly good for a fast food chain, but it could also stand up to tortilla soups from any full-service chain, and these preparation secrets will guide you through a spot-on at-home clone.
For the white beans look for canned navy beans or small white beans. Cannellini beans and Great Northern beans are too big for a perfect clone, but if that's all you can find they’ll still work here.
The chicken is made the same way as in my Top Secret Recipe for Chick-fil-A Southwest Chicken Salad—it’s brined for four hours to infuse it with flavor before it gets grilled. Keep that extra prep time in mind when planning your soup.
Chick-fil-A uses natural roasted chicken flavor in their version, and we can do the same by using Better Than Bouillon Roasted Chicken Base found in many stores and online. That particular ingredient will give you the best clone, but if you can’t track it down you can also use regular bouillon cubes.
Top your soup with fried tortilla strips sold in bags or just crumble some of your favorite tortilla chips over the top, and grab a spoon.
Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.
When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.
It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.
Imagine a giant soft sugar cookie with sweetened cream cheese on top and served warm as if it just came out of the oven and you have California Pizza Kitchen's Butter Cake, a delectable dessert described on the menu with five simple words: “Trust us…just try it.”
This dessert is an easy one to prep in the restaurant since the cakes are made ahead of time and chilled until ordered. Once an order comes in the cake is zapped for a minute in the microwave, then topped with a scoop of vanilla ice cream and surrounded by dollops of whipped cream. You can prepare yours this way at home as well—make your cakes in advance, then chill them until dessert time. Or, you can serve the cakes right after they come out of the oven. Either way works.
The construction is an easy one—you’ll need four 4-inch cake pans, or ramekins, or anything you can bake in that is 4-inches across. To make the batter I used a stand mixer with the paddle attachment and it worked great, but a hand-held granny mixer also works.
I think you're gonna love this one. Trust me. just hack it.
Find more amazing CPK copycat recipes here.
This huge chicken chain offers seven delicious dressings to top three salad choices, and this is my current favorite of the bunch. The Avocado Lime Ranch Dressing is best on a Southwestern-style salad like the one on Chick-fil-A’s menu with mixed greens, black beans, corn, spicy chicken, and tortilla strips on top. But it’ll work on just about any mixed greens salad or burrito bowl you come up with at home or use it as a dip for chicken fingers, taquitos, and Southwestern eggrolls.
For a good home clone be sure to smash the avocado until no chunks remain and let the dressing sit for at least an hour before you use it so the dried herbs, onion, and garlic can rehydrate and the flavors can bloom.
Click here for more of my Chick-fil-A copycat recipes.
The Chesapeake brand of cookies from Pepperidge Farm are crispy cookies with a light crunch and filled with various chunks of chocolate and nutty bits. One of the most popular choices features big chunks of dark chocolate along with pecan bits, and it can be duplicated at home with a few twists to one of my chocolate chip cookie recipes.
To make a crispy cookie that’s tender and not tough, I’ve replaced some of the butter with shortening, replaced one egg with an egg white, and tweaked the baking powder/baking soda ratio.
Nestle makes a 10-ounce bag of oversized dark chocolate chips that are delicious and work nicely for this clone. If you can’t find those, you can chop up a couple of your favorite dark chocolate bars into small chunks and add those to the mix.
When the cookies are cool, they should be lightly crispy and filled with flavor. Store them in a covered container in a dry spot.
Try more famous copycat cookies and brownie recipes here.
Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.
Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.
I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.
With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old recipe.
The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.
And now if you're craving French fries, try my Mcdonald's Fries copycat recipe here.
Popeyes offers two sides with rice: the ultra-popular Red Beans and Rice, which I previously cloned here, and this rice made Cajun-style with ground beef and spices.
The real recipe at the chain most likely includes chicken gizzard, but that ingredient is not always easy to find outside of buying a whole uncooked chicken that includes a bag of giblets tucked inside. So I set out to design a recipe without that ingredient and the results were great.
