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Garden Vegetable Soup Panera

garden vegetable soup panera 1
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Garden Vegetable Soup Panera

Panera's Garden Vegetable Soup is my all time favorite soup. I'm so excited that I found your recipe. Will definitely be making it but have a couple questions.1) When placing the barley in the soup, do I drain it first or place it in the large pot with the remaining water in the medium pot?2) In your picture as well as the soup at Panera, I noticed noodles but I didn't see it in your list of ingredients. Could you tell me the amount of noodles you put in the soup?(If so, did you cook it first then place it in the soup or simply place the dry noodles in the large pot with the other ingredients and let it cook?)3) Finally, How many servings does your recipe make?Thank you! Looking so forward to making this soup!
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Garden Vegetable Soup Panera

When Curtis took me home from the hospital after my bronchoscopy procedure, he went to Panera to pick up soup and sourdough rolls for me. He came home with a cup of of their Low-Fat Vegetarian Garden Vegetable Soup with Pesto. Besides their broccoli cheddar soup, their garden vegetable soup is one of my favorites!
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Garden Vegetable Soup Panera

I made this soup and followed recipe exactly. Since I have been having the Panera version every Wednesday for the last 2 months. (for those who may not know Panera only offers it as a soup of the day once a week) For me overall it looks exactly like pic, Great!However it was too too acidic. Not sure if that is the exact way to describe the taste of too much tomatoes sauce with too much red pepper taste. I am not a chef but I am a vegetarian always seeking veggie options. I will try it again but this time 1/4 cup of red bell peppers and 1/2 can of tomato paste. Or, if there is a chef out there that can recommend how to balance out the acidity. Looking for expert feedback.
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Garden Vegetable Soup Panera

divagirlAugust 3, 2016 at 10:29 AMI made this soup and followed recipe exactly. Since I have been having the Panera version every Wednesday for the last 2 months. (for those who may not know Panera only offers it as a soup of the day once a week) For me overall it looks exactly like pic, Great!However it was too too acidic. Not sure if that is the exact way to describe the taste of too much tomatoes sauce with too much red pepper taste. I am not a chef but I am a vegetarian always seeking veggie options. I will try it again but this time 1/4 cup of red bell peppers and 1/2 can of tomato paste. Or, if there is a chef out there that can recommend how to balance out the acidity. Looking for expert feedback.ReplyDelete
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Garden Vegetable Soup Panera

Can we just all agree that soup heals the body and the soul? I feel like soup when I’m sick or even when I’m having a bad day. Soup heals all, right? I eat soup all year long…it doesn’t matter how hot it is. I think the craving for soup when I’m sick comes from my childhood, probably yours too right? My mom would make us a good chicken and rice soup when we were sick.
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Garden Vegetable Soup Panera

Then, add cauliflower, wax beans and chickpeas. Chickpeas are one thing I added that are not in the Panera vegetable soup. I decided to add them when developing this soup and loved the texture it adds to the soup. You can omit them if you would like.
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Garden Vegetable Soup Panera

1 cup dry pearled barley (+3 cups water) 1 cup chopped zucchini (1 small zucc) 1 cup diced red onion 1 cup chopped red bell pepper (1 pepper) 1 cup chopped Swiss chard 1 cup chopped cauliflower 1 cup chopped yellow wax beans (I used green beans due to availability) Olive oil 32 oz vegetable broth 4 cups water 1 can diced tomatoes with basil, garlic and oregano 1 can tomato paste 4 minced garlic gloves 1/4 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 teaspoons cilantro 1/2 cup Romano/Parmesan cheese mixture Basil pesto Directions 1. In a medium-sized pot, bring dry pearled barley to boil with 3 cups of water, then reduce to simmer while chopping/dicing raw vegetables (roughly 30 minutes for me). 2. Place olive oil in the bottom of a large pot and heat. 3. Add onions and zucchini, then sauté for about 90 seconds 4. Add red bell pepper and Swiss chard, then sauté for another 2 minutes. 5. Add vegetable broth, water, diced tomatoes (from can), tomato paste to the pot. Add cauliflower, yellow waxed beans and minced garlic to the pot and bring to a boil. 6. Add simmering barley to large pot, then lower temperature and cover pot. Simmer for 30 minutes or until the vegetables are tender. 7. Stir in salt, onion powder, garlic powder and cilantro. Then add Romano/Parmesan cheese mixture, stirring until cheese is incorporated into the soup. 8. Serve soup hot. Garnish with basil pesto. Image courtesy: Panera
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Garden Vegetable Soup Panera

