We’re sharing a delicious fall recipe to replicate Panera soup! It’s dairy-free and SO delicious with a drizzle of olive oil and some roasted chickpeas on top.
Hello friends! How is the morning going so far? I hope you’re enjoying the day! I have a day full of appointments with the trainer (YAY!) and I’m excited to take a yoga class this morning. I hope you have a beautiful day ahead.
Something that made me laugh a little recently: the pilot said, “Ohhhh, soup season is here.”
I was like…soup season is ALWAYS here.
I understand what you are saying. Some people like to enjoy warm, cozy bowls of soup during certain times of the year, such as when it’s colder outside. I’ve never quite understood it because you can find me with a bowl of piping hot soup on a scorching summer day. Lifelong soup fan, no matter the weather or season.
I feel like soup is the PERFECT food. It’s an easy way to get a ton of nutrients and protein, it’s super filling, and there’s nothing like fresh sourdough or cornbread dipped in soup or chili. I have quite a few recipes on the blog, but I was excited to make a version of Panera’s Fall Soup. It is dairy-free, the ingredients are very economical and it contains a large amount of nutrients and autumn flavor.
Let me know if you try it!
Panera Copycat Fall Soup (Dairy-Free)
Ingredients:
Whole pumpkin
3-4 medium sweet potatoes, peeled and cooked
1/2 cup pumpkin puree
1 onion
4 carrots
1 carton of vegetable broth
can of coconut milk
nutmeg
cinnamon
salt and pepper
Instructions:
Step 1
Cook the pumpkin. Cut it in half, remove the seeds, place it in the Instant Pot with 2 inches of water and cook for 12 minutes on manual mode. Remove the squash, drain the Instant Pot, and let it cool slightly.
Step 2
Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt, and pepper to the Instant Pot. Cook for 12 minutes on manual.
Step 3
Quickly release and then add the squash (if you use a spoon to remove it from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.
Stage 4
Adjust seasonings as needed. Ours needed a little more salt and cinnamon.
Step 5
Top with a drizzle of olives, pumpkin seeds, or crunchy chickpeas. Enjoy!!
Panera Copycat Fall Soup (Dairy-Free)
A delicious and hearty soup for fall, vegan and gluten-free!
- Preparation time: 10 minutes
- Time to cook: 30 minutes
- Total Time: 40 minutes
Whole pumpkin, small or medium
3–4 cooked sweet potatoes, peeled and medium
1/2 cup pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and coarsely chopped
1 carton of vegetable broth
can of coconut milk
good pinch of nutmeg
1 tsp cinnamon
salt and pepper to taste
Step 1
Cook the pumpkin. Cut it in half, remove the seeds, place it in the Instant Pot with 2 inches of water and cook for 12 minutes on manual mode. Remove the squash, drain the Instant Pot, and set aside to cool slightly.
Step 2
Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt, and pepper to the Instant Pot. Cook for 12 minutes on manual.
Step 3
Quickly release and then add the squash (if you use a spoon to remove it from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.
Stage 4
Adjust seasonings as needed. Ours needed a little more salt and cinnamon.
Step 5
Top with a drizzle of olives, pumpkin seeds, or crunchy chickpeas. Enjoy!!
Grades
Store leftovers in the refrigerator for up to a week or freeze half for an easy-to-make dinner component. I like to serve it with a big salad and fresh sourdough.
Store leftovers in the refrigerator for up to a week or freeze half for an easy-to-make dinner component. I like to serve it with a big salad and fresh sourdough.
So tell me friends: what is your favorite soup recipe??? Share any links you like in the comments section!
xo
gina
More favorite soups from the blog:
Healthy Fall Soup Recipes
Instant Pot Chicken Tortilla Soup
greek chicken soup
white chicken chili