The secret to the fabulous taste, after all, is not found in the gizzard, but in the flavors contributed by the “holy trinity” of green pepper, onion, and celery salt accentuated by the ground thyme and oregano.
If you’re making rice tonight, bump it up to something special with just a little extra work for delicious results.
Can't get enough Popeyes? Find all of my recipes here.
It was the creator of Pizza Hut’s Stuffed Crust Pizza who came up with the idea to cook bits of maple syrup into small pancakes for a new sweet-and-savory breakfast sandwich offering from the world’s #1 fast food chain. Tom Ryan’s idea became a reality in 2003 when the McGriddles—with maple-flavored griddle cake buns—debuted on McDonald’s breakfast menu, and the sandwich is still selling like hotcakes today.
To make four cloned McGriddles at home you’ll first need to produce eight perfectly round griddle cakes that are infused with sweet maple bits. Recipes that instruct you to make hard candy from maple syrup for this hack will fail to tell you that the shattered shards of hard candy don't completely melt when the griddle cakes are cooked resulting in a distinct crunch not found in the real McDonald’s product. Also, breaking the hard maple candy into small uniform chunks is both difficult and messy. My solution was to make a flavorful maple gummy puck that could be neatly petite diced and sprinkled into the batter as it cooks.
Just be sure to use maple flavoring rather than maple extract for the maple gummy. Maple flavoring has a more intense flavor than the extract and the dark brown caramel coloring will make your maple bits look like pancake syrup. You’ll also need one or two 3½-inch rings to make griddle cakes that are the perfect size for your clones.
This recipe duplicates the bacon version of the sandwich, but you can replace the bacon with a patty made from breakfast sausage for the sausage version, or just go with egg and cheese.
Get more of my McDonald's copycat recipes here.
In the Summer of 2020, to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.
Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. Some don’t care and just want a clone, so here you go.
The hack here is simplified by using par-fried French fries found in the freezer section of your store. After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. That’s it. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original.
KFC’s new fries are coated with a blend that includes onion, celery, and carrot powder. It’s easy to find onion powder in most supermarkets, but I had to go online to find celery and carrot juice powders. The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries.
Click here for my KFC Original Chicken recipe or search for your favorites here.
In November 2020, Taco Bell said “adios” to several classic items from their menu including Mexican Pizza—one of my long-time favorites—and anything with shredded chicken in it including the chicken soft taco. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good (and easy) recipe to craft a duplicate at home. Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever.
After cooking the chicken several ways I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon.
As the sauce thickens it will reduce and infuse the chicken with flavor, then it’s ready for you to use on tacos, burritos, salads, or whatever. And don't forget the hot sauce!
Menu Description: “Sauteed chicken, shrimp, red bell peppers in a spicy Cajun Alfredo sauce, Parmesan-Romano and fettuccine. Served with a warm garlic breadstick.”
In 1997, I published a clone recipe for T.G.I Friday’s Spicy Cajun Chicken Pasta because it was one of the chain’s most popular dishes at the time. But as the years pass and menus get tweaked, old food favorites are decommissioned to make way for fresh, new ideas. Sometimes the new dishes are twists on old favorites, as is this improved version of the classic Spicy Cajun Chicken Pasta, which now includes extra-large shrimp and a better spicy alfredo sauce.
To make a home clone of this top entrée from T.G.I. Friday’s start with a quick brine for moist, flavorful chicken. Prep the chicken and creamy sauce in one pan the shrimp, bell pepper, and garlic in another.
When you’re ready to serve the dish, toss the sauce with the pasta, then plate it and top it with minced parsley and you've got a perfect restaurant-style hack.
There's a lot more T.G.I. Friday's clone recipes over here.
Menu Description: Tender marinated steak, fire-roasted poblanos, cilantro pesto, yellow onions, Mozzarella, Monterey Jack and fresh cilantro. Served with housemade salsa verde.
One of California Pizza Kitchen’s most popular “globally-inspired” pizzas is this fabulous pie topped with strips of marinated flank steak, cilantro pesto, and fire-roasted poblano pepper. I broke it down and hacked all the parts for you—including the awesome salsa verde that goes on top—so that you can assemble two beautiful pizzas that look and taste like the real thing.
