Panera 10 Vegetable Soup Recipe Copycat

If you were a fan of Panera vegetable soup and were sorely disappointed when the restaurant chain took your favorite soup off the menu, no worries I have a great copycat recipe for you!

This copycat Panera10 vegetable soup recipe makes a wonder lunch or first course. A bowl only comes in at 161 calories and is both a gluten free and vegan soup. Such a great way to eat your veggies!

How To Make Panera Bread 10 Vegetable Soup (Step-by-step Instructions with Pictures)

Let's make a batch of this wonderful Panera bread 10 vegetable soup. Don't let the ingredient list daunt you. The soup really is very easy to prepare.

The recipe makes 5 servings (one cup each).

Prep Time: 30 mins | Cooking Time: 1 hour 30 mins

Panera Ten Vegetable Soup Ingredients

Here is everything you need to make the 10 vegetable soup copycat:

• 1 tablespoon olive oil
• ⅓ cup yellow onion, chopped
• ⅓ cup carrots, chopped
• ⅓ cup celery, chopped (about 2 stalks celery)
• ¼ cup red peppers
• ¼ cup yellow peppers
• ¼ cup poblano peppers, chopped
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon white pepper
• 1 teaspoon chili powder
• 1 teaspoon rosemary
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon basil
• 1 teaspoon cornstarch
• 2-3 bay leaves (optional)
• 3 cups vegetable stock (or chicken broth if vegetarian is not a concern)
• 2 teaspoons tomato paste
• 2 teaspoons white wine vinegar
• ⅔ cup fresh tomatoes, chopped (use a small can of fire roasted tomatoes if not in season)
• ⅔ cup corn (canned or frozen corn are fine)
• ¼ cup brown rice
• ⅔ cup garbanzo beans
• 2 teaspoons chia seeds
• 1 teaspoon freshly squeezed lime juice
• 2 teaspoons soy sauce
• 1 cup fresh spinach

Directions

Start by prepping your vegetables - onions, poblano peppers, red and yellow bell peppers, tomatoes, celery, carrot, garlic - by chopping on a cutting board and setting aside.

Pour olive oil into pot over medium heat.

Add the celery, carrots, red and yellow peppers, onions, and poblano peppers.

Cook for about 10 minutes, stirring occasionally, until the carrots are slightly softened.

Add the minced garlic to the vegetables and cook for another minute or two.

Add all the seasonings to the sauteed vegetables and stir to coat them evenly.

Cook for another 5 minutes over medium low heat.

Add the cornstarch and stir until mixed with the vegetables.

Add the vegetable broth, chia seeds, garbanzo beans, brown rice, tomatoes, corn, tomato paste, vinegar, to the pot and mix everything together. (Add bay leaves now as well, if you are using them.)

Cook on medium high until the mixture is brought to a boil, stir and then reduce the heat to low, letting simmer for an hour, stirring occasionally.

Add the lime juice and soy sauce to the soup pot along with the spinach and stir.

Turn the stove back up to medium heat and let the spinach cook for 10 minutes.

Variations on the Recipe

With a soup that has so many ingredients, variation is inevitable. Here are a few swaps you may prefer or things to stand in for items you don't have on-hand.

• Use some green beans, peas, chopped turnip in place of a veggie you are missing. Swiss Chard is a good swap for the spinach, just add it earlier.
• Rather than regular rice, sprouted brown rice is preferred by some in this soup. Other grains you may like to consider for a swap are wheat berries or barley.
• Add a couple bay leaves to the pot before simmering for a more savory flavor.
• Add some meat if you like. Browned drained hamburger or shredded rotisserie chicken are simple to add to the soup.

Serving

Serve the ten vegetable soup hot with a lemon wheel like they did at the Panera Bread restaurants or top with some Parmesan cheese, like I like to do. Add a pinch of crushed red pepper flakes or a splash of hot sauce if you want some heat.

Pair a bowl of soup with a crusty loaf of bread, such as my copycat Olive Garden Breadsticks or a fresh green salad for a light lunch. For a vegan and gluten-free pairing, team it with my gluten-free Vegan Burger or Tofu Lettuce Wraps Recipe!

For a fun presentation and all-in-one meal, pick up some boule breads from your local bakery and serve your soup in a bread bowl.

Storing

Allow the leftover soup to cool to at least close to room temperature, then seal leftovers in an airtight container. The vegetable soup will last for 3-5 days in the refrigerator. For longer term storage, freeze. The soup will last up to 3 months in the freezer.

If you enjoyed this garden vegetable soup recipe, be sure to try out my Panera Broccoli Cheddar Soup, Panera Creamy Tomato Soup and Panera Tuna Salad Sandwich Recipes.

If you are looking for more vegetable soup recipes my Olive Garden Minestrone Soup Recipe is vegetarian, as are my Ratatouille Soup with Quinoa and Vegetarian Crockpot Tortellini Soup recipes.