Panera Bread Vegetable Soup Recipe

This Panera Bread Vegetable Soup is a wholesome and hearty recipe, which calls for tender pearl barley and a rainbow of fresh vege tables. It’s a low-calorie lunch option, ready in about 45 minutes.

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Panera Bread Vegetable Soup Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced into rounds
• 2 ribs celery, sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp dried basil
• 1 tbsp tomato paste
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 6 cups vegetable broth (low sodium)
• ½ cup pearl barley (rinsed)
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, diced
• ½ cup corn kernels (fresh or frozen)
• 1 bay leaf
• 1 tsp lemon juice
• Salt and freshly ground black pepper
• ¼ cup fresh spinach or kale (optional, for extra greens)

How To Make Panera Bread Vegetable Soup

1. Sauté the aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 5–7 minutes until the vegetables soften and the onions become translucent.
2. Bloom the flavor: Add the minced garlic, tomato paste, dried oregano, thyme, and basil. Stir constantly for 1 minute until fragrant. Cooking the tomato paste briefly helps caramelize it and removes the raw, metallic acidic taste.
3. Build the broth: Pour in the fire-roasted diced tomatoes (with their juices) and the vegetable broth. Stir in the rinsed pearl barley and add the bay leaf. Scrape the bottom of the pot to release any browned bits.
4. Simmer the grains: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes. The barley needs this head start to become tender, as the other vegetables cook much faster.
5. Add soft vegetables: Stir in the green beans, diced zucchini, and corn. Cover and simmer for another 10–15 minutes until the barley is soft and chewable and the vegetables are tender but not mushy.
6. Finish and season: Remove the pot from the heat. Discard the bay leaf. Stir in the fresh lemon juice and spinach (if using) until wilted. Taste the soup and season generously with salt and black pepper before serving.

Recipe Tips

• The barley factor: Pearl barley is the signature ingredient that gives Panera’s vegetable soup its hearty, chewy texture and thickens the broth slightly. Do not skip it, or the soup will feel too thin.
• Cutting vegetables: Try to cut the zucchini, green beans, and carrots into uniform, bite-sized pieces. This ensures they cook evenly and makes the soup easier to eat.
• Fire-roasted tomatoes: Using fire-roasted tomatoes instead of regular diced tomatoes adds a subtle smoky depth that mimics the slow-cooked flavor of the restaurant version.
• Flavor boost: If the soup tastes a little flat, a dash of soy sauce (for umami) or a parmesan cheese rind thrown in while simmering adds incredible depth without making it taste like cheese.

What To Serve With Panera Bread Vegetable Soup

This healthy soup pairs well with crusty breads and cheeses.

• Sourdough Bread Bowl: The classic Panera presentation.
• Grilled Cheese Sandwich: For dipping in the broth.
• Apple slices: Keeps the meal light and crisp.
• Caesar Salad: A creamy contrast to the tomato broth.

How To Store Panera Bread Vegetable Soup

• Refrigerate: Store the cooled soup in an airtight container in the refrigerator for up to 4 days. The barley will continue to absorb liquid, so it may be thicker the next day.
• Freeze: This soup freezes well. Store in freezer-safe containers for up to 3 months. You may need to add a splash of water or broth when reheating.
• Reheat: Warm gently on the stove over medium heat until steaming.

Panera Bread Vegetable Soup Nutrition Facts

• Calories: 140kcal
• Protein: 4g
• Carbohydrates: 26g
• Fat: 3.5g
• Saturates: 0.5g
• Sugar: 6g
• Salt: 0.9g

Nutrition information is estimated per serving (based on 6 servings).

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