Panera 10 vegetable soup
Panera 10 vegetable soup recipe is so easy to make at home. This soup launched to Panera customers in 2019. Garden vegetable soup is one of the lowest calorie soups you can get at your local Panera bread restaurants. And now you can make this under 300 calorie soup at home! Panera’s new soup was the only vegan soup introduced in 3 years as part of a push to introduce plant based meals.
Is this soup just like Panera’s original?
Panera’s version of this vegan 10 vegetable soup has a few more ingredients than our version (like yeast extract and potato flour among a few others.) Our version has lot’s of healthy goodness, fresh lemon and lime, and barley instead of brown rice. (cause barley cooks quick, and we love it) Depending on what you have at home, you can swap ingredients as needed. If you would prefer green beans instead of spinach, make it happen. This calls for red peppers and yellow peppers, but green bell peppers will work just fine! You can make this in an instant pot, or a slow cooker! You can even make a large pot of it over medium heat on the stove, and let it simmer through out a Sunday, so you have soup for lunch for the week!
Simply put, your choice of options on what to add, or how to cook, is up to you! We know you will love using aleppo chile as a seasoning, if you can find it, but regular chil pepper will due just fine. Your taste buds will love the cozy goodness that this copy-cat Panera vegetable soup will bring you! Feel free to serve this in a bread bowl on a cold day, with a lemon wheel on top, and freshly squeezed lime juice. This is the perfect rainy day meal.
Quality Ingredients that make this soup so good!
Olive oil: Provides a rich and smooth base for sautéing vegetables and building flavors.
Onion: Adds a savory and slightly sweet flavor base to the soup.
Carrots: Offer natural sweetness and a vibrant orange color, enhancing both taste and aesthetics.
Celery: Contributes a refreshing and mild flavor, adding depth to the soup’s taste profile.
Poblano peppers: Bring a mild heat and smokiness, balancing out the sweetness of other vegetables.
Yellow bell pepper: A dds sweetness and bright color, diversifying the visual appeal of the soup.
Red bell pepper: Offers sweetness and a slightly tangy taste, complementing the other flavors.
Chickpeas: Add protein and a hearty texture to the soup, making it more satisfying.
Corn: Imparts natural sweetness and adds a pleasant crunch to each spoonful.
Spinach: Provides a nutritious element, introducing a pop of green and a slightly earthy taste.
Fire roasted tomatoes: Infuse a deep, smoky flavor that enhances the overall complexity of the soup.
Garlic: Intensifies the savory and aromatic qualities of the soup.
Barley: Offers a chewy texture and nutty flavor, making the soup more substantial.
Tomato paste: Enhances the tomato flavor and adds a hint of acidity to balance other tastes.
Lemon: Adds a refreshing citrusy note, brightening up the soup’s flavors.
Lime: Contributes tanginess and freshness, complementing the other ingredients.
Aleppo chili powder: Provides a mild, fruity heat that adds depth without overpowering.
Paprika: Offers a smoky and slightly sweet flavor, enriching the overall taste profile.
Vegetable Bouillon: Provides concentrated vegetable flavor, enhancing the soup’s base.
White wine: Adds a layer of complexity and depth to the broth.
Bay leaves: Infuse a subtle earthy aroma and flavor, contributing to the overall balance.
Thyme: Brings herbaceous notes, enhancing the overall savory profile of the soup.
Vegetable stock or vegetable broth: Forms the flavorful foundation of the soup, tying all ingredients together.
Pepper: Elevates the soup’s taste with a gentle spice and warmth.
Together, these ingredients create a well-rounded, flavorful, and visually appealing Panera 10 Vegetable Soup that’s satisfying and comforting to enjoy.
Delicious Panera 10 Vegetable Soup: A Step-by-Step Guide
There’s something incredibly satisfying about a warm and hearty bowl of Panera’s 10 Vegetable Soup. Packed with flavors and wholesome ingredients, this soup is a comfort food favorite for many. If you’ve ever wondered about recreating this delectable dish at home, you’re in luck! In this blog post, we’ll walk you through the simple steps to prepare this soup that’s both nourishing and delightful.
