Copycat Panera Bread Garden Vegetable Soup Recipes

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COPYCAT PANERA BREAD GARDEN VEGETABLE SOUP RECIPE



Copycat Panera Bread Garden Vegetable Soup Recipe image

Recreate the Panera Bread garden vegetable soup with bell peppers, tomatoes, onion, and barley at home for a hearty meal.

Provided by Recipes.net Team

Categories     Soup

Time 50m

Yield 8

Number Of Ingredients 17

10¾ oz (2 cans) condensed tomato soup
1 cup pearl barley
4 cups or vegetable broth chicken broth
1 cup cut into chunks (no need to deseed) tomatoes
1 cup cut into chunks red onions
½ cup medium dice green or red bell peppers
½ cup cut into chunks (trim off hard stems) kale
½ cup white wine
¼ cup tomato paste
¼ cup powdered or grated, or nutritional yeast parmesan cheese
3 tbsp olive oil
2 cloves minced garlic
1 tbsp chopped cilantro
1 tbsp granulated sugar
½ tsp onion powder
¼ tsp garlic powder
to taste salt and ground black pepper

Steps:

  • Heat some olive oil in a soup pot over medium heat. Add the onions and garlic. Saute until translucent.
  • Add the tomatoes and bell peppers. Continue sauteing.
  • Add the tomato paste and roast briefly.
  • Deglaze with white wine and reduce briefly.
  • Add the barley, condensed soup, and chicken or vegetable broth.
  • Bring the mixture to a boil, then reduce to a simmer. Continue simmering for 30 minutes until soup has been reduced by roughly ½ and vegetables are tender.
  • Stir occasionally to avoid burning and to keep the cooked barley from sticking together.
  • Add the kale and cover to let it wilt.
  • Add sugar, cheese, onion powder, garlic powder, and cilantro. Stir to combine, until the cheese is incorporated.
  • Season to taste with salt and pepper. Adjust accordingly. Serve.

Nutrition Facts : Calories 221.00kcal, Carbohydrate 33.00g, Cholesterol 2.00mg, Fat 7.00g, Fiber 5.00g, Protein 6.00g, SaturatedFat 1.00g, ServingSize 8.00 people, Sodium 696.00mg, Sugar 8.00g, UnsaturatedFat 4.00g

GARDEN TOMATO VEGETABLE SOUP



Garden Tomato Vegetable Soup image

I wanted to create a great vegetable soup that I could make at home. I love Panera Bread's 'Garden Vegetable', so I decided to use that as inspiration for my own recipe and it turned out even better!

Provided by s. anne

Categories     Clear Soup

Time 35m

Yield 8-11 serving(s)

Number Of Ingredients 13

5 cups vegetable stock
1 cup tomato puree
2/3 cup water
1/3 cup small semolina pasta
1 (14 ounce) can diced tomatoes
1 1/2 cups frozen sweet whole kernel corn
1 1/2 cups crinkle cut frozen carrots
5 stalks celery hearts, chopped
1 sliced red bell pepper
1 small zucchini, thinly sliced
1 tablespoon garlic salt
1 tablespoon extra virgin olive oil
1 small yellow onion, finely chopped

Steps:

  • Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
  • Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.
  • Cook frozen corn and carrots in a separate pot; add to mixture when cooked.
  • After all vegetables have been chopped/sliced, add to mixture.
  • Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!

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