Soup is more than just a comfort food-it’s a versatile, soul-soothing dish that has the power to heal and nourish from the inside out. One soup that has become an iconic go-to for many is the Panera 12 Vegetable Soup. If you’ve ever stepped into a Panera Bread location, the smell of this hearty, veggie-packed delight probably wafted through the air, making it nearly impossible to resist. But what if I told you that you can recreate this amazing soup at home? Yes, you can make your own version of Panera’s 12 Vegetable Soup in your own kitchen, filling your home with the same comforting aroma.
What makes this soup stand out is its vibrant combination of fresh, healthy ingredients and its satisfying depth of flavor. With just the right balance of vegetables, herbs, and a touch of broth, this soup is a celebration of the bounty that nature provides. It’s perfect for a light lunch, a cozy dinner, or even as an accompaniment to a sandwich. And the best part? You can easily tailor it to your own tastes, dietary restrictions, and preferences.
Let’s dive into this wholesome recipe and break down everything you need to know to create your very own pot of this beloved soup!
Panera 12 Vegetable Soup Recipe
Here’s a recipe for Panera’s 12 Vegetable Soup that’s as close as you can get to the real thing, but made in the comfort of your own kitchen. This version is packed with a variety of veggies, healthy beans, and spices, simmered to perfection. It’s both hearty and fresh-just like the Panera version, but with the added bonus of homemade goodness!
Ingredients Needed
To create this vegetable-packed masterpiece, you’ll need a variety of fresh produce and pantry staples. Here’s a breakdown of the ingredients:
- Olive Oil: For sautéing the vegetables and creating a rich base flavor.
- Onion (1 large): A must for any soup base; it adds that rich, savory sweetness when sautéed.
- Carrots (2 medium): Bring in a touch of sweetness and a lovely color.
- Celery (2 stalks): Adds that crisp, fresh flavor and crunchy texture to the soup.
- Garlic (3 cloves): Because, let’s face it, garlic is the backbone of great flavor.
- Tomatoes (2 medium or 1 can diced): Adds a bit of acidity and balance to the richness.
- Zucchini (1 medium): A subtle yet perfect addition to the veggie blend.
- Green Beans (1 cup): For some crisp texture and vibrant color.
- Corn (1 cup): Adds a hint of sweetness and balances the earthy flavors.
- Cabbage (1 cup, chopped): This gives the soup body and a slight chew, absorbing all those wonderful flavors.
- Potatoes (2 medium, cubed): They add heartiness and make the soup more filling.
- Beans (1 can of garbanzo or cannellini beans): A protein-packed addition to make this soup more substantial.
- Vegetable Broth (4 cups): The liquid base that brings it all together.
- Tomato Paste (1 tablespoon): Intensifies the flavor and deepens the soup’s color.
- Bay Leaves (2): A must-have for creating that signature depth of flavor.
- Thyme (1 teaspoon, dried): Fresh thyme can also work, but dried is easier for this recipe.
- Salt and Pepper: To taste, of course! Seasoning is key to making everything pop.
- Fresh Parsley (for garnish): Adds a pop of freshness at the end.
Cooking Instructions
Now that we’ve gathered all our ingredients, it’s time to cook! Follow these simple steps to recreate the perfect bowl of Panera’s 12 Vegetable Soup:
- Prepare Your Veggies: Start by peeling and chopping all the veggies. Dice your onions, carrots, and zucchini. Slice your celery, chop the cabbage, and cube the potatoes. Drain and rinse your beans if you’re using canned ones.
- Sauté the Base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and the onions become translucent.
- Add the Garlic: Stir in the minced garlic and sauté for another 1-2 minutes. The smell will be divine, trust me!
- Build the Soup: To the pot, add the diced tomatoes, zucchini, green beans, corn, and cabbage. Stir to combine everything.
- Add the Liquids and Seasonings: Pour in the vegetable broth, add the tomato paste, bay leaves, thyme, salt, and pepper. Stir everything together.
- Simmer: Bring the soup to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for 25-30 minutes. This allows the flavors to meld together and the vegetables to become tender.
- Add the Beans and Potatoes: Add the cubed potatoes and beans to the pot. Stir well and let the soup simmer for an additional 15-20 minutes until the potatoes are tender.
- Adjust Seasonings: Taste your soup and adjust the salt, pepper, or any other spices as needed. If it feels too thick, add more broth or water to get your preferred consistency.
- Serve: Once everything is cooked and the flavors are fully developed, remove the bay leaves and discard them. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Ingredient Insights
Understanding the ingredients in this soup will help you appreciate how each one contributes to the overall flavor and texture:
- Olive Oil: The foundation of flavor in this recipe, it’s perfect for sautéing the veggies, giving them a rich, golden hue and a smooth texture.
- Tomatoes and Tomato Paste: These ingredients add an essential layer of umami and acidity that brightens the whole soup, balancing out the sweetness of the carrots and corn.
- Zucchini and Cabbage: Both vegetables are mild but absorb the flavors of the broth and seasonings, contributing to the texture without overpowering the other ingredients.
