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
- Garbanzo Beans or Chickpeas
Here are the other ingredients in the soup:
- 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)
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.
Copycat Panera 10 Vegetable Soup
- 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
- 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