Copycat Panera Bread’s Vegan 10 Vegetable Soup Recipe

This homemade version of Panera Bread’s beloved 10 Vegetable Soup is just as hearty and flavorful as the original. Bursting with fresh vegetables, warming spices, and wholesome grains, it’s a delicious and nutritious option for cozy nights or meal prepping. Best of all, you can customize this vegan soup recipe to your taste and recreate this fan-favorite soup right in your own kitchen.

A spoon lifting a a portion of Copycat Panera Bread’s 10 Vegetable Soup.

Miss Panera Bread’s 10 Vegetable Soup? Now you don’t have to. While it’s no longer available at the restaurant, you can enjoy its delicious flavors anytime with this easy copycat recipe.

The original included sprouted brown rice, but regular cooked brown rice works just as well—and is much easier to find. For an even quicker prep, use pre-cooked brown rice. Pair it with a crusty piece of bread, and you’ve got a hearty, healthy, and satisfying meal!

A bowl of Copycat Panera Bread’s 10 Vegetable Soup.

Ingredients

  • Olive oil
  • Yellow onion – Use yellow or brown onion. You could also use a sweet onion.
  • Carrots – Peeled and diced.
  • Celery – Use the leaves and all!
  • Zucchini – If your zucchini is big, remove the seedy core area before dicing.
  • Red bell pepper – Seeded and diced.
  • Yellow bell pepper – Seeded and diced.
  • Jalapeño – Finely chopped. Use a serrano instead, if you’d like a bit more heat.
  • Garlic – Finely chopped.
  • Cumin
  • Dried rosemary
  • Paprika
  • Tomato paste
  • Vegetable stock – Use low or no sodium-added.
  • Frozen corn niblets
  • 15-ounce can chickpeas – Drained and rinsed.
  • 15-ounce can diced tomatoes – Undrained.
  • Bay leaves
  • Cooked brown rice
  • Fresh baby spinach
  • Lime juice
  • Salt and pepper – To taste.
Copycat Panera Bread’s 10 Vegetable Soup Recipe ingredients with labels.

How To Make Copycat Panera Bread’s 10 Vegetable Soup

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
  2. Stir in the zucchini, red and yellow bell peppers, jalapeño, and garlic. Cook for 3 more minutes.
  3. Sprinkle in the cumin, rosemary, and paprika, stirring for 1-2 minutes to release their aroma.
  4. Pour in the vegetable stock, then add the tomato paste, corn, chickpeas, diced tomatoes, and bay leaves. Stir everything together.
  5. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes.
  6. Add the cooked brown rice and baby spinach to the pot. Cook for 5 minutes, just until the spinach wilts.
  7. Stir in the lime juice and adjust with salt and pepper to taste. Remove the bay leaves before serving.
  8. Ladle the soup into bowls, garnish with fresh herbs or lime wedges, and serve hot.

Step-By-Step Process

Chef Jenn’s Tips

  • Dice the vegetables evenly for consistent cooking.
  • Try smoked paprika for an added depth of flavor.
  • If you like extra heat, add more jalapeño or a pinch of red pepper flakes.
  • Stir in the spinach at the very end to keep it fresh and vibrant.
  • Substitute the brown rice with quinoa or barley for variety.

Recommended

Make It a Meal

This soup is hearty enough on its own but pairs wonderfully with a slice of crusty bread or a light side salad. If you’re looking for something more indulgent, serve it alongside a grilled cheese sandwich or baked sweet potato. It’s also a great starter for any larger meal.

A spoon lifting a a portion of Copycat Panera Bread’s 10 Vegetable Soup.

Storage

This soup is perfect for meal prep, as it stores and reheats beautifully. Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 5 days. To freeze, pour the cooled soup into freezer-safe containers or bags, leaving space for expansion. It can be frozen for up to 3 months. Reheat on the stovetop or in the microwave and enjoy a warm, satisfying bowl anytime.

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A spoon lifting a a portion of Copycat Panera Bread’s 10 Vegetable Soup.

Copycat Panera Bread’s 10 Vegetable Soup Recipe

Chef Jenn
Copycat Panera Bread’s 10 Vegetable Soup is a light, flavorful, and veggie-packed dish that’s perfect for a healthy meal. With its vibrant flavors and simple preparation, it’s a satisfying soup for any day of the week.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup & Stews
Cuisine American
Servings 8 servings
Calories 196 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup yellow onion  diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup zucchini diced
  • ½ cup red bell pepper diced
  • ½ cup yellow bell pepper diced
  • ½ jalapeño finely chopped
  • 3 cloves garlic finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon dried rosemary
  • 1 tablespoon paprika
  • 3 tablespoons tomato paste
  • 6 cups vegetable stock use low or no sodium-added
  • 1 cup frozen corn niblets
  • 15 ounce canned chickpeas drained and rinsed
  • 15 ounce diced tomatoes undrained
  • 2 bay leaves
  • 1 ½ cups cooked brown rice
  • 2 cups fresh baby spinach
  • 1 tablespoon lime juice
  • salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
  • Stir in the zucchini, red and yellow bell peppers, jalapeño, and garlic. Cook for 3 more minutes.
  • Sprinkle in the cumin, rosemary, and paprika, stirring for 1-2 minutes to release their aroma.
  • Pour in the vegetable stock, then add the tomato paste, corn, chickpeas, diced tomatoes, and bay leaves. Stir everything together.
  • Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes.
  • Add the cooked brown rice and baby spinach to the pot. Cook for 5 minutes, just until the spinach wilts.
  • Stir in the lime juice and adjust with salt and pepper to taste. Remove the bay leaves before serving.
  • Ladle the soup into bowls, garnish with fresh herbs or lime wedges, and serve hot.

Notes

Chef Jenn’s Tips

  • Dice the vegetables evenly for consistent cooking.
  • Try smoked paprika for an added depth of flavor.
  • If you like extra heat, add more jalapeño or a pinch of red pepper flakes.
  • Stir in the spinach at the very end to keep it fresh and vibrant.
  • Substitute the brown rice with quinoa or barley for variety.

Nutrition

Serving: 1.5cupsCalories: 196kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 939mgPotassium: 607mgFiber: 6gSugar: 6gVitamin A: 4773IUVitamin C: 47mgCalcium: 83mgIron: 3mg
Keyword copycat soup, vegetable soup, vegetarian soup
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