Texas Roadhouse Soup [Potato & French Onion Soups Recipe]

Both soups are available in cup or bowl sizes. They can also be ordered as part of a combo meal, which includes an entree, two sides, and a breadstick.

Here are some additional details about the soups:

• Country Vegetable Soup:
  • Made with fresh, seasonal vegetables
  • Simmered with chicken breasts for added flavor
  • Hearty and satisfying
  • Perfect for a cold winter day
• Chili:
  • Made with ground beef, beans, onions, tomatoes, and spices
  • Hearty and flavorful
  • Perfect for a quick and easy meal

Texas Roadhouse Potato Soup Recipe

Here’s a recipe inspired by Texas Roadhouse Loaded Potato Soup that you can try:

Ingredients:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• Salt, to taste
• 4 cups chicken broth
• 2 pounds russet potatoes, peeled and diced
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• Chopped chives, for garnish (optional)

Instructions:

1. Melt butter and olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, thyme, oregano, and pepper. Cook for one minute, stirring constantly.
3. Add chicken broth and potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Remove from heat and let cool slightly. Using an immersion blender or a blender in batches, puree the soup until smooth. Do not over-blend, as you want some chunks of potato remaining.
5. Return soup to pot and stir in heavy cream, sour cream, and cheddar cheese. Heat over low heat until cheese is melted and soup is warmed through. Do not boil.
6. Taste and adjust seasonings as needed.
7. Serve hot, garnished with crumbled bacon and chives (optional).

Tips:

• For a richer flavor, use half heavy cream and half half-and-half.
• To make the soup thicker, mash some of the cooked potatoes before blending.
• You can also add other toppings like shredded chicken, diced ham, or crumbled sausage.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Texas Roadhouse French Onion Soup

Here’s a recipe inspired by it:

Ingredients:

• 4 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced (about 6 cups)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried bay leaf, crumbled
• 1 tablespoon all-purpose flour
• 4 cups beef broth
• 1 cup dry white wine (like Pinot Grigio)
• 2 cloves garlic, minced
• 4 slices French bread, toasted
• 1 cup shredded Gruyère cheese

Instructions:

1. Melt butter in a large Dutch oven over medium heat. Add onions, salt, pepper, thyme, and bay leaf. Cover and cook for 45 minutes, stirring occasionally, until onions are softened and golden brown.
2. Increase heat to medium-high and cook, uncovered, for an additional 15 minutes, stirring occasionally, until onions are caramelized and deep brown.
3. Sprinkle flour over onions and cook for 1 minute, stirring constantly.
4. Gradually whisk in beef broth and white wine. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove bay leaf and discard. Stir in garlic.
6. Preheat oven to 400°F (200°C).
7. Ladle soup into oven-safe bowls. Top each bowl with a toasted French bread slice and sprinkle with Gruyère cheese.
8. Bake for 5-7 minutes, or until cheese is melted and bubbly.
9. Broil for 1-2 minutes, watching closely, until cheese is golden brown and crispy.