Step 1: Sautéing the Aromatics Begin by heating olive oil in a large pot over medium heat until it’s hot and shimmering. Add in finely chopped carrots and celery, and sauté them for about 2 minutes until they begin to soften. Give it a flavorful kick with 8 grinds of fresh black pepper. Incorporate the onions and garlic, and sauté for an additional minute.
Step 2: Building Flavors Introduce a rich blend of flavors by adding roasted veggie Better than Bouillon paste, tomato paste, thyme, paprika, and Aleppo chili powder to the mix. Stir these ingredients together with the sautéed veggies, allowing them to meld for 2-3 minutes. This will help cook down the tomato paste and create a harmonious base for your soup.
Step 3: Infusing Depth with Wine To add depth and complexity, deglaze the pan by pouring in white wine. Use a wooden spoon to scrape down any of the delicious browned bits from the bottom of the pot, infusing your soup with layers of flavor. You may use vegetable stock in place of wine if you prefer.
Step 4: The Heart of the Soup Introduce the trio of peppers and give the mixture a good stir. Pour in the vegetable stock, along with the roasted tomatoes and a bay leaf. Turn up the heat and bring the concoction to a gentle boil.
Step 5: Adding Hearty Elements Lower the heat to medium-low and incorporate the cooked barley, chickpeas, and frozen corn into the simmering soup. For a burst of citrusy freshness, squeeze in both fresh lemon and lime juice. Cover the pot and let everything simmer for approximately 10 minutes, allowing the flavors to meld beautifully.
Step 6: Finishing Touches Uncover the pot and give the soup a good stir. Introduce the spinach, which will gently wilt within 1-2 minutes in the warm broth. With all the ingredients perfectly mingled, turn off the heat.
Step 7: Presentation Enhance the visual appeal and taste of your Panera 10 Vegetable Soup by garnishing it with thin lemon slices or serving lemon wedges on the side. This citrusy addition adds a delightful zing to every spoonful.
With these easy-to-follow steps, you’re well on your way to enjoying a comforting bowl of Panera’s 10 Vegetable Soup right in the comfort of your home. This recipe allows you to savor the flavors you love while adding your own personal touch. So, gather your ingredients, put on your apron, and embark on a culinary journey that promises both nourishment and satisfaction.
What to serve with Panera 10 vegetable soup:
For the lowest calorie count, serve this soup on it’s own. However, a toasted piece of sourdough is perfect to dunk into this soup. Our sourdough bread is made with just flour, water, and salt, so it is a great vegan option. Other great side dishes would be cornbread, biscuits, or yeast rolls.
How to store leftovers:
You can store this soup on a large container in the fridge, or divide it into single servings. You can use small mason jars or any type of plastic container. If you plan on eating the soup that week, just keep in the fridge. We also put a few in the freezer to use in the upcoming weeks for lunch. Simply take out of fridge the night before, and let sit on counter at work, then re-heat on low in the microwave.
Check out this post with more Vegan Soups!
10 Simple Vegan Soups
By Another Tablespoon Blog
Equipment
- Soup pot
- spoon
Ingredients
- 2 tablespoons olive oil
- 4 large carrots chopped
- 4 stalks of celery chopped
- 1 medium yellow onion chopped
- 4 cloves of garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons Better than Bouillon Seasoned Vegetable base
- 1 poblano pepper chopped
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 2 cups cooked barley
- 1 15 ounce can of chickpeas
- 1 10 ounce bag of frozen corn
- 2 cups chopped fresh spinach
- 2 14.5 ounce cans fire roasted tomatoes
- 1 tablespoon dried thyme
- 2 teaspoons aleppo chili powder
- 1 teaspoons smoked Paprika
- 1/2 cup white or red wine
- 2 bay leaves
- Juice of 1/2 a lemon
- Juice of 1 lime
- 32 ounces of vegetable stock or vegetable broth
- Black pepper
Instructions
How to prepare Panera 10 vegetable soup:
- In a large pot, heat olive oil on medium heat until hot. Add carrot and celery. Sauté until for 2 minutes. Add 8 grinds of black pepper. Add in onions and garlic, and sauté for another minute or so.
