T.G.I. Friday's® Black Bean Soup

2 tbsp vegetable oil
¾ cup diced white onion
¾ cup diced celery
½ cup diced carrot
¼ cup diced green bell pepper
2 tbsp minced garlic
4 x 15 oz cans black beans
4 cups chicken stock
2 tbsp apple cider vinegar
2 tsp chili powder
½ tsp cayenne pepper
½ tsp cumin
½ tsp salt
¼ tsp concentrated liquid smoke (hickory)
for garnish :
shredded cheddar/Monterey jack cheese blend
chopped green onion

Heat 2 tablespoons of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it's called), for 15 minutes or until the onions are practically clear. Keep the heat low enough that the vegetables don't brown ensure not to burn the garlic or it will cause the dish to be bitter.

While you cook the vegetables, pour the canned beans into a strainer and rinse them under cold water. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth.

When the vegetables are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and all other ingredient except for cheese, green onions and sour cream, into the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.

T.G.I. Friday's® Gazpacho

1 cup tomato juice or V8 (for an additional vegetable kick)
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt (add salt in 1 teaspoon increments and
taste each time; it will depend on how ripe and juicy your
tomatoes are as to how much salt you need)
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green bell peppers*
2 to 3 ribs celery, washed and rough chopped*
2 large ripe tomatoes
1 medium size cucumber , washed, peeled and seeded

* Amount of onion, green pepper and celery should be about the same.

Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables - Gazpacho should be like a small-diced Salsa).

Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.

Taste and add salt as needed.

Serve well-chilled and garnish with a lime and fresh ground pepper.

T.G.I Friday's® French Onion Soup

6 tablespoons butter
1 tablespoon olive oil
3 lbs yellow onions, peeled and thinly sliced
1 teaspoon sugar
salt
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
fresh ground black pepper
4 hamburger buns
8 slices provolone cheese

Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stockpot.Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent.Increase heat to high, remove lid, add sugar, and salt.Sauté, stirring often until onions are very soft, and a deep golden brown.Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes.

Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine.Season to taste with salt and pepper, and simmer for 30 minutes.

Preheat oven to 425° degrees.Brush hamburger buns or french bread with remaining butter,and place bread in oven, and let this brown.When the bread as browned remove it from the oven.

In 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup.Add one slice of provolone, and place soup bowls in a baking dish, and place into oven.When the cheese has toasted remove.

T.G.I. Friday's® Broccoli Cheese Soup

4 cups chicken broth
1 cup water
1 cup half-and-half cream
5 slices cheddar cheese slices
1/2 cup flour
1/2 teaspoon dried onion flakes
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
1/2 cup shredded cheddar cheese (to garnish)
2 teaspoons minced fresh parsley (to garnish)

Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low.

Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.

For each serving spoon one cup of soup into a bowl and garnish with a tbsp of shredded cheese and a pinch of parsley.