Serve the soup with a scoop of pesto. This is totally optional. (You can use store bought or homemade pesto, here’s my favorite recipe.) My friend, who used to work at Panera, told me that people often requested the soup without the pesto. Even better, the soup is vegan if you omit the pesto.
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In a heavy bottom Dutch oven, add 1 1/2 cups vegetable broth and 1/2 cup pearled barley. Bring to a boil over high heat. Once it reaches a boil, reduce heat and allow the pearl barley to simmer at least 10 minutes. Check it often and stir as the broth will evaporate. Once the barley has reached its desired chewiness, it’s done cooking. Fluff with a fork and scoop the barley into a clean bowl. Set aside. Add olive oil to the Dutch oven and heat high on medium for 2 minutes. Add onion and red pepper, cook for 3 to 4 minutes, stirring occasionally with a rubber spatula. Add garlic and cook for 90 seconds. Add cauliflower, beans and chickpeas. Cook and stir for 2 minutes. Add tomatoes and the remaining vegetable broth and 1 1/2 to 2 cups water. Add thyme, oregano, onion powder, garlic powder, salt and pepper and stir. Bring soup to a boil. Once soup comes to a boil, reduce to simmer and cook for 15 minutes. Add swiss chard, zucchini and cooked barley. Cook for another 3 to 4 minutes, stirring to combine. Season with salt and pepper, if necessary. Portion soup to serving bowls and serve with a scoop of pesto on top of each bowl.
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Panera Bread is a cafe-style fast food restaurant with origins from St. Louis, Missouri. Panera Bread prices are much higher than an average fast food restaurant and that’s because it’s not a true fast food restaurant. Although the meals are prepared quickly, the restaurant focuses on healthy and quality food.
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Panera Bread was founded in 1993 in Kirkwood, Missouri. They were the first fast food restaurant to voluntarily display the calorie information for each of the foods on their menues. Because they are a health-conscious restaurant, Panera Bread menu prices tend to be quite a bit higher than an average fast food restaurant.
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After many trips to my local Panera over the past few weeks (and a fair amount of money on $5 bowls of soup), I decided to try making a similar recipe at home. I found a “copy cat” recipe of the soup online, and then I modified it with ingredients I could find at my grocer in February.
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Thanks for the recipe! I love Panera's vegetable soup and was looking for a copycat version and stumbled upon this one. The end result turned out quite similar. I used spinach because swiss chard wasn't available at my market. I also added about a tablespoon and a half of dark brown sugar to cut down on the acidity. I added more salt. I used half fresh green beans and half canned waxed beans. Next time, I will add less barley and less cheese. I will also use just canned waxed beans, as I like the tenderness compared to the fresh green beans. I think these revisions will perfect it (for me).
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TFebruary 5, 2017 at 2:36 PMThanks for the recipe! I love Panera's vegetable soup and was looking for a copycat version and stumbled upon this one. The end result turned out quite similar. I used spinach because swiss chard wasn't available at my market. I also added about a tablespoon and a half of dark brown sugar to cut down on the acidity. I added more salt. I used half fresh green beans and half canned waxed beans. Next time, I will add less barley and less cheese. I will also use just canned waxed beans, as I like the tenderness compared to the fresh green beans. I think these revisions will perfect it (for me).ReplyDelete
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So Good! Even better, it’s low in calories. Panera lists a bowl of their soup as only 140 calories. I can’t be sure my recipe yields the exact same nutritional results, but I’m guessing it’s less than 200 calories per bowl. Enjoy!
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Karen T — May 25, 2016 @ 4:32 pm Reply I was going through recipes recently and came across one of yours and just thought, I wonder how she is doing…I have had you on my mind and now I know why!  Hope you continue to feel better! I love panera and turn to their soup when I am under the weather too.  Thank you for the recip.  Take good care of yourself.

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