Panera Bread 10 Vegetable Soup

Do you have a craving for one of Panera Bread's soups, but want to save some money?  We've got you covered.  Our copycat Panera 10 Vegetable Soup is healthy, hearty, and vegan.  It smells so good when it's simmering, and tastes amazing.  Enjoy this one pot recipe over and over again with your family and friends and make some incredible memories.

Jump to:

• Ingredients
• Questions
• How to Make
• Variations
• Pro Tips
• Recipe

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Ingredients

The ingredient list is a long one, but most of the ingredients are easy-to-find pantry staples.  The ones you might not have sitting in your pantry are sprouted short grain brown rice, chia seeds, aleppo chili powder, and dried lemon peel.  If these items aren't available at your local grocery store, you can order them online.

The dried aleppo chili powder is a spice that provides slow building heat, but is half as spicy as red pepper flakes.

• Fresh Vegetables: yellow onion, carrots, celery, red and yellow bell pepper, poblano pepper, spinach, and garlic
• Canned Vegetables: fire roasted tomatoes, fire roasted yellow corn, and tomato paste
• Frozen Vegetable: green peas
• Fat: olive oil
• Dried Spices: onion and garlic powder, aleppo chili, cumin, sea salt, white pepper, cumin, rosemary, basil, and bay leaves
• Liquids: vegetable broth and reduced sodium soy sauce or tamari
• Acids: rice vinegar, freshly squeezed lime juice, freshly sliced lemon wheels
• Grains & Seeds: sprouted brown rice and the chia seeds (These ingredients help thicken the soup, so it's less brothy.)
• Protein: garbanzo beans

Questions

Is Panera's 10 vegetable soup healthy?

Yes, it's very healthy and has the lowest calorie count out of all Panera Bread's soups.  Panera's one cup serving size contains 60 calories, 1g fat, 3g fiber, 4g sugar, and 3g protein.  However, Panera's version is more brothy and less filling than ours.

Our copycat recipe for the same serving size has 166 calories, 3.8g fat, 6.7g fiber, 8.5g sugar, and 5.3g protein.  For more nutritional information, please scroll to the end of the recipe card.

Is this soup discontinued from Panera's restaurants?

Ten vegetable soup was introduced in January 2019 at all restaurants across the country in the United States.  It was taken off the menu from our local Panera Bread sometime in 2020.  You maybe able to buy it at your local Panera Bread or from their Panera at Home line, which is featured at certain supermarkets in the U.S. and online.

Is this soup vegan?

Yes, the main reason they put 10 vegetable soup on the menu in January 2019 was to have a vegan soup option for their customers.  It is plant-based and Mediterranean diet approved.

Our copycat recipe is also vegan and gluten free friendly; just replace the soy sauce with liquid aminos or tamari.

Does Panera make their own soup?

Unfortunately, the soups aren't made fresh at the restaurants.  They are made at a plant, and then flash frozen and shipped to each restaurant.  The soups are thawed out in a thermalizer and served to customers.

If you want freshly made 10 vegetable soup, you'll have to make your own at home with our copycat recipe.

How much does a cup of Panera soup cost?

An 8 ounce serving ordered at the restaurant will cost you $5.69.  Depending upon the grocery store, the Panera at Home line of soups will cost anywhere from $4.49 to $6.09 per container.

Our copycat recipe for 10 vegetable soup makes 15 cups.  This means that buying this much soup at Panera would set you back $85, plus tax and tip, so you're getting close to spending $100 for soup.  Ouch!  Learn how to make it in the comfort and safety of your own home and save some cash.

How to Make

Gather all the veggies for the soup.

You'll also need to grab the spices, sprouted short brown rice and chia seeds.

Heat up the oil in a large Dutch oven over medium high heat for roughly 2 minutes.  Add the onion, celery, carrot, red and yellow bell peppers, and the poblano pepper.  Saute until softened, roughly 10 minutes.

Add the garlic and cook until fragrant, stirring constantly.

Bloom all the spices except the bay leaves for 30 seconds, stirring constantly so they don't burn.

Add the tomato paste and stir for 5 minutes so it darkens and starts to caramelize.

Deglaze the pot by pouring in ½ cup of vegetable stock and scraping the bottom of the pot with a wooden turner.

Add the rest of the stock and bay leaves and stir well.  Add the rice vinegar, soy sauce, sprouted brown rice, chia seeds, garbanzo beans, and fire roasted corn.  Add the peas and fire roasted tomatoes.

Cover and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes.  (It's important to keep the lid on so the rice cooks.)  Remove the lid, stir, and let the soup simmer 45 minutes, stirring occasionally.

Taste and adjust spices, if necessary.  Cook for another 15 minutes then add the fresh spinach and let it wilt for a minute.  Remove the soup from the heat and stir in the freshly squeezed lime juice.  (If you are substituting lemon zest for lemon peel, add the 1 teaspoon of lemon zest.)

Serve the soup hot with a lemon wheel and a thick slice of freshly baked tomato basil bread.

Variations

• Need this keto friendly?  Add Parmesan cheese and avocado slices to increase the fat.
• Can't find sprouted short grain brown rice?  Swap it out with barley.
• Can't find dried aleppo chili powder?  Swap it out with paprika.
• Can't find dried lemon peel?  Swap it out with 1teaspoon of lemon zest and add it at the end.
• Can't find fire roasted tomatoes or corn?  Swap it out with regular tomatoes and corn, but realize it will lose some flavor.

Pro Tips

• To save time, cut up the 7 fresh vegetables, measure the dried spices, and juice the limes ahead of time.
• Want extra broth in the soup?  Add more broth and adjust spices.
• Serve with a thick hearty slice of bread, like Panera's tomato and basil bread.
• Can't eat it all?  Freeze leftovers for up to 3 months.

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