Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.



Roasted Pumpkin Soup

Panera Bread Restaurant Copycat Recipe

1 large pumpkin, about 5 pounds
4 cups of chicken, beef, or vegetable broth
2 cups heavy cream
1 extra large loaf of Panera French bread
1/2 teaspoon dried thyme
1/2 teaspoon dried ground sage
1 1/2 cup s grated Gruyere cheese
grated nutmeg
olive oil, for crostini

Herb Butter (optional):
2 tablespoons butter, room temperature
1/8 teaspoon dried thyme
1/2 teaspoon finely chopped parsley

For the Herb Butter:  Mix the room temperature butter with thyme (1/8 teaspoon) and parsley. Blend until smooth and herbs are evenly distributed.

To make the Soup:  Test to make sure the pumpkin, with the top on, will fit inside the over on the lowest rack without touching the roof! You may have to shorten the stem on the lid. Preheat the oven to 350 degrees.

Cut off the top of the pumpkin. Scrape out the seeds and stringy fibers from the flesh, making sure not to cut through the sides of the pumpkin since it becomes the cooking container for the broth. Place the pumpkin on a rimmed baking sheet.

Pour the broth into a large mixing bowl. Add the cream and stir. Slice two-thirds of the French loaf into 1/2" thick pieces. Toast the slices of bread and spread with the herb butter, if desired. Place one slice of buttered toast in the bottom of the pumpkin. Sprinkle with a mixture of thyme and sage, and then lightly cover with a layer of grated cheese. Ladle in just enough broth to cover the slice of bread. Repeat the layers until the pumpkin is 3/4 full. Do not exceed 3/4 full; the filling will expand during baking.

Sprinkle a pinch of nutmeg on the surface of the soup. Place the lid on the pumpkin and slide the baking sheet into the oven. Bake for approximately 2 hours or until the pumpkin is tender. Carefully remove the pumpkin from the oven and take to the table on the baking sheet or platter.

For the Crostini:   Slice the leftover French bread into 1/4 thick pieces. Drizzle lightly with olive oil and bake until golden – about 10 minutes.

Roasted Garlic and Leek Soup

Panera Bread Restaurant Recipe

4 heads(not cloves) garlic, about 1/2 pound unpeeled 1/4 cup olive oil
6 Tablespoons butter or margarine
4 leeks, chopped, white part only
1 onion, chopped
6 Tablespoons flour
4 cups chicken broth, heated
1/3 cup dry sherry
1 cup whipping cream or 1 cup evaporated skimmed milk
fresh lemon juice

Cut of the top 1/4 inch on each garlic head. Place garlic heads in a small shallow baking dish. Drizzle olive oil over the top. Bake in a preheated 350 degree oven for 1 hour or until golden. Let cool. Press individual garlic cloves between fingers to release the baked garlic. Chop cloves. Melt butter or margarine in a large soup pot over medium heat. Add chopped garlic, leeks, and onions. Saute until onion is translucent, about 8 minutes.

Reduce heat to low. Add flour; cook 10 minutes, stirring occasionally. Stir in hot chicken broth and sherry. Simmer 30 minutes, stirring occasionally. Remove from heat and cool slightly. Puree soup in batches in food processor or blender. Return soup to pan. Add cream (or for lower fat, the evaporated skimmed milk) and simmer until thickened, about 10 minutes. Add additional cream or milk if it thickens too much. Add lemon juice to taste. Season with salt and white pepper to taste. Garnish with chives.

Cannellini Soup

Panera Bread Restaurant Copycat Recipe

2/3 cup drained oil-packed sun-dried tomatoes, chopped reserving 4 tablespoons oil
2 cups sliced fresh mushrooms
2 tablespoons chopped fresh basil
3 cloves garlic, minced
8 cups chicken or vegetable broth
1 cup bowtie pasta
2 (15-oz.) cans cannellini beans, rinsed and drained
2 (7-oz.) jars roasted red peppers, drained and chopped

Basil Toast:
4 tablespoons olive oil
2 tablespoons chopped fresh basil
2 large garlic cloves, minced
8-12 (1/2 inch) slices from Panera sourdough baguette

To make the Cannellini Soup:  In a large heavy soup pot, heat the 4 tablespoons of oil from the sun-dried tomatoes over medium heat. Add mushrooms and saute 3 or 4 minutes. Add basil and garlic and cook one minute. Add broth and sun-dried tomatoes. Increase heat and bring broth to a boil. Add pasta bows, cover and boil pasta about 5 minutes. Mix in cannellini beans and peppers. Reduce heat; simmer uncovered 5 to 8 minutes until pasta is done, but not mushy. Season with salt and pepper to taste. Serve with Basil Toast

For the Basil Toast:  Preheat broiler. Mix oil, basil and garlic in small saucepan over low heat for about 2 minutes. Season with salt and pepper to taste. Arrange bread slices on foil-lined baking sheet. Broil until golden, about 1 minute. Turn toasts. Brush with the herbed oil mixture. Broil toasts until golden and crisp, about 1 minute. Serve warm with soup.

Fandango Salad

Panera Bread Restaurant  Recipe

2 tablespoons walnuts, chopped
3 cups field greens, loosely packed
1 cup romaine lettuce, torn into bit-size pieces, loosely packed
1/2 cup Panera Bread Raspberry Vinaigrette
2 tablespoons Gorgonzola cheese, crumbled
8-10 slices Mandarin Orange Panera Bread

Raspberry Vinaigrette:
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
2 tablespoons raspberry jam
2 teaspoons shallot, minced
Salt and freshly ground black pepper, to taste
3/4 cup extra-virgin olive oil

Heat the oven to 350 degrees.

