Light and Easy Recipes and Meal Ideas

Panera Bread Inspired Vegetable Soup

Calories: 192
Panera Bread Inspired Vegetable Soup

I love the 10 Vegetable Soup from Panera Bread, so I decided to make my own version for Meal Prep. This does not taste "exactly" like Panera's version but I think it's pretty close. I replaced the grains used in the original recipe with lentils and used ingredients I had on hand. It turned out really tasty.


Recipe makes about 6 two-cup servings. WW SmartPoints and nutrition information excludes the breadsticks shown in the photo. 

Yield/Servings: 6 Serving Size: 2 cups Total Cook/Prep time: 90 minutes


  • 8 cups chicken or vegetable broth
  • 4 cups whole cherry tomatoes
  • 1 cup dry lentils
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 4 carrots (diced)
  • 1 onion (diced)
  • 10 - 12 whole garlic cloves (smashed)
  • 1 cup frozen corn kernels
  • 3 cups raw spinach leaves
  • 1 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp ground coriander
  • salt and pepper
  • spray of olive oil


Preheat oven to broil setting (high)

Move oven rack to highest position

Arrange the tomatoes, bell peppers, carrots, onion, garlic and corn on a lined baking pan (see video for quick illustration)

Spray the vegetables with a light spray of olive oil

Broil for about 15 - 20 minutes or until the skins of the vegetables are slightly charred (rotating half way through)

Add the broth, tomato paste, cumin, chili powder, and coriander into a stock pot (low - medium heat).

Mix well to combine. 

Add the lentils and roasted vegetables.

Simmer 1 hour.

Add the spinach during the last 3 minutes of cooking.

Salt and pepper optional.

  4.56 (116 reviews)
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