Sometimes deliciousness requires patience, so be sure to plan this clone one day in advance to allow your dough to properly proof and the steak to fully marinate. You can also prep the pesto, salsa verde, and roasted poblano one day in advance so that when it comes time to make pizzas the next day, you just need to cook the carne asada, build the pizzas, and bake.
Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”
Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.
Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.
While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.
Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.
Can't get enough Olive Garden? Click here for more of my copycat recipes.
Menu Description: “This fresh-baked pull-apart bread is topped with caramelized butter, brown sugar and cinnamon, baked to a golden brown finish and then topped with vanilla bean ice cream.”
BJ’s signature dessert, and probably its most famous single menu item, is the Pizookie, which is a cookie baked in a small pizza pan, served hot with ice cream on top. But the cookie in the pan isn’t always a cookie. Sometimes it’s a brownie, or in the case of this recent variation on the famous dessert, freshly-baked monkey bread.
Just as in the restaurant, the monkey bread in this clone isn’t originally baked in the 6-inch cake pans (or pizza pans) it’s served in. The monkey bread is baked ahead of time in a larger pan, then the sections of bread are placed into the smaller serving pans, with the gooey side up, and they’re warmed up just before serving.
Great monkey bread needs to be made from scratch, and it’s not hard. Many of the most popular recipes for monkey bread you’ll see are made with instant biscuits in a tube. This is an easier solution to be sure, but monkey bread made with quick dough—dough that’s chemically leavened with baking powder—rather than with hardier yeast dough just doesn’t match up to what you get at the restaurant.
Rather than making the monkey bread in a Bundt cake pan as most traditional recipes call for, we’ll make this one in a single layer in an 8-inch cake pan or deep-dish pizza pan. When the bread is cool, it’s broken up and transferred to two smaller cake pans, warmed up, topped with ice cream, and served.
Make it a complete meal and try my clone recipes for Bj's Avocado Egg Rolls and famous chili.
For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.
Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.
According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.
This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.
The barbecue at Jim N' Nick's is good food. But it's the irresistible mini cheese biscuits served with every meal that have become the signature specialty of this 40-store chain. The sweet little biscuits are made from scratch every day at each restaurant using the same wholesome ingredients I'm including here.
A bag of dry mix can be purchased at the restaurant, but you’re still required to add eggs, butter, cheese, and milk, so why not just make the whole thing from scratch? It's much cheaper than buying the bag of mix, and the biscuits come out better when you use fresh buttermilk rather than relying on the powdered buttermilk included in the dry mix.
Use a mini muffin pan here to make your biscuits the same size as the originals or use a standard muffin pan, if that's all you've got, for bigger muffins. It will take a little longer to cook the larger biscuits (instructions are below), but they will still turn out as addictively delicious as the famous tiny restaurant originals.
Now, what's for dinner? Find recipes your favorite entrees here.
Samuel Bath Thomas immigrated from England to New York City and opened his first bakery there in 1880. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. This hack for Thomas’ English Muffins uses a special kneading process to give the muffins the "nooks and crannies" they are famous for, making craters in the finished bread to better hold on to melted butter and jam.
I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper clone requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps.
The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. Then, when the portioned-out dough has proofed on baking sheets for another 1½ to 2 hours, you par-bake the muffins.
After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. It’s hard, I know. The muffins smell great and you’ve waited all this time, but resist for now and your patience will be rewarded.
When the muffins have had their rest, split them with a fork and toast them as you would any English muffin.
Check out all my top secret recipes for famous bread here.
I’m not sure why Einstein Bros. claims there are just four cheeses in the new Twice-Baked Hash Brown when the ingredients clearly list six kinds of cheese, plus cream cheese. Regardless, the shredded Asiago, Romano, Parmesan, provolone, and mozzarella listed there can be found combined in an “Italian Blend” at many supermarkets, making for an easy start to our home clone. And don’t just be thinking about breakfast for these cheesy potatoes. They work great as a side for any meal.
