Panera Bread 10 Vegetable Soup Recipe (copycat) (2024)

Packed with fresh veggies, hearty grains, and plant-based protein, this Panera Bread 10 Vegetable Soup copycat recipe is so good! I know it will quickly become a favorite at your house just like it has at ours.

I recently posted an article about Panera gluten free menu options (spoiler alert, there aren’t many) and while it’s always frustrating when great restaurants don’t have many items you can enjoy, it’s sometimes just as easy to make a copycat recipe at home.

And that’s what I did! I took Panera’s well-loved 10 vegetable soup (which is no longer offered) and made my own copycat recipe.

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This vegetable soup recipe is the perfect rainy day meal has quickly become one my family’s favorite soups!

Pssst! I also think you’ll love this easy Millet Salad

This recipe makes a lot of soup and will feed at least 6-8 people. It makes for great leftovers and also freezes well so if you have a smaller family or are just cooking for yourself, feel free to make the whole batch and freeze portions for an easy meal down the road.

Looking for more healthy dinner ideas? My family can’t get enough of this easy Instant Pot Cauliflower Soup and I love how quick and low-fuss it is!

INGREDIENT LIST + SUBSTITUTIONS

This recipe has a lot of ingredients, but don’t let that scare you away! It’s actually pretty easy to put together, and most of the items are ready to dump in.

*Get the amounts and full instructions in the recipe card below.

Ingredients in Panera Bread 10 Vegetable Soup Recipe

Produce

• extra virgin olive oil
• yellow onion
• carrots
• celery
• zucchini (feel free to swap with different green vegetables such as peas or green beans. The original recipe had peas)
• bell pepper (you can use red bell peppers or yellow bell peppers)
• poblano pepper (sometimes labelled as pasilla peppers in America. The dried version is called )
• fresh baby spinach
• lemon (you’ll use lemon zest in the soup and can slice into lemon wheels or wedges for serving)
• minced garlic

Spices

• dried mustard
• chili powder
• cumin
• dried basil
• dried rosemary
• paprika
• garlic powder
• salt
• black pepper
• bay leaves

Pantry

• extra virgin olive oil
• tomato paste
• vegetable stock (low sodium if you can. If you’re not concerned with this recipe being vegetarian, you can sub chicken broth in a pinch, but I do recommend veggie stock for best flavor)
• sprouted brown rice (or any kind of rice or quinoa will do but I found that sprouted brown rice most closely resembles barley or wheat berries and holds up well in the soup)
• canned garbanzo beans, drained and rinsed (you can sub with black beans or cannellini beans, but I like garbanzo best)
• canned fire roasted diced tomatoes, with juice (you can use regular diced tomatoes in a pinch but the fire roasted have so much more flavor, I really recommend using them)

Other

• frozen corn (canned fire roasted corn is excellent but is difficult to find in a grocery store)
• coconut aminos or gluten free soy sauce
• rice vinegar (you can sub lemon juice or lime juice)ice vinegar)

Pssst! Did you know I’m on YouTube? Be sure to subscribe to my YouTube channel for more gluten free how-to’s!

HOW TO MAKE PANERA’S TEN VEGETABLE SOUP IN 3 EASY STEPS

To make Panera’s ten vegetable soup, you’ll need to cook some rice beforehand, chop fresh vegetables, measure spices, and dump in a few cans of veggies. Here are the steps:

Step 1 Cook sprouted brown rice

Cook the sprouted brown rice (or whatever rice or quinoa you are using) according to package directions and set aside.

Step 2 Prepare veggies

Wash and chop onion, carrots, celery, zucchini, bell peppers, and poblano peppers. Zest the lemon and slice or cut into wedges for serving.

PRO TIP: I bought baby carrots and pre-cut celery and cut all the veggies with my chopper, which made the process quick and easy! If you don’t have a chopper, here is an Amazon (affiliate) link to the one that I have and love: Vegetable Chopper on Amazon

Step 3 Cook

1. Heat olive oil in a large soup pot. As I said earlier, this recipe makes a LOT of soup, and you’ll need a large pot to fit it all.
2. Add fresh chopped veggies and sauté over medium heat for 5-10 minutes, until the onion is translucent. I like to use a wooden spoon with a long handle.
3. Add garlic, lemon zest, and all dried spices and cook for another minute or two.
4. Add tomato paste and sauté for a few more minutes until it starts to caramelize.
5. Pour in vegetable broth and stir well. Be sure to scrape the bottom of the pot to pick up any browned bits.
6. Add garbanzo beans, fire roasted tomatoes, corn, coconut aminos or gf soy sauce, and rice vinegar/lemon juice.
7. Stir until combined and bring to a boil over medium high heat.
8. Reduce heat to a simmer and cook another 15-20 minutes, until veggies are tender (carrots will be done last)
9. Stir in cooked rice/quinoa.

