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
Last updated December 13, 2021