In the detailed description of the new item, Einstein Bros. claims the hash browns contain two kinds of schmears, which is true, but a little misleading because one of them is just plain cream cheese. The other is onion-and-chive cream cheese, which we can make from scratch. We’ll combine those two shmears into one blend by doubling the cream cheese added to our onion-and-chive schmear formula.
Mix everything together and load the ingredients into a standard 12-cup muffin pan with circles of parchment paper cut out to fit into the bottom of the 12 cups. Without these parchment circles, the hash browns may stick and break when they’re released. You can also use paper muffin cups, if you don’t mind the less crispy, ridged sides.
Bake them the first time for 30 minutes, then cool and store. Now you have a dozen servings of cheesy hash brown potatoes that are easy to finish off by baking them a second time until crispy. They are great served with breakfast, or for dinner as your starchy side alongside beef, chicken, lamb, and many other savory entrees.
You can also make homemade Einstein Bros bagels, sandwiches, and shmears. See if I hacked your favorites here.
The sweet-and-savory breakfast sandwich made with two slices of French toast first appeared on the Burger King menu in 2019, but it was just for a limited time. In 2021, BK brought the breakfast sandwich back, and this time it came with a new ingredient: buttery maple spread. The first version of the sandwich was good, but the sequel with the new maple spread is great.
And that’s right where this clone starts. The hack here for the buttery maple spread is just three ingredients and it will chill out in your fridge while you make the easy French toast. Find small, thin slices of white bread for that. Sara Lee makes a loaf of bread called Delightful that works great.
The real French toast sandwiches come with either sausage, bacon, or ham, so pick your favorite and insert it between the egg and cheese. If your ingredients cool down as you are prepping, just pop each assembled sandwich into your microwave for about 15 seconds prior to serving for perfectly warmed French toast and gooey melted cheese.
Check out more of my Burger King copycat recipes here.
A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.
While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.
Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.
Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.
This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.
This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).
To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.
As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.
On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.
I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.
This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).
One of two pasta dishes currently on the pizza giant’s menu, the Meaty Marinara Pasta was first introduced in a 2008 April Fool’s publicity stunt when Pizza Hut claimed it was changing its name to “Pasta Hut.” No one fell for the prank but they did fall for the pasta, and that's why the Tuscani Creamy Chicken Alfredo Pasta and Meaty Marinara Pasta have been on the menu ever since. The sauce is the big secret here it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.
The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. Boom! No one can resist. You rule.
This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days.
Also check out my clone recipe for Pizza Hut Tuscani Creamy Chicken Alfredo Pasta.
To help fill the void left by a lack of dine-in customers when the coronavirus pandemic struck the U.S. in early 2020, restaurant operators had to get creative. That spring and summer we saw a surge in ghost kitchens and virtual restaurants where all the food was prepared for delivery only. Ghost kitchens are kitchens without seating and minimal, if any, signage. Virtual restaurants are delivery-only services where food is prepared in established restaurant kitchens.
It's Just Wings is a concept cooked up by Brinker, the team behind Chili’s and Maggiano’s, with a menu limited to wings in three styles—bone-in, boneless, and smoked—tossed in your choice of eight creative sauces or two dry rubs. Since I've already hacked a variety of traditional wings and boneless wings, I chose to clone this chain's stand-out smoked wings which are prepared in the same pecan wood smoking ovens (called Combitherms) Chili’s uses to make baby back ribs.
The secret is to brine the chicken first, then blot it dry and rub the skin with oil to help make it crispy while it smokes. If you don’t have a smoker, you can smoke the wings on your grill by heating one side of the grill and placing the wings on the other side. Set wood chips or pellets in foil over the heated side, then close the lid.
I’ve included hack recipes for three of the chain's most notable sauces: Honey Sriracha, Honey Chipotle, and Truffle Hot Sauce. Pick one (or more), toss your wings in it, and dive in. Or maybe you just want to go naked? These wings also taste great without any sauce at all.
Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country.
Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor.
The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor.
The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos.
