Are you a fan of the famous Panera Bread 10 vegetable soup recipe? If so, you’re in luck! Today we’re going to delve into the flavorsome world of this delicious soup, and how you can create your own copycat version at home. A medley of your favorite soups all in one, this hearty and healthy dish is a perfect rainy day meal or a warming lunch on a cold day. Let’s dive right in!
Behold the Beauty of Panera Bread 10 Vegetable Soup
Vegetable soup is a classic favorite, and this Panera Bread 10 vegetable soup recipe is no exception. With a variety of fresh vegetables, hearty grains, and flavorful broth, it’s like a garden vegetable soup but with a Panera twist. From the first time you taste it, you’ll understand why it’s one of the most popular picks at this fast-food chain.
The Magic Ingredients
There’s no denying the ingredient list for Panera’s ten vegetable soup is extensive. From the vibrant poblano peppers and red bell pepper to the chewy brown rice and wheat berries, every component adds a distinctive touch. The addition of garbanzo beans and green beans not only adds to the healthy goodness but also packs in the grams of protein. And let’s not forget the exotic lemon zest, a secret ingredient that gives the soup a unique zesty note.
Cooking Method
Whether you opt for a slow cooker, Instant Pot, or the traditional large pot on a stove, creating this Panera Bread 10 vegetable soup recipe is a snap. Start by sauteing the vegetables in olive oil over medium heat, then add in the tomato paste and your spices. After a few minutes of cooking, add the vegetable broth base and let the healthy soup simmer until all the flavors meld together.
Spice it Up!
Add a kick to your soup with spices like red pepper flakes, garlic powder, and onion powder. If you’re feeling adventurous, try a dash of Aleppo chili powder. The perfect balance of heat and flavor, it’s the secret ingredient that will take your soup from good to great.
The Unconventional Add-Ins
What makes the Panera Bread 10 vegetable soup recipe distinctive are its unconventional add-ins. This includes ingredients like soy sauce for umami, lemon juice for tang, and a sprinkle of chia seeds for added texture and nutrition. These add-ins might seem unusual but trust us, they make a world of difference in the taste and texture of the soup.
Accompaniments
No bowl of soup is complete without a side. Try serving your soup with a grilled cheese sandwich or a side salad. If you’re feeling fancy, a garlic herb crostini or a rustic bread bowl would make for a gourmet pairing. The possibilities are endless!
Storing Tips
This recipe makes a big batch of soup, perfect for meal prep. Store the leftover soup in an airtight container and refrigerate. When you’re ready to enjoy, simply reheat on medium-low heat. It tastes just as good, if not better, the next day!
Perfect Soup for Everyone
Whether you’re a vegetarian, vegan, or just someone who loves a good vegetable soup, this recipe is for you. It’s a healthier option, packed with a variety of healthy vegetables and a cup of the new soup provides a good dose of nutrition. It’s indeed a Mediterranean diet-approved meal!
Conclusion
With its hearty vegetables, flavorful broth, and unique add-ins, the Panera Bread 10 vegetable soup recipe is a winner. So next time you’re craving a bowl of Panera Bread’s new soup, why not head to the grocery store and whip up your own version? It’s the best way to enjoy this delicious soup, right in the comfort of your own home.
Homemade Panera Bread 10 Vegetable Soup Recipe
This hearty and comforting 10 vegetable soup recipe is inspired by the classic Panera Bread dish. It's the perfect way to get your daily dose of veggies, and it's sure to warm you up on a cold day.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup chopped fresh spinach
- 1/2 cup diced green beans
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup peas (fresh or frozen)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cooked small pasta (like ditalini)
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.
- Add the carrots, celery, red and green bell peppers to the pot. Stir well and cook for another 5 minutes.
- Add the zucchini, yellow squash, tomatoes, spinach, green beans, corn, and peas to the pot. Stir well to combine.
- Pour in the vegetable broth. Stir in the basil and oregano.
- Bring the soup to a boil. Once it's boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- While the soup is simmering, cook the pasta according to the package instructions. Drain well.
- Add the cooked pasta to the soup. Stir well to combine. Season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with fresh parsley before serving.
Notes
This recipe is flexible, feel free to substitute any of the vegetables with your favorites or what you have on hand.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 800mgCarbohydrates: 33gNet Carbohydrates: 26gFiber: 7gSugar: 9gSugar Alcohols: 0gProtein: 6g