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Soups

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    Score: 4.50. Votes: 26

    Got one of those cool hand blenders? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency, just like the original. If you don't have a hand blender, also called a stick blender, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky texture and nutty flavor that isn't found in most pea soups.

    Nutrition Facts
    Serving size–2 cups
    Total servings–4
    Calories per serving–450
    Fat per serving–3g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur. 

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    Score: 4.82. Votes: 301

    Menu Description: "White and red beans, ground beef, tomatoes and pasta in a savory broth."

    It's amazing how many lousy clone recipes for this delicious chili-like soup are floating around. Cooking message boards, and questionable sites that claim to have "actual restaurant recipes" have for years passed off numerous versions that disapoint home chefs. Other formulas leave out major ingredients that you can clearly see in the real thing, like the carrots, or ground beef, or two kinds of beans. Others don't even get the pasta right—it's clearly ditalini pasta, which are short little tubes. If you want the taste of Olive Garden's famous Pasta e Fagioli at home, this may be the only recipe that will live up to a side-by-side taste test. Beware of imitation imitations!

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.59. Votes: 51

    In Zagat's 1995 New York City Restaurant Survey, Le Cirque 2000, one of the city's most upscale restaurants, received a 25 rating out of a possible 30. In the same guide, Al "The Soup Nazi" Yeganeh's Soup Kitchen International scored an impressive 27. That put the Soup Nazi's eatery in 14th place among the city's best restaurants for that year.

    It was common to see lines stretching around the corner and down the block as hungry patrons waited for their cup of one of five daily hot soup selections. Most of the selections changed every day, but of the three days that I was there, the Mexican Chicken Chili was always on the menu. The first two days it was sold out before I got to the front of the line. But on the last day I got lucky: "One extra-large Mexican Chicken Chili, please." Hand over money, move to the extreme left. 

    Here is a hack for what has become one of the Soup Nazi's most popular culinary masterpieces. If you like, you can substitute turkey breast for the chicken to make turkey chili, which was the soup George Costanza ordered on the show.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

    Update 1/9/17: Replace the 10 cups of water with 8 cups of chicken broth for a shorter simmer time and better flavor. I also like using El Pato tomato sauce (recipe calls for 1/2 cup) for a bit more heat. 

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    Score: 4.88. Votes: 210

    Dave Thomas, Wendy's late founder, started serving this chili in 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this Wendy's copycat chili recipe is a great version of the one served in the early 90s. Try topping it with some chopped onion and Cheddar cheese, just as you can request in the restaurant.

    Source: Top Secret Recipes by Todd Wilbur.

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    Score: 4.90. Votes: 10

    It may not be listed on the menu, but this is Applebee's most ladled soup each and every day. Just be sure you have some oven-safe soup bowls on hand before you jump into this clone, since you're going to pop the dish under the broiler to brown and melt the cheese on top. Under the gooey melted provolone of the original version you get from Applebee's is a unique round crouton that's made from bread that looks like a hamburger bun. So that's what we'll use for our clone. The round shape of the bread is perfect for topping this Applebee's French onion soup recipe.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.93. Votes: 14

    Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

    The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.30. Votes: 10

    Menu Description: "Meaty and spicy, served piping-hot with chopped onions, shredded cheddar, and a whole jalapeño."

    When you're craving a big hot bowl of hearty chili to warm the bones and fill your belly make one that has become a classic. This hack of the Lone Star signature is easy-to-make, low in fat, and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeño to the pot to aggressively stoke some internal flames.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 5

    Arthur Simms was in the restaurant business for many years before he opened the first Mimi's Cafe with his son, Tom, in Anaheim, California in 1978. Back in the Golden Age of Hollywood Arthur was the guy running things in the MGM Studios commissary where, on any given day, Jean Harlow, Clark Gable and Judy Garland might stop in for a grazing. Arthur named his New Orleans-influenced, bistro-style restaurant after a woman he met and fell in love with in Paris during the war. Today it's Tom who runs the show at this growing 93-unit chain where regulars return for the staple favorites including the French Market Onion SoupCarrot Raisin Bread and the delicious corn chowder, cloned right here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.10. Votes: 10

    Menu Description: "Fresh vegetables, beans and pasta in a light tomato broth—a vegetarian classic."

    This copycat Olive Garden minestrone soup recipe is jam-packed with beans, zucchini, onion, tomatoes, carrots, pasta, and spices; but O.G.'s secret formula doesn't include chicken broth. Canned vegetable broth found in the soup aisle of most markets works as a base here in this secret formula that bursts with flavor as a purely vegetarian dish.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 6

    If you start making black bean soup in the morning using other recipes out there, you're lucky to be slurping soup by lunchtime. That's because most recipes require dry beans that have to re-hydrate for at least a couple hours, and many recipes say "overnight." But, you know, tomorrow is just too far away when you're craving soup right now. So, for this often requested clone recipe, I sped up the process by incorporating canned black beans, rather than the dry ones. That way, once you get all the veggies chopped, you'll be souped up in just about an hour. Friday's version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most supermarkets. Just be sure to get the kind that says "hickory flavor."

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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