Find more cool recipes for your favorite snacks here.
In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.
Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.
I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off.
My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.
This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).
Panera Bread’s product information pages refer to a long proofing time when describing the sour characteristic of the chain’s phenomenal bagels, but there is no mention of how long. After several weeks of trying different approaches to proofing these cinnamon bit–filled bagels, I decided the best solution was to form the bagels and proof them overnight in the cold. The next day the bagels came out of the refrigerator not much bigger, but after sitting for several hours at room temperature they more than doubled in size and had a light sourdough flavor like the original.
The cinnamon drops that go into the bagel were also tricky. I needed to come up with a way to make bits of cinnamon/sugar that were crunchy, but not so hard as to break a tooth. I found the best way was to make oven-cooked cinnamon candy bound with cornstarch and milk and tenderized with oil. This sugar mixture is baked in a loaf pan until no longer bubbling, then cooled and shattered into tiny pieces. When the candy is broken up, much of it gets pulverized into dust, which you separate from the crumbs with a sieve. The crumbs are the cinnamon drops used in the bagel, and the cinnamon/sugar powder is used to dust the tops of the bagels just before baking.
I also found that kettling (boiling the bagels) with just a tablespoon of sugar in the water produced a browner bagel than kettling with no sugar, so that’s the technique I’m sharing here. Some techniques call for malt in the water, but sugar works just fine and makes the perfectly shiny, blistered crust you see in the photo.
Panera Bread has amazing soups too! See if I hacked your favorite here.
Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to work on a hack for the chain’s award-winning Original Chili. Why it took so long, I have no idea.
The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.
The preparation technique is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.
When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.
Check here more of my Chili's copycat recipes.
Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”
It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.
I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.
As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.
For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.
This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).
Cream of Tomato Soup Recipe
Two steps and you are done! This easy Cream of Tomato Soup recipe is made from scratch, using fresh tomatoes, yet it requires hardly any work!Flavorful roasted tomatoes, basil, and cream blends together to make a comfort food at it’s best!
I’ve been rescuing garden tomatoes from rotting on the vines like crazy. They’re very thankful to not go to waste outside (yes, my tomatoes confide in me like that).
However, now they’re giving me the stink eye from their new shelter because who can possibly consume that many tomatoes? What was the point of bringing them in if they’re going to just rot on my dining room table?
Well, Tomatoes, the problem is you can kind of be a labor-intensive, drag fest. Any recipe that remotely puts a dent in the mass of you requires blanching, peeling, de-seeding, and canning. Ugh. No time for that craziness.
Cream of Tomato Soup is a hands-off, easy recipe that won’t make you tomato grouchy. Simply throw tomatoes and seasonings on a baking sheet, roast for less than an hour, and blend it up.
How to Make Tomato Soup With Fresh Tomatoes
The easiest tomatoes to use for Cream of Tomato soup recipe are plum or Roma tomatoes because the pulp can easily be removed (see recipe video).
I have also substituted heirloom, yellow, or beefsteak tomatoes. Slice the tomatoes in half and scrape out seeds with a spoon. If the tomatoes are larger, they will have to be roasted a little longer.
Removing the pulp and roasting the tomatoes really concentrates the flavor and makes the simple ingredients shine.
Can You Freeze Tomato Soup?
Yes, but leave out the half and half so the soup doesn’t curdle during reheating. Blend everything together without the cream (soup will be thicker). Let soup cool completely and ladle into freezer quart bags.
When ready to serve Cream of Tomato Soup, defrost bags on counter or in refrigerator. Reheat gently on stove or microwave, adding cream, milk, or half and half towards end to desired consistency.
Creamy Tomato Parmesan Soup
I love soup weather! Especially when I find an easy, delicious soup recipe like this Creamy Tomato Parmesan Soup.
Tomato soup and grilled cheese is a regular menu item at my house. And yes, sometimes I just open up the can of Campbell’s. But it doesn’t take much longer to make this version from scratch.