Arrange the walnuts in a single layer on a sheet pan. Toast for 5 minutes, toss nuts, then toast for an additional 5 minutes or until golden. Remove from pan to cool.

In a medium mixing bowl, toss field greens, romaine and vinaigrette until well combined. Place the mixture on a serving plate. Top with the cheese, walnuts and orange slices and serve. Panera Bread Raspberry Vinaigrette Combine all ingredients except oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the olive oil while whisking to form an emulsion.
Serves 1.

Sonoma Chicken Stew

Panera Restaurant Recipe 

1 quart chicken broth, homemade preferred
4-5 cups water depending on how far you want to stretch it
1 cup cream or half and half,
3 stalks celery, chopped
1 pound carrots sliced
1 cup of frozen peas
1 cup of frozen, cut green beans
salt and pepper to taste
2 tablespoons cold water and your thickening agent of choice (about 4 tablespoons)
1-2 pounds chicken breasts, boiled or pan fried in butter, chopped up into bite size pieces after cooking

Boil the broth in a large stock pot, add in water and bring to boil again. Add in celery and carrots, simmer until they are starting to soften then add in peas and green beans. Blend in cream and salt and pepper to taste, simmer. In a small bowl, combine flour or corn starch with cold water. In a steady stream, pour into soup and stir constantly while you do. If you'd still like yours to be thicker, repeat the process. Simmer.

While the soup had been simmering,  pan fry some chicken breasts in butter. Cut the chicken into bite size pieces and add it into the soup. Let the soup stew while you make the biscuits. Once the biscuits are done, place one in a large soup bowl and ladle stew over it. Salt and pepper may be added for taste once again.

Asian Sesame Power Salad

Asian Sesame Power Salad
Panera Bread Restaurant Recipe

1/2 cup Panera Bread Asian Sesame Vinaigrette Dressing
1 teaspoon fresh ginger grated (or 1/2 tsp. ground ginger)
1/2 teaspoon ground turmeric
8 ounce bag baby kale and baby spinach blend
10 ounce bag broccoli slaw
1 peeled mandarin orange (or 1 cup canned mandarin oranges, drained)
1/2 cup wasabi coated peas (optional)
kosher salt and black pepper (optional)

In small bowl, whisk the ginger and turmeric into the dressing. In large bowl, toss baby greens and broccoli slaw with the dressing mixture. Add the orange and peas, if desired. Season to taste, toss and serve.  Serves 4.

Tip: Add snow peas or snap peas for a sweet crunch.

Southwest Carnitas Salad

Southwest Carnitas Salad
Panera Bread Restaurant Recipe

8 ounces roasted pork
8 cups mixed greens
1/2 cup cooked corn kernels, fresh or frozen
1 cup canned black beans, low sodium, rinsed and drained
1 cup grape tomatoes, halved lengthwise
1/3 cup Panera Bread Southwest Caesar Dressing
1/2 cup corn tortilla chips, crumbled
chopped avocado and fresh, chopped cilantro (optional)

Warm pork according to directions, then cut into bite size pieces or shred. Cover and set aside.

In mixing bowl, combine greens, corn, beans, tomatoes, and dressing. Gently toss. Divide salad among plates. Top with pork and tortilla chips, and garnish with avocado and cilantro, if desired. Serves 4.

Chopped Kale Salad

Chopped Kale Salad
Panera Bread Restaurant Recipe

6 cups kale (bagged prewashed, chopped kale saves times)
2 cups romaine
1/3 cup Panera Bread Balsamic Vinaigrette
1/2 cup seedless red grapes, cut in half
1/4 cup feta cheese, crumbled
1/3 cup walnuts, toasted

Gently combine all ingredients in large mixing bowl and toss well. Serves 4.

Tip: Vary your fruit, nuts and cheese – try diced pear or pistachios, or whisk 2 to 3 tablespoons cherry preserves into vinaigrette and pair with dried cherries and goat cheese. 

Warm Steak and Spinach Salad

Warm Steak and Spinach Salad
Panera Bread Restaurant Recipe

2 tablespoons olive oil
1 cup onion, thinly sliced
2 cups sliced mushrooms
12 ounces seared sirloin
8 cups baby spinach
1/2 cup Panera Bread Balsamic Vinaigrette
4 tablespoons parmesan cheese, freshly grated

Heat oil in a nonstick skillet over medium-high heat. Add onions and mushrooms and cook for 2 to 3 minutes, without stirring. Add sirloin slices and cook 1 to 2 minutes. Place spinach in large serving bowl and top with steak mixture. Return pan to burner over low heat. Add the dressing and heat for 45 to 60 seconds. Pour over salad and gently toss. Garnish with parmesan cheese. Serves 4.

Harvest Grain Salad with Turkey

Harvest Grain Salad with Turkey
Panera Bread Restaurant Recipe

2 cups microwavable rice or whole grains
1 cup dried fruit and nut mix
1/2 cup grapes, cut in half
1/4 cup Panera Bread Balsamic Vinaigrette
3 cups baby spinach
9 ounces roasted turkey, slices separated
2-3 tablespoons green onions, sliced (optional)

Microwave rice according to package directions. In medium bowl, gently toss cooked rice, fruit and nut mix, grapes and vinaigrette. Serve with spinach and turkey. Garnish with green onions. Serves 3.