The beloved Panera 10-vegetable soup made its debut in 2019, being one of the lowest-calorie soups you could find at this restaurant. Unfortunately, it has been discontinued. *gasp*
But fear not, you can recreate this delicious Roasted 10-Vegetable Soup right in your own kitchen. In fact, I can pretty much guarantee it will taste even better!
This Soup Is Light, Nutritious, Easy To Make Yet Full Of Flavors
A colorful soup loaded with a variety of fresh vegetables and hearty grains, beautifully balanced in an all-natural broth. It’s the perfect choice for a wintery, cold day.
I hope you enjoy this Roasted 10-Vegetable Soup as much as I do! Now let’s get cooking! 🥕🍲😋
To Make This Roasted 10-Vegetable Soup, You Will Need:
Fresh vegetables: onion, corn, carrots, celery, red and yellow bell pepper, poblano pepper, spinach, and garlic
Canned vegetables: tomato paste
Fat: olive oil
Dried spices: sea salt, white pepper, bay leaves
Liquids: vegetable broth
Grains & seeds: barley and chickpeas (these ingredients help thicken the soup, so it’s less brothy.)
See the recipe card for full information on ingredients and quantities.
How To Make The Best Roasted 10-Vegetable Soup?
Roast the veggies: Preheat the oven to 400 and line a baking tray with parchment paper. Roast the seasoned veggies for 35-45 minutes, stirring every 25 until roasted to your desired roasted-ness.
Deglaze the tray: Put all the roasted veggies in a Dutch oven, then caramelize them. Deglaze the tray with vegetable stock and scrape the bottom.Then add the barley and chickpeas.
Cook the soup: Cover and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Taste and adjust spices, if necessary. Cook for another 15 minutes, then add the fresh spinach and let it wilt for a minute.
Serve your freshly made Roasted 10-Vegetable Soup and enjoy!
Estimate Nutritional Information:
Serving: 1 serving (approx. 1 cup)
Calories: 201kcal | Total Fat: 5g | Sodium: 1110mg | Carbohydrates: 37g | Dietary Fiber: 7g | Sugar: 8g | Protein: 8g | Calcium: 70mg | Iron: 3mg | Potassium: 469mg
Recipe Notes And Helpful Tips:
Enhance flavor: You can boost the flavor of the soup with an extra teaspoon of chicken bouillon. For a vegetarian or vegan option, stick with garlic or vegetable bouillon.
Adjust broth level: If you prefer a soup with more broth, you can add up to an additional 4 cups of broth, as grains tend to soak up the liquid. Make sure to taste and adjust your seasonings after adding more broth.
Customize veggies: Feel free to change the vegetable selection to suit your preferences. Popular options include green peas, frozen green beans, and more.
Serving ideas: Serve your Roasted 10-Vegetable Soup with a choice of a sourdough bread bowl for an upcharge. But you can pair it with anything.
Frequently Asked Questions (FQAs):
1. Can I Add More Protein?
Absolutely! Since this makes a large pot of soup, adding browned ground beef or turkey – or any other protein of your choice after several days will change things up a bit!
2. Can I Add Different Vegetables?
Of course! That’s what makes this recipe so fun! Mushrooms – yes! Leeks – yes! Potatoes – yes!
3. Do I Need To Add The Bouillon?
No, but I promise you it will kick up the flavor! It is highly flavorful in its concentrated form, so you really can’t go wrong. It’s a chef’s trick too, for a flavor booster!
4. How long can you freeze vegetable soup?
Soup freezes really well, and if care is taken in freezing the soup, it can last a long time, at least 3 months, if not up to 6 months frozen.
Roll Up Your Sleeves And Start Making This Roasted 10-Vegetable Soup!
And there you have it – this tasty Roasted 10-Vegetable Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
- olive oil
- 1 large onion, minced or chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large Poblano pepper, minced and seeded
- 3 large carrots, diced
- 2-3 stalks celery, diced
- 4-6 cloves garlic, minced
- 2 bay leaves
- 1 cup corn
- 15.5 ounce Garbanzo beans (chickpeas), drained and rinsed
- 2 tbsp tomato paste
- 2 tsp kosher salt
- 1 tsp white pepper
- 4-8 cups vegetable broth
- ¼ cup barley
- 2-4 cups baby spinach
- 1 tsp of vegan bouillon (optional)
Step 1: Preheat the oven to 400°F and line a baking tray with parchment paper.
Step 2: Place the cut vegetables on the baking tray. Drizzle them lightly with a generous amount of olive oil and season with salt and pepper. Roast the veggies for 35-45 minutes, stirring every 25 minutes, until they are roasted to your desired level of doneness.
Step 3: Put all the roasted veggies in a Dutch oven. Add the garlic and tomato paste to caramelize.
Step 4: Deglaze the tray with vegetable stock and scrape the bottom. When the veggies begin to caramelize, pour all the deglazed stock into the pot. Stir thoroughly.
Step 5: Season with salt and pepper according to taste. Add bay leaves, the rest of the stock then the barley and chickpeas.
Step 6: Cover the pot and bring it to a boil.
Reduce the heat to medium-low and simmer for 30 minutes. Take out the bay leaves.
Remove the lid, stir, and let the soup simmer for an additional 45 minutes, stirring occasionally.
Step 7: Taste and adjust spices, if necessary. Cook for another 15 minutes. Finally, add the fresh spinach and let it wilt for a minute.
Step 8: Serve your freshly made Roasted 10-Vegetable Soup and enjoy!