Panera Bread Inspired Vegetable Soup

Panera Bread Inspired Vegetable Soup

I recently ate a bowl of Panera Bread’s 10 Vegetable Soup, and was thrilled. Not only was this soup vegan, very low-calorie, and chock-full of nutrient-rich vegetables, but it tasted incredible. Rather than taking the time to try to replicate their recipe myself, I thankfully found a version from Very Michelly that is easy to make and tastes very like the one that I had at Panera. Enjoy!

Ingredients:

  • 8 cups vegetable broth
  • 4 cups whole cherry tomatoes
  • 1 cup dry lentils
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 4 carrots (diced)
  • 1 onion (diced)
  • 10 - 12 whole garlic cloves (smashed)
  • 1 cup frozen corn kernels
  • 3 cups raw spinach leaves
  • 1 Tablespoon tomato paste
  • 1 Tablespoon ground cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon ground coriander
  • Salt and pepper

Directions:

  • 1.Preheat oven to broil setting (high), and move oven rack to highest position.
  • 2.Arrange the tomatoes, bell peppers, carrots, onion, garlic and corn on a lined baking pan, and broil for about 15 - 20 minutes or until the skins of the vegetables are slightly charred (rotating halfway through).
  • 3.Add the broth, tomato paste, cumin, chili powder, and coriander into a stock pot and cook on low to medium heat.
  • 4.Add the lentils and roasted vegetables and mix well to combine.
  • 5.Simmer for 1 hour, and then add the spinach during the last 3 minutes of cooking. Salt and pepper to taste. Serve hot and enjoy!

Nutrition Information: servings per recipe: 6 | Serving Size: 2 cups | Calories: 192 kcal; total fat: 1 g; saturated fat: 0 g; trans fat: 0 g; cholesterol: 0 mg; sodium: 1034 mg; carbohydrates: 37 g; fiber: 11 g; sugar: 6 g, protein: 10 g

*Recipe adapted from Very Michelly


Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020