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panera 10 vegetable soup in a pot with bread and a spoon
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Panera 10 Vegetable Soup Recipe

Panera 10 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! We use lots of veggies, including fresh and frozen. Use what you have on hand, and make it your own!
Course Soup
Cuisine American
Keyword soup, vegetable, vegetarian
Prep Time 40 minutes
Total Time 1 hour
Servings 10
Calories 200kcal
Author Bruce and Dina Miller

Equipment

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

Serving: 1bowl | Calories: 200kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 415mg | Potassium: 588mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5480IU | Vitamin C: 59mg | Calcium: 71mg | Iron: 3mg