- Add in the roasted veggie Better than Bouillon paste, tomato paste, thyme, paprika, aleppo chili powder. Stir together with the veggie mixture for 2-3 minutes to cook down the tomato paste.
- Deglaze the pan by adding in the white wine, by scraping down any of the brown bits with a wooden spoon.
- Add the trio of peppers and stir.
- Add the stock, roasted tomatoes, and bay leaf, and bring to a boil.
- Turn the heat to medium-low and add in the cooked barley, chick peas and frozen corn. Squeeze in the fresh lemon and lime, then cover and simmer for about 10 minutes.
- Uncover the soup, stir, then stir in the spinach (it should wilt in about 1-2 minutes), then turn off the heat.
- Garnish the Panera 10 Vegetable soup with lemon slices, or serve lemon wedges on the side.
Nutrition
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Biana
Love all the veggies in the soup! It looks so healthy, a perfect recipe for fall.
Bruce and Dina Miller
Biana,
We are ready for Soup season!!
Thank you,
Dina and Bruce
Holley
I love that I can make one of my favorites at home! My household loves this vegetable soup recipe!
Bruce and Dina Miller
Holley,
Oh yay! That makes us so happy!
Dina and Bruce
Holly
This soup was so healthy and delicious too!
Bruce and Dina Miller
Holly,
A great pot of soup for dinner and leftovers! So glad you liked it!
Dina and Bruce
Nikki
I love making my favorite restaurant meals at home. This was a winner for sure!
Bruce and Dina Miller
Nikki,
Awe, thank you so much! We appreciate your comment!
Dina and Bruce
Tara
Oh yum! Such a delicious soup. I love all those flavors and the garnish with the lemon slices.
Andrea
Oh My! I definitely need a big bowl of this hearty, comforting and fabulous vegetable soup.
Bruce and Dina Miller
Andrea,
Such a simple soup, we hope you make it soon!
Dina and Bruce
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Easy, hearty and packed with flavor; my favorite recipe from Panera from the comfort of my own kitchen!
Bruce and Dina Miller
Sara,
Love it! Made at home is best!
Dina and Bruce
Kechi
What a filling vegetable soup; I the healthy ingredients list! I have bookmarked to make this next weekend. Thanks so much for sharing!
Bruce and Dina Miller
Kechi,
Awe, y’all just made our day! Thank you!
Dina and Bruce
Gianne
I recently tried this recipe and I must say, it exceeded my expectations. The combination of fresh vegetables and savory broth made for a delicious and satisfying meal. Highly recommended!
Emily
This hearty and flavorful soup is an instant favorite! It was perfect with homemade sourdough! Bye bye, Panera!
Ann
I love Paneras soups but obviously don’t want to go there everyday. This is awesome. Thanks!
Casey
So tasty. You’d never know this was low calorie! I really enjoyed this one.
Chenee
This was a great soup – even the kids loved it, and I totally did not see that coming! Next time I think I’ll make a double batch and freeze some.
Bruce and Dina Miller
Chenee,
Wow! That is so great! Love that they liked it!!!
Thank you,
Dina and Bruce
Kim
OOH I love getting this at Panera. I can’t wait to make it at home and actually have leftovers!
Suja md
Perfect! I love this recipe! I haven’t made one in ages. Thanks for the idea!
Bruce and Dina Miller
Suja,
I hope you make this soup soon.
Dina and Bruce
Denay
This soup is fantastic! Even better than Panera.