HOW TO SERVE

Garnish each bowl of soup with a lemon wheel or wedge. You can also serve with a fresh sprig of parsley or cilantro or, if you like a little heat, a dash of red pepper flakes.

Panera’s ten vegetable soup tastes so good with a side of yummy bread! (see some ideas below)

If you’re not concerned with being vegan or vegetarian, try serving this recipe with a sprinkle of fresh parmesan cheese

pssst if you like veggie-based soups, check out this high protein butternut squash soup

WHAT TASTES GOOD WITH PANERA BREAD 10 VEGETABLE SOUP?

Panera vegetable soup tastes so good with a side salad and bread! Here are a few of our favorite gluten free bread recipes:

QUICKEST/EASIEST: Magic 4-Ingredient Gluten Free Biscuits or Gluten Free Cornbread Recipe (if you’re making cornbread, be sure to make my easy honey butter to go with!)

CLASSIC: Gluten Free Dinner Rolls or Gluten Free Cloverleaf Rolls

RESTAURANT STYLE: Gluten Free Breadsticks

HOW TO STORE

Store this garden vegetable soup in an airtight container in the fridge for up to a week.

You can also freeze leftovers for up to 3 months. This soup reheats really well which is great for meal prep! You can reheat in a slow cooker or on the stove.

FREQUENTLY ASKED QUESTIONS

We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!

PANERA BREAD 10 VEGETABLE SOUP RECIPE

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Packed with fresh veggies, hearty grains, and plant-based protein, this Panera Bread 10 Vegetable Soup copycat recipe is so good! I know it will quickly become a favorite at your house just like it has at ours.

Ingredients

• 2 tablespoon olive oil
• 1 ¼ cup diced yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• ½ cup chopped zucchini
• ¾ cup diced red bell pepper
• ½ cup diced poblano pepper
• 1 teaspoon lemon zest
• 2 tablespoons minced garlic
• ½ teaspoon dried mustard
• 1 teaspoon chili powder
• 1 tablespoon cumin
• 1 tablespoon dried basil
• 1 tablespoon dried rosemary
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 3 tablespoons tomato paste
• 6 cups gluten free vegetable stock
• 2 tablespoons coconut aminos or gluten free soy sauce
• 1 tablespoon rice vinegar
• 1 cup frozen corn
• 1 can garbanzo beans, drained and rinsed
• 3 15 oz cans of fire roasted diced tomatoes, with juice
• 2 bay leaves
• 1 1/2 cups cooked sprouted brown rice (see notes for subs)
• 2 cups fresh baby spinach
• lemon wheels or wedges for garnish

Instructions

1. Heat olive oil in a large soup pan or stock pot over medium heat.
2. Add onion, carrot, celery, zucchini, bell pepper, and poblano pepper and cook for 5-7 minutes, stirring often, until onions become translucent.
3. Stir in lemon zest, minced garlic, and all spices (except bay leaves) and continue to cook for 2 or 3 minutes. Stir continuously so the spices don't burn.
4. Add tomato paste and cook for another couple of minutes, stirring constantly. Everything should start to caramelize.
5. Pour in vegetable broth and stir well. Be sure to scrape the bottom of the pot to pick up any browned bits.
6. Add garbanzo beans, fire roasted tomatoes, corn, coconut aminos or gf soy sauce, rice vinegar, and bay leaves.
7. Stir until combined and bring to a boil over medium high heat.
8. Reduce heat to a simmer and cook another 15-20 minutes, until veggies are tender (carrots will be done last)
9. Stir in cooked rice/quinoa and spinach and remove from heat immediately.
10. Serve with lemon wheels or wedges.

Notes

***always check labels when cooking gluten free. Spices are usually safe but not always! My favorite spice brands are Dion's (their entire line is gf) and McCormick.

HOW TO STORE:

Store in an airtight container in the fridge for up to a week.

You can also freeze leftovers for up to 3 months. This soup reheats really well which is great for meal prep! You can reheat in a slow cooker or on the stove.

SUBSTITUTIONS

You can substitute any type of cooked rice/quinoa, but sprouted brown rice has the best taste/texture and doesn't turn mushy.

FYI Poblano peppers might be labelled as pasilla peppers in your grocery store.

If you have a hard time finding any of the ingredients in your local store (particularly the sprouted brown rice), I've linked the ones I used below.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  TruRoots Organic Germinated Brown Rice, 14 Ounces, Certified USDA Organic, Non-GMO Project Verified

• 

  Coconut Secret, Organic Liquid Coconut Aminos, 8 fl oz (pack of 2)

• 

  Fullstar Vegetable Chopper

• 

  NutriChef 19-Quart Stainless Steel Stock Pot

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 261Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1340mgCarbohydrates: 47gFiber: 10gSugar: 17gProtein: 9g

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