Every autumn evening calls for a comforting bowl of soup that warms from the inside out. This Panera-inspired vegetable soup brings together seasonal produce in a simple, satisfying way that feels both nourishing and effortless to prepare at home.
Why This Recipe Works
- The combination of root vegetables and leafy greens creates a balanced texture that holds up well during cooking without becoming mushy
- Using vegetable broth as the base allows the natural sweetness of the vegetables to shine through without overwhelming saltiness
- Adding tomatoes provides a subtle acidity that brightens the overall flavor profile of the soup
- The inclusion of beans adds plant-based protein that makes this soup substantial enough for a complete meal
- Simmering for the precise time recommended ensures vegetables reach ideal tenderness while maintaining their structural integrity
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into rounds
- 2 celery stalks, chopped
- 1 medium sweet potato, peeled and cubed
- 1 medium zucchini, quartered and sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 8 cups vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 bay leaves
Equipment Needed
- Large stockpot or Dutch oven (6-8 quart capacity)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Can opener
- Ladle for serving
Instructions
Prepare the Aromatics and Hard Vegetables
Heat 2 tablespoons of olive oil in a large stockpot over medium heat for 2 minutes until the oil shimmers. Add the diced yellow onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and cook for 1 additional minute until fragrant. Incorporate the sliced carrots and chopped celery, stirring to coat them in the oil. Cook these harder vegetables for 8-10 minutes, allowing them to slightly soften while developing deeper flavor through gentle caramelization. The vegetables should show slight browning at the edges but not burn. Tip: Cutting vegetables into uniform sizes ensures even cooking throughout the soup-making process.
Build the Soup Base
Pour 8 cups of vegetable broth into the pot with the sautéed vegetables. Add the cubed sweet potato, quartered and sliced zucchini, and trimmed green beans cut into 1-inch pieces. Stir in 1 teaspoon each of dried thyme and dried basil, along with 1/2 teaspoon black pepper, 1 teaspoon salt, and 2 bay leaves. Bring the mixture to a boil over high heat, which should take approximately 8-10 minutes. Once boiling, immediately reduce the heat to maintain a gentle simmer. Cover the pot partially, leaving about a 1-inch gap for steam to escape. Simmer for 15 minutes to allow the harder vegetables to begin tenderizing.
Add Remaining Vegetables and Beans
After the initial 15-minute simmer, add 1 cup frozen corn, 1 cup frozen peas, 1 can of undrained diced tomatoes, and 1 can of rinsed and drained cannellini beans. Stir thoroughly to distribute all ingredients evenly throughout the soup. Continue simmering uncovered for another 20 minutes. During this time, the frozen vegetables will thaw and cook through while the tomatoes and beans integrate their flavors into the broth. The soup should maintain a temperature between 180°F and 200°F, with small bubbles breaking the surface occasionally but not vigorously boiling. Tip: Adding frozen vegetables later in the cooking process preserves their texture and bright color.
Incorporate Leafy Greens and Final Seasoning
Remove the pot from heat and discard the 2 bay leaves. Stir in 2 cups of roughly chopped fresh spinach, which will wilt from the residual heat within 2-3 minutes. Taste the soup and adjust seasoning if necessary, adding more salt or pepper according to preference. Let the soup rest for 5 minutes before serving to allow flavors to meld further. The spinach should be fully wilted but still maintain its vibrant green color. The soup temperature will drop to approximately 160°F-170°F, which is ideal for immediate serving without risking burns.
Serve and Store Properly
Ladle the hot soup into bowls, ensuring each serving contains a variety of vegetables. Serve immediately while hot. For storage, allow the soup to cool to room temperature within 2 hours of cooking. Transfer to airtight containers and refrigerate for up to 5 days. The soup can also be frozen for up to 3 months. When reheating, bring refrigerated soup to a simmer over medium heat for 8-10 minutes, stirring occasionally. Frozen soup should be thawed in the refrigerator overnight before reheating. Tip: Soups often taste better the next day as flavors continue to develop during storage.
Tips and Tricks
For optimal flavor development, consider roasting the harder vegetables before adding them to the soup. Toss the cubed sweet potato, carrots, and onion with 1 tablespoon of olive oil and spread on a baking sheet. Roast at 400°F for 25-30 minutes until lightly caramelized and tender. This extra step adds depth and sweetness that simmering alone cannot achieve. If you prefer a thicker soup, you can blend approximately 2 cups of the finished soup until smooth and stir it back into the pot. This creates a creamier texture without adding dairy or thickeners. For a richer broth, consider sautéing 2 tablespoons of tomato paste with the initial vegetables until it darkens slightly, which adds umami depth. If using low-sodium vegetable broth, you may need to increase the salt to 1 1/2 teaspoons total. To make this soup in a slow cooker, sauté the onions, garlic, carrots, and celery first, then transfer everything except the spinach, peas, and corn to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the remaining vegetables in the last 30 minutes of cooking. For pressure cooker version, sauté vegetables using the sauté function, then add all ingredients except spinach and cook on high pressure for 8 minutes with natural release. Stir in spinach after cooking. Always taste and adjust seasoning after cooking as different vegetable broths vary in salt content. If the soup becomes too thick upon storage, thin it with additional vegetable broth when reheating. For extra freshness, garnish with chopped fresh parsley or basil just before serving.