- Potatoes: Their starchiness thickens the broth just a bit and makes the soup feel more substantial, turning it from a light broth into a comforting meal.
- Beans: Beans are a great source of plant-based protein, making this soup filling and more satisfying.
- Herbs: Thyme and bay leaves add a subtle, earthy depth, while fresh parsley at the end brightens up the flavor.
Expert Tips
- Use Fresh Broth: If possible, use homemade vegetable broth for a richer, more flavorful base. If you’re in a pinch, store-bought is fine, but aim for low-sodium to control the salt level.
- Customize Your Veggies: This soup is incredibly versatile. Feel free to swap out any vegetables based on what you have in your fridge. Spinach, kale, or butternut squash would make excellent substitutions.
- Make It Spicy: If you like a bit of heat, throw in some red pepper flakes or a chopped jalapeño during the sautéing process.
- Add a Parmesan Rind: For extra richness, toss a parmesan rind into the soup while it’s simmering. It imparts an incredible depth of flavor, but be sure to remove it before serving.
- Make It Ahead: This soup tastes even better the next day after the flavors have had time to meld together. Make a big batch and store leftovers in the fridge for easy meals throughout the week.
Recipe Variations
While the classic version of the Panera 12 Vegetable Soup is already perfect, here are some variations to keep things interesting:
- For a Creamier Soup: Blend a portion of the soup in a blender or with an immersion blender for a creamy texture without adding any cream. It will still maintain its vegetable base while becoming more velvety.
- Add Protein: To turn this soup into a full meal, try adding cooked chicken, ground turkey, or even some quinoa for extra protein.
- Vegan-Friendly: This recipe is naturally vegan, but make sure your broth is plant-based and skip any non-vegan garnishes (like cheese).
- Low-Carb: If you’re following a low-carb diet, you can skip the potatoes or replace them with cauliflower for a similar texture without the carbs.
Final Words
The Panera 12 Vegetable Soup is an incredibly comforting dish that can be adapted to suit any palate or dietary preference. It’s fresh, hearty, and satisfying-everything you want in a bowl of soup. Plus, it’s a great way to get in your daily dose of vegetables in a way that doesn’t feel like a chore!
FAQs
What Ingredients Are In Panera’s 12 Vegetable Soup?
Panera’s 12 Vegetable Soup includes ingredients such as carrots, corn, peas, green beans, onions, tomatoes, celery, zucchini, yellow squash, spinach, and red bell peppers. It is typically seasoned with vegetable broth, herbs, and spices like basil, parsley, and thyme.
How Do You Make Panera 12 Vegetable Soup At Home?
To make Panera 12 Vegetable Soup, start by sautéing onions, celery, and carrots. Add vegetable broth and bring to a simmer. Then, add in the remaining vegetables such as zucchini, tomatoes, peas, and corn. Season with herbs like basil and thyme, and let it simmer until the vegetables are tender. Adjust seasoning as necessary and serve hot.
Can I Make Panera 12 Vegetable Soup Vegan?
Yes, you can make Panera 12 Vegetable Soup vegan by using vegetable broth instead of chicken broth. Additionally, ensure all ingredients like canned tomatoes and other vegetables do not contain animal-based products.
What Is The Nutritional Value Of Panera’s 12 Vegetable Soup?
A serving of Panera’s 12 Vegetable Soup typically contains around 150-200 calories, depending on the portion size. It is a low-calorie soup packed with fiber, vitamins, and minerals. The soup is also typically low in fat and contains no cholesterol.
Can I Freeze Panera 12 Vegetable Soup?
Yes, Panera 12 Vegetable Soup can be frozen. Allow the soup to cool completely before transferring it into airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When reheating, thaw in the refrigerator overnight and reheat on the stove over low heat.
What Can I Serve With Panera 12 Vegetable Soup?
Panera 12 Vegetable Soup pairs well with a variety of sides, such as a fresh salad, crusty bread, or a sandwich. Popular choices include a grilled cheese sandwich, a baguette, or a side of fruit.
Is Panera’s 12 Vegetable Soup Gluten-free?
Yes, Panera’s 12 Vegetable Soup is gluten-free when made with gluten-free broth and ingredients. However, it’s important to ensure any added ingredients like croutons or bread are also gluten-free to maintain the soup’s gluten-free status.
Can I Use Canned Vegetables In Panera 12 Vegetable Soup?
Yes, you can use canned vegetables in the soup if fresh vegetables are unavailable. Just be sure to drain and rinse any canned vegetables to reduce excess sodium. Fresh vegetables are preferred for the best texture and flavor, though.
How Long Does Panera 12 Vegetable Soup Last In The Fridge?
Panera 12 Vegetable Soup can be stored in the refrigerator for up to 4-5 days. Be sure to store it in an airtight container to maintain its freshness. If you’re unsure, always check for any off smells or mold before consuming.
What Type Of Broth Is Used In Panera 12 Vegetable Soup?
Panera 12 Vegetable Soup is typically made with vegetable broth. This gives the soup a rich, savory base that complements the mix of fresh vegetables. Some recipes may use chicken broth, but vegetable broth is more common, especially for vegan versions.