Panera’s Ten Vegetable Soup is obviously LOADED with vegetables – 10 to be exact – but it’s also packed with nutrition and flavor! This copycat recipe has all the healthy goodness you’ve come to expect from Panera – and I think – it even tastes a little better! 😉
Jump to Recipe
This does make a BIG batch of soup but I promise everybody will love it! It does take a little while to make – because the more you cook it – the more the flavors meld. So make this on a weekend – the bonus is you’ll have lunches on hand during the week.
Panera Vegetable Soup Ingredients
TEN vegetables – here you go!
- Red pepper
- Yellow pepper
- Poblano pepper
- Carrots
- Celery
- Onion
- Corn
- Tomatoes
- Spinach
- Garbanzo Beans or Chickpeas
Here are the other ingredients in the soup:
- garlic
- vegetable broth or stock
- Better than Bouillon (omg – love this stuff!)
- soy sauce
- mirin (or rice vinegar + 1 tsp sugar)
- tomato paste
- seasonings: smoked paprika, bay leaves, garlic powder, onion powder, cumin, sea salt
- If you want a kick – you could also add red pepper flakes
- chia seeds (so healthy)
- spelt
Alternative Ingredients
These are the 10 vegetables Panera Bread chose – but you can definitely make swaps if you don’t like all of them! Add mushrooms, remove the poblano peppers, add cauliflower – whatever you like!
Panera’s vegetable soup recipe also has spelt in it – which I could not find. I swapped out and used a pre-cooked brown rice and quinoa mixture – it was a delicious and nutritious
Of course! I stuck to the Panera version – but desperately wanted to add mushrooms! I think potatoes and green beans would be great too! You could also swap spinach for kale!
Yes – I browned ground beef and added some in on day 2 & 3 just to change it up a bit! Delicious!
No – but I recommend it! I have 3-4 of their varieties! I chose the Garlic for this to stay vegan/vegetarian. You can also use just plain water, more veg stock or chicken broth.
How do you make Panera’s 10 Vegetable Soup?
I didn’t go the easy route here – I took a couple extra steps to bring out extra flavor in the veggies by roasting them first. Here’s the basics:
- Set the oven to broil. While it preheats – chop all your veggies and place them on a rimmed baking sheet with garlic and olive oil
- Broil for 10 minutes, stirring halfway through – roasting them like this keeps their texture but lets out some of the juices – yum!You could also saute them but I think roasting the vegetables keeps them firmer
- While the veggies are in the oven, get the Dutch oven on the stove top over medium high heat and add the stock, water and bouillon and bring that to a boil
- Add everything to the pot except the spinach and simmer for an hour
- Add the spinach right at the end – and you’re done!
- Garnish with parmesan cheese if you’d like
Can I Make This Soup in a Crockpot?
Definitely! I would still recommend roasting the vegetables first and then place everything in the slow cooker on low for 8 hours or high for 4 hours – again adding the spinach at the very end.
How to Store & Reheat Leftovers
The soup recipe makes about 10 cups of soup! That said – you might have leftovers! Store in airtight glass containers and refrigerate up to a week – or freeze up to three months. Reheat in the microwave for 2-3 minutes.
What goes with Vegetable Soup?
I typically have this as a quick lunch since I’m working from home – but if it is for dinner – then I’ll make some biscuits or a salad! Here’s a few ideas:
Other Amazing Soup Recipes
More Panera Copycat Recipes
Copycat Panera 10 Vegetable Soup
Ingredients
- 1/2 red bell pepper diced
- 1/2 yellow bell pepper diced
- 1 poblano pepper diced
- 3 ears corn kernels cut off
- 2 carrots diced
- 1/2 yellow onion diced
- 2 stalks celery diced
- 5 cloves garlic
- 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 4 cups vegetable stock
- 3 cups water
- 3 tbsp Better than Bouillon Garlic Base
- 2 tbsp soy sauce
- 3 tbsp mirin
- 6 oz tomato paste
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp cumin
- 1 tbsp coarse sea salt
- 1 cup garbanzo beans drained
- 28 oz fire roasted tomatoes
- 1/4 cup chia seeds
- 2 cups cooked brown rice & quinoa or spelt or farro
- 2 bay leaves
- 3 cups chopped spinach
Instructions
- Preheat oven to broil – high
- Move oven rack to highest position
- Dice peppers, carrots, onion, celery.1/2 red bell pepper, 1/2 yellow bell pepper, 1 poblano pepper, 2 carrots, 1/2 yellow onion, 2 stalks celery
- Cut corn off cob3 ears corn
- Smash garlic cloves using side of knife and chop5 cloves garlic
- Place all veggies on a parchment paper lined rimmed baking sheet
- Sprinkle with olive oil and 1 tbsp coarse sea salt1 tbsp coarse sea salt, 2 tbsp olive oil
- Broil for 10 minutes, stirring halfway through
- While veggies are roasting, in a dutch oven, add the stock, water and bouillon and turn heat to medium high. Whisk until mixed.4 cups vegetable stock, 3 cups water, 3 tbsp Better than Bouillon Garlic Base
- Remove veggies from oven and set aside
- Add tomato paste, soy sauce, mirin, paprika, garlic powder, onion powder, cumin and salt – stir to combine.2 tbsp soy sauce, 3 tbsp mirin, 6 oz tomato paste, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tbsp cumin, 1 tbsp coarse sea salt
- Add chia seeds, brown rice/quinoa, roasted vegetables, garbanao beans, tomatoes and bay leaves1 cup garbanzo beans, 28 oz fire roasted tomatoes, 1/4 cup chia seeds, 2 cups cooked brown rice & quinoa, 2 bay leaves
- Gently stir to combine and simmer for 1 hour
- Add the spinach during the last 3 minutes of cooking3 cups chopped spinach
- Remove bay leaves
- Spoon & serve! Garnish with parmesan cheese if you'd like
Adrianne says
Wow! There is so much depth of flavour in this recipe! I love the healthy style of it and the depth that you have put in to the combination of ingredients. Can’t wait to make this!
Tara says
Oh wow! So many flavors and vegetables packed into this soup. Definitely perfect and comforting for the cooler weather lately.
Tavo says
Nice soup! I really liked it, just like Panera’s!
Caitlyn Erhardt says
This was spot on! I do not live near a Panera anymore and had been craving this soup. This hit the spot, thank you!
Claudia Lamascolo says
What amazing flavors I think we hit the jackpot of soup recipes right here!
Barb says
Followed recipe exact. It was WAY TOO THICK like Chili not like Panera soup. I had to add more.water….LOTS more. Add base and boil in stock pot. Too much rice and quiona!! soaked up all the juice. The taste was good, just way too thick.
FoodHussy says
Wow – that’s crazy – 7 cups of water was fine for me – you see the pics of how mine turned out. Did you measure the rice AFTER cooking? That might have been the issue. I just used two of those pre-cooked cups of rice/quinoa mix.