Recipe Variations
- Protein Boost: Add 1 cup of cooked shredded chicken or 1/2 pound of ground turkey browned with the initial vegetables. For plant-based protein, include 1 cup of cooked lentils or additional beans like kidney beans or chickpeas. These additions make the soup more substantial while maintaining the vegetable-forward character.
- Creamy Version: Stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking. Alternatively, blend 1 cup of cooked white beans with 1/2 cup of broth until smooth and stir into the finished soup for dairy-free creaminess without altering the flavor profile significantly.
- Spice Variations: Add 1 teaspoon of smoked paprika with the dried herbs for smoky depth. For heat, include 1/4 teaspoon of red pepper flakes or 1 diced jalapeño with the initial vegetables. Curry lovers can add 2 teaspoons of curry powder and 1/2 teaspoon of turmeric for an Indian-inspired twist.
- Seasonal Adjustments: In summer, use fresh corn cut from the cob and fresh shelled peas instead of frozen. For winter, substitute parsnips or turnips for the sweet potato and add 1 cup of chopped kale instead of spinach, cooking it for the full 20 minutes to ensure tenderness.
- Grain Addition: Make the soup heartier by adding 1 cup of cooked pasta, rice, or barley during the last 10 minutes of cooking. For gluten-free options, use quinoa or brown rice, adjusting cooking time as needed since these may require longer simmering to become tender.
Frequently Asked Questions
Can I use different vegetables than those listed in the recipe?
Yes, this recipe adapts well to vegetable substitutions based on availability or preference. The key is maintaining a balance between hard vegetables that require longer cooking and delicate ones added later. Root vegetables like potatoes, parsnips, or turnips work well in place of sweet potato. Cruciferous vegetables like broccoli or cauliflower should be added with the intermediate vegetables and cooked for the full time. Leafy greens such as kale or Swiss chard can replace spinach but may need additional cooking time. Always adjust cooking times based on vegetable density and size for optimal results.
How can I make this soup in advance for meal prep?
This soup excels when made in advance as flavors deepen over time. Prepare completely through step 4 but omit the spinach. Cool the soup rapidly by placing the pot in an ice bath or dividing into shallow containers. Refrigerate for up to 5 days. When ready to serve, reheat the soup to a simmer and add fresh spinach just before serving. For freezing, omit potatoes and dairy-based additions as these don’t freeze well. Frozen soup maintains quality for 2-3 months. Thaw overnight in refrigerator before reheating gently on the stovetop.
Is this soup suitable for specific dietary restrictions?
This recipe naturally accommodates several dietary needs with minimal adjustments. It’s inherently vegetarian and vegan when using vegetable broth. For gluten-free needs, ensure your vegetable broth is certified gluten-free as some brands contain wheat-derived ingredients. For low-sodium diets, use low-sodium vegetable broth and reduce added salt to 1/2 teaspoon, adjusting to taste after cooking. The soup is naturally dairy-free and can be made oil-free by sautéing vegetables in broth instead of oil. For Whole30 compliance, omit the corn and peas and use compliant vegetable broth.
Why did my vegetables become mushy in the soup?
Mushy vegetables typically result from overcooking or adding delicate vegetables too early. Hard vegetables like carrots and sweet potato need the full cooking time to become tender, while medium vegetables like zucchini and green beans should be added after the initial simmer. Frozen vegetables and leafy greens require the shortest cooking time. Always follow the specified order and timing in the recipe. If making ahead, consider slightly undercooking vegetables since they will continue softening during storage and reheating. Cutting vegetables into uniform sizes also prevents some pieces from overcooking while others remain underdone.
Can I use frozen vegetables instead of fresh?
Frozen vegetables work well in this recipe with timing adjustments. For hard frozen vegetables like carrots or green beans, add them with the fresh hard vegetables at the beginning since they require similar cooking time. For frozen corn and peas, the timing in the recipe remains appropriate. Avoid thawing frozen vegetables before adding as this can make them watery and mushy. Frozen mixed vegetable blends can substitute for individual vegetables, but check the composition to ensure they include appropriate vegetables for the cooking timeline. Frozen vegetables often have comparable nutrition to fresh and work particularly well when fresh options are out of season.
Summary
This Panera-inspired vegetable soup combines ten vegetables in a flavorful broth that’s both nourishing and straightforward to prepare. The method ensures proper texture development while allowing for customization based on seasonal availability and dietary preferences.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
