Panera Bread Vegetable Soup
This Panera Bread Vegetable Soup is a cozy copycat filled with fresh vegetables, hearty grains, and savory spices. Naturally vegan and freezer-friendly, it’s perfect for meal prep or stress-free hosting. Enjoy this comforting bowl for family dinners, easy lunches, or sharing with guests.
Ingredients
Produce
- 1 cup yellow onion finely minced
- 3 cloves garlic finely minced (use fresh for best flavor)
- 1/3 cup poblano pepper finely diced (adjust to taste)
- 3/4 cup celery diced
- 3/4 cup yellow bell pepper chopped
- 3/4 cup red bell pepper chopped
- 1/2 cup carrots diced
- 1/3 cup carrots finely grated (or pureed)
- 3/4 cup corn fresh or frozen
Pantry & Canned
- 6 ounces tomato paste
- 1 1/2 tablespoons soy sauce
- 2 tablespoons olive oil
- 15 ounces fire-roasted tomatoes canned, chopped
- 15 ounces garbanzo beans canned, rinsed and drained
- 8 cups vegetable stock
- 3 tablespoons vegetable base like Better Than Bouillon
Grains & Seeds
- 1/4 cup spelt
- 1/4 cup soft white wheat berries
- 1/4 cup sprouted short grain brown rice
- 1/4 cup sprouted red fife or red wheat berries
- 1 tablespoon nutritional yeast or yeast extract
- 2 tablespoons chia seeds
Seasonings
- 1 tablespoon dried basil
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon lemon zest or 1 teaspoon dried lemon peel
- 1 teaspoon chili powder or Aleppo, or paprika + pinch of cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon mustard powder
- 2 bay leaves
- 1 tablespoon ground cumin
Thickener and Finishing Touches
- 2 tablespoons cornstarch optional, for thickening
- 1/2 cup water to be mixed with cornstarch to make a thickener (optional)
- 2 cups spinach chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt or to taste
Instructions
Cook the Aromatics
- Heat olive oil in a large soup pot over medium heat.2 tablespoons olive oil
- Add onion and cook until softened, about 3–4 minutes.1 cup yellow onion
- Stir in garlic and cook for 1 more minute.3 cloves garlic
- Add poblano pepper, celery, yellow bell pepper, and red bell pepper. Cook for another 2–3 minutes.1/3 cup poblano pepper, 3/4 cup celery, 3/4 cup yellow bell pepper, 3/4 cup red bell pepper
- Stir in tomato paste and soy sauce until fully combined.6 ounces tomato paste, 1 1/2 tablespoons soy sauce
Add the Vegetables
- Mix in diced carrots, grated carrots, corn, fire-roasted tomatoes, and garbanzo beans.1/2 cup carrots, 1/3 cup carrots, 3/4 cup corn, 15 ounces fire-roasted tomatoes, 15 ounces garbanzo beans
Build the Soup Base
- Pour in vegetable stock and stir in vegetable base.8 cups vegetable stock, 3 tablespoons vegetable base
- Add spelt, wheat berries, brown rice, and red fife (or red wheat berries).1/4 cup spelt, 1/4 cup soft white wheat berries, 1/4 cup sprouted short grain brown rice, 1/4 cup sprouted red fife
- Stir in nutritional yeast, chia seeds, dried basil, rice wine vinegar, and lemon zest.1 tablespoon nutritional yeast, 2 tablespoons chia seeds, 1 tablespoon dried basil, 1 1/2 tablespoons rice wine vinegar, 1 tablespoon lemon zest
- Season with chili powder, garlic powder, onion powder, mustard powder, bay leaves, and cumin.1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon mustard powder, 2 bay leaves, 1 tablespoon ground cumin
- Bring to a boil, then reduce to low. Cover and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
Thicken the Soup (Optional)
- In a small jar, shake cornstarch and water until smooth.2 tablespoons cornstarch
- In the last 15 minutes of cooking, stir in the cornstarch mixture to slightly thicken the soup.
Finish and Serve
- Remove the lid and stir in chopped spinach, lime juice, and salt.2 cups spinach, 2 tablespoons fresh lime juice, 1 teaspoon salt
- Simmer for 5 minutes more.
- Remove bay leaves, taste, and adjust seasoning if needed.
- Serve hot with crusty bread or a side salad.
Notes
Smart Short Cuts and Substitutions
Fridge: Store in airtight containers for up to 4 days. Add a splash of broth when reheating if needed.
Freezer: Freeze in portions without grains or spinach for 2–3 months. Add cooked grains and fresh spinach when reheating.
Reheat: Warm gently on the stovetop, microwave in short bursts, or reheat in a slow cooker on low for serving a crowd.
- Corn: If you cannot find fresh corn on the cob, then use frozen corn vs. canned corn.
- Chickpeas: Buy already-cooked canned chickpeas. Dried chickpeas would take too long to cook in the soup. Better yet, learn how to can your own chickpeas.
- Spinach: If you do not have fresh spinach, you can use frozen spinach.
- Spicy Heat: If you enjoy some heat to your soup, then add 1/2 teaspoon more of cayenne or add a teaspoon of red pepper flakes. I like to add a dash of hot sauce to my own bowl. You could also add one or two chopped jalapenos without seeds when cooking your veggies.
- Beans: This soup is vertical, if you do not like garbanzo beans, then switch them out for your favorite, such as kidney beans, navy beans, pinto, or black beans.
Storage and Reheating
Room Temperature: Don’t leave soup out longer than 2 hours.Fridge: Store in airtight containers for up to 4 days. Add a splash of broth when reheating if needed.
Freezer: Freeze in portions without grains or spinach for 2–3 months. Add cooked grains and fresh spinach when reheating.
Reheat: Warm gently on the stovetop, microwave in short bursts, or reheat in a slow cooker on low for serving a crowd.
Nutrition
Serving: 1cup | Calories: 169kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 1324mg | Potassium: 366mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2323IU | Vitamin C: 31mg | Calcium: 63mg | Iron: 3mg