Made this soup tonight and it’s a winner! The flavor is really fantastic. Added dried basil since I didn’t have any fresh, and topped the soup with shaved parmesan. Really delicious scooped up with some crusty bread!
This soup will take you about 30 minutes from start to finish, and my whole family loves it–even the ones who would normally turn up their noses at the sight of carrots floating in their soup (which, let’s be honest, is pretty much all of them).
I think the trick to this soup–at least for my family–was using the food processor to make sure all of the veggies were in tiny bits.
I even pureed the diced tomatoes before I added them to the soup–not a big deal since my food processor was already dirty from chopping the carrots and onions.
You could also use an immersion blender right in the pot to make it more smooth and creamy. If you want to cut back on the calories a bit, you can replace the cream with half and half or milk.
We just finished nice big bowls of this for lunch. It is easy and delicious! I made it with fat free Half & Half and I don’t think you could tell it wasn’t heavy cream. Thanks for the recipe!
Like I said, we all have those days where we need to use the canned stuff. But if you have 30 minutes to spare, this homemade tomato soup is so much better than the canned stuff!
This reminded me a lot of another family favorite, Creamy Tomato, Sausage and Tortellini Soup. Definitely worth a try if you’re looking for something a bit heartier.
A Velvety and Delicious Creamy Tomato Basil Soup
I wasn’t a fan of tomato soup until this creamy tomato basil soup recipe. Nothing beats this soup and a grilled cheese sandwich on cold days!
Clark Lake Beach Bar
There’s a small Bar & Grill on Clark Lake, about an hour south of me, and it has amazing views of the lake. A few years ago, on a cold Michigan winter’s day, my better half and I stopped there for a bite to eat and watched one of the best sunsets I’ve ever seen. By chance, I had a bowl of soup to warm me up. While I’m not a big fan of Tomato soup, for some reason that day I was craving it. And their creamy tomato soup did not dissapoint!
I’m Normally Not a Tomato Soup Fan
As humans, we all have the comfort zones that we tend to circle back to. Tomato soup is not what I’d call my “go-to”. I don’t remember what else I had to eat that day, but I DO remember that creamy tomato basil soup. It was so velvety smooth and creamy. A big dose of fresh Basil really made it stand out. It certainly wasn’t the same condensed can of soup I remember from my youth. I now know that I have been missing out all this time.
My Quest for A Creamy Tomato Soup Recipe
In my quest to recreate this delicious soup, I believe I know what makes it so delicious: cream cheese and heavy cream! While this may be Keto friendly, it is not a low-calorie food. On that cold winter day, my only care was the comfort of a warm soup. It’s hard to beat a hot, delicious soup on a cold winter day!
Let this creamy tomato basil soup recipe simmer for a few hours. The flavor intensifies as it simmers. If you have access to fresh Basil be sure to use it. Pair this with a grilled cheese sandwich made with sourdough and American cheese, now your talking. Come to think about it, maybe it is in my comfort zone after all!
Tomato Soup Recipe
- 1 quart canned tomatoes, whole or pureed
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 T brown sugar
- 2 tsp basil (optional)
- salt to taste (about 1 tsp)
(This is how I make it, but you can use whatever white sauce you prefer.)
Make the tomato mixture.
Bring tomatoes, celery and onion to a boil and keep at a low boil for 10 minutes. Continue simmering if needed until onion and celery are soft. Remove from heat.
Puree tomato mixture in the blender. (I like to allow it to cool a bit for easier handling. Otherwise, be careful, as it will be hot. Do not let it splash on you.)
Make a white sauce.
Heat butter in sauce pan until melted. Add your flour and mix well until bubbly.
Slowly pour in your milk, stirring with a wire whisk constantly. As the milk heats up the butter melts and the flour mixes in clump-free!
Stirring constantly, simmer until thickened. Stir in basil or any other desired spices.
Combine, make it as creamy as you’d like.
Stir white sauce into the tomato puree.
If you like more tomatoey (I think I just made that word up), use less white sauce if you like very creamy tomato soup, dump it all in! Heat through and serve.
