Panera 10 Vegetable Soup Recipe

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.

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. 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.

What you will need for Panera 10 Vegetable Soup Recipe:

  • Olive oil
  • Onion
  • Carrots
  • Celery
  • Poblano peppers
  • Yellow bell pepper
  • Red bell pepper
  • Chickpeas
  • Corn
  • Spinach
  • Fire roasted tomatoes
  • Garlic
  • Barley
  • Tomato paste
  • Lemon
  • Lime
  • Aleppo chili powder
  • Paprika
  • Vegetable Bouillon
  • White wine
  • Bay leaves
  • Thyme
  • Vegetable stock or vegetable broth
  • Pepper

How to prepare Panera 10 vegetable soup:

  1. 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.
  2. 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.
  3. Deglaze the pan by adding in the white wine, by scraping down any of the brown bits with a wooden spoon.
  4. Add the trio of peppers and stir.
  5. Add the stock, roasted tomatoes, and bay leaf, and bring to a boil.
  6. 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.
  7. Uncover the soup, stir, then stir in the spinach (it should wilt in about 1-2 minutes), then turn off the heat.
  8. Garnish the Panera 10 Vegetable soup with lemon slices, or serve lemon wedges on the side.

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.

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.

Print
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panera 10 vegetable soup in a pot with bread and a spoon

Panera 10 Vegetable Soup Recipe


Ingredients

Units Scale
  • 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:

  1. 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.
  2. 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.
  3. Deglaze the pan by adding in the white wine, by scraping down any of the brown bits with a wooden spoon.
  4. Add the trio of peppers and stir.
  5. Add the stock, roasted tomatoes, and bay leaf, and bring to a boil.
  6. 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.
  7. Uncover the soup, stir, then stir in the spinach (it should wilt in about 1-2 minutes), then turn off the heat.
  8. Garnish the Panera 10 Vegetable soup with lemon slices, or serve lemon wedges on the side.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes`
  • Category: Soup

Keywords: soup, vegan, vegetarian, panera 10 vegetable soup, panera copycat

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

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