Recipe for Panera Vegetable Soup That Warms Your Soul

Nothing beats the comforting warmth of a hearty bowl of vegetable soup, especially one as beloved as Panera’s classic Vegetable Soup. This recipe captures that same cozy, flavorful essence that makes Panera’s version so popular.

Whether you’re seeking a nourishing lunch, a light dinner, or a wholesome starter, this soup is packed with vibrant vegetables and a savory broth that feels like a warm hug in a bowl.

What makes this Panera-style soup stand out is its simplicity combined with fresh, wholesome ingredients. It’s perfect for vegetarians and anyone looking to boost their veggie intake without sacrificing flavor.

Plus, it’s incredibly easy to make at home, saving you a trip to the café and allowing you to customize to your taste. Ready to dive into a bowl of wholesome goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This Panera Vegetable Soup recipe offers a perfect balance of nutrition, comfort, and ease of preparation. Loaded with colorful vegetables like carrots, celery, tomatoes, and kale, it provides a rich source of vitamins, minerals, and antioxidants.

The broth is hearty yet light, bursting with natural flavors enhanced by herbs and spices.

It’s a flexible recipe that can be tailored to suit different dietary preferences, including vegan and gluten-free options. Whether you’re an experienced cook or a kitchen novice, the step-by-step instructions will guide you to a delicious, satisfying soup in under an hour.

Finally, it’s a fantastic meal prep option — make a big batch and enjoy healthy lunches or dinners throughout the week.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup kale, chopped (stems removed)
• 1 (14.5 oz) can diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 tablespoon tomato paste
• 1 bay leaf
• Optional: 1/2 cup cooked barley or small pasta for added heartiness

Equipment

• Large stockpot or Dutch oven
• Wooden spoon or heat-proof spatula
• Chef’s knife and cutting board
• Measuring spoons
• Measuring cups
• Ladle for serving
• Optional: blender if you prefer a smoother texture

Instructions

1. Prepare your vegetables. Dice the onion, carrots, celery, and zucchini into bite-sized pieces. Trim and cut the green beans, mince the garlic, and chop the kale, removing tough stems.
2. Heat the olive oil in a large stockpot. Place the pot over medium heat and add the olive oil. Once shimmering, add the diced onion and sauté until translucent, about 4-5 minutes.
3. Add the garlic, carrots, and celery. Stir frequently, cooking for another 3-4 minutes until the vegetables start to soften and the garlic is fragrant.
4. Mix in the tomato paste and canned tomatoes. Stir well to combine, cooking for about 2 minutes to deepen the tomato flavor.
5. Pour in the vegetable broth. Add the broth, bay leaf, dried thyme, basil, and oregano. Stir to combine all ingredients.
6. Bring to a boil, then reduce to a simmer. Cover the pot and let the soup simmer gently for 20 minutes, allowing flavors to meld and vegetables to soften.
7. Add the zucchini, green beans, and kale. Stir and simmer uncovered for another 10-15 minutes, or until all vegetables are tender but still vibrant.
8. Season with salt and pepper. Taste the soup and adjust seasoning as needed.
9. Optional: add cooked barley or small pasta. If using, stir in the cooked grains or pasta and warm through for 5 minutes before serving.
10. Remove the bay leaf. Ladle the soup into bowls and enjoy warm!

Tips & Variations

To achieve a creamier soup texture without dairy, try blending 1-2 cups of the soup and then stirring it back into the pot.

For extra protein, consider adding cooked lentils or chickpeas. This will make the soup more filling and nutritious.

You can also swap kale for spinach or Swiss chard depending on your preference.

If you want a spicier kick, add a pinch of red pepper flakes or try this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a custom spice mix.

For gluten-free options, skip the barley or pasta or use gluten-free pasta varieties. This soup freezes well, so make a big batch and store leftovers in freezer-safe containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetable soup pairs beautifully with a slice of crusty bread or a warm roll for dipping. For a light meal, serve with a side salad featuring fresh greens and a tangy vinaigrette.

Try complementing your meal with one of these delicious recipes from our collection:

• A to Z Vegetarian Recipes for Every Meal and Occasion
• Ancient Grains Vegetarian Recipes for Healthy Delicious Meals
• Best Vegetarian Recipes No Dairy for Delicious Meals

Conclusion

Making Panera’s Vegetable Soup at home is both rewarding and delicious. This recipe brings together simple ingredients to create a nourishing and flavorful dish that suits any season.

Whether you’re cooking for yourself or feeding a family, it’s a versatile and healthy choice that’s easy to prepare and customize.

By using fresh vegetables and aromatic herbs, you’ll enjoy a soup that’s both vibrant and comforting. Don’t hesitate to experiment with different veggies or add grains and legumes to boost its heartiness.

For more wholesome recipes that celebrate vegetables and plant-based meals, explore our extensive collections linked above. Your kitchen will thank you for adding this delicious, homemade soup to your repertoire!

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