Meal Prep With Pressure Cooker Tomato Soup
One of the best things about this pressure cooker tomato soup is that it is a true &lsquodump and start&rsquo recipe. This makes it suuuuuuch a great meal prep solution since you can easily whip up a batch whilst doing other things.
I have even been known to make multiple batches in a row then store some in the fridge for the coming week and the rest in the freezer for later. Because having healthy, hearty and delicious soup at the ready is a huge stress relief for those busy days&hellipand weeks. #amiright?
How to make Instant Pot Tomato Soup?
Step-1: Saute chopped onion, garlic in butter and olive oil
Step-2: Stir in crushed canned tomatoes, chicken stock and seasonings. Cook in manual for 8 minutes and then in warm mode for 5 minutes
Step-3: Using immersion blender, puree mixture until smooth (if you do not own one, puree everything in a blender and transfer back into the instant pot.
Step-4: Bring to a boil again and continue cooking for 5-8 minutes, to thicken
Step-5: Stir in heavy cream, honey and chopped basil. Cook for another minute.
Cut 1 garlic clove in half and set aside. Smash remaining 5 garlic cloves and peel. Peel 2 onions and coarsely chop. Peel 2 carrots and coarsely chop. Open and drain 28-oz. can tomatoes into a colander set over a large bowl to catch juices.
Heat 3 Tbsp. oil in a large pot or Dutch oven over medium. Add garlic, onion, and carrots season with salt and pepper. Cook, stirring often, until onion is translucent and just starting to brown around the edges, 8–10 minutes.
Add 1 tsp. paprika and stir to coat vegetables. Cook, stirring, until fragrant. Add whole tomatoes and cook, stirring often, until tomatoes start to burst and break down, 10–15 minutes.
Meanwhile, grate 4 oz. cheddar cheese on the large holes of a box grater.
Add 15-oz. can crushed tomatoes, reserved tomato juices, 2 Tbsp. Worcestershire sauce, and 1 cup water to pot and season with salt and pepper. Bring to a simmer, reduce heat to low, and cook 8–10 minutes, just to help flavors meld.
Remove from heat and purée soup with an immersion blender until smooth.
Stir about ¼ cup hot soup into ¼ cup sour cream in a small bowl, then stir back into soup (for a creamier soup, feel free to add more). Taste and season with more salt and pepper, if needed. Don’t let soup come back to a boil at this point or sour cream may split.
Place a rack in top position of oven heat broiler. Place 4 slices bread on foil-lined rimmed baking sheet and drizzle both sides with remaining 2 Tbsp. oil.
Broil bread until one side is golden and toasted, then remove from oven and turn slices. Broil until second side is golden.
Remove from oven and rub cut sides of remaining garlic cloves over top of toasted bread.
Arrange grated cheese over bread, dividing evenly. Broil until cheese is melted and bubbling.
Ladle soup into bowl and top with a dollop of sour cream.
Cut bread into soldiers and serve with soup.
Do Ahead: Soup can be made 3 days ahead. Let cool, cover, and chill. Reheat gently over medium-low, stirring occasionally.
How would you rate Creamy Tomato Soup with Cheese Toasties?
Such a good soup, I've made it a few times. To fix the grittiness I add an extra cup or so of water and simmer longer to break down the veg more before blending.
Turned out great! Didn't make any modifications and it was simple but still satisfying. I don't have an immersion blender, so I just did two batches in my regular blender and it worked out great.
My dad wanted tomato soup and grilled cheese, I remembered that I found this recipe, and he was not against me making dinner. I used one onion because it was so hard for me to continue cutting onions because EVERY time they make me cry. That was the only modification that I made and it still turned out delicious. It was thick and a bit chunky, I tried my best in blending the soup but the size of my pot didn't allow me to go as deep. Despite all of this, it was delicious and my parents will probably ask me to make it again.
This recipe is the ULTIMATE comfort food. So delicious and satisfying, and easy to make! I don’t have an immersion blender, so I used my nutribullet and it worked perfectly! Also, I’ve tried Greek yogurt and sour cream and it tastes the same!