Copycat Panera Bread’s Vegan 10 Vegetable Soup Recipe
Add Preferred SourceThis 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.
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!
Ingredients
- Olive oil – Or any other neutral cooking oil.
- Yellow onion – Yellow or brown onion works well. A sweet onion can be used for a milder flavor.
- Carrots – Use fresh carrots, peeled and diced so they cook evenly and add a touch of sweetness.
- Celery – Diced small for even cooking and a bit of crunch. The leaves can be used too.
- Zucchini – Dice into medium pieces so it softens as the soup simmers without breaking down completely.
- Bell peppers – Red and yellow bell peppers add a pop of color and a touch of sweetness.
- Jalapeño – I leave the seeds in for more heat or remove them for a milder result, and slice evenly so the heat distributes.
- Garlic – Fresh garlic only. Jarlic won’t give the same clean, sharp flavor.
- Cumin – Adds warm, earthy depth that pairs naturally with poblanos.
- Dried rosemary – A little goes a long way; crush lightly to release flavor.
- Paprika – Like it spicy? Use spicy smoked paprika for a bit of a kick.
- Tomato paste – From a can or from a tube; whatever you have works.
- Vegetable stock – Use low- or no-sodium so the soup doesn’t get too salty.
- Frozen corn niblets – You can use canned corn, but drain it well and add near the end of the cooking time so you don’t overcook the corn.
- Chickpeas – Drain before using. You can save the aquafaba for another recipe.
- Diced tomatoes – For extra flavor, sometimes I use fire roasted tomatoes. You’ll use the juice and all, so don’t drain them.
- Bay leaves – Infuse flavor while simmering. Remove before serving.
- Cooked brown rice – Use long-grain brown rice. It holds its shape well and doesn’t turn mushy.
- Fresh baby spinach – You really need baby spinach so it wilts quickly into the soup.
- Lime – Always use fresh lime juice; bottled lime juice dulls the brightness.
- Salt – I cook with kosher salt. If you use table salt, reduce the amount by about half.
- Black pepper – Freshly cracked for best flavor.
How To Make Copycat Panera Bread’s 10 Vegetable Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened and fragrant.
Add the zucchini, red and yellow bell peppers, jalapeño, and garlic to the pot. Cook for an additional 3 minutes, stirring occasionally to ensure even cooking without browning.
Sprinkle in the cumin, rosemary, and paprika, stirring for 1–2 minutes to release their aromas and infuse the vegetables with flavor.
Pour in the vegetable stock, then add the tomato paste, corn, chickpeas, diced tomatoes, and bay leaves. Stir everything together, ensuring the tomato paste is fully incorporated. Bring the soup to a gentle boil, then reduce the heat to a simmer for 20–25 minutes so the flavors meld together.
Add the cooked brown rice and baby spinach to the pot. Cook for 5 more minutes, just until the spinach wilts. Stir in the lime juice and adjust the seasoning with salt and pepper. Remove the bay leaves, ladle into bowls, garnish with fresh herbs or lime wedges, and serve hot.
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.
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.
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.
Copycat Panera Bread’s 10 Vegetable Soup Recipe
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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
