Craving Panera's soup? Skip the drive thru and save money with our copycat Panera 10 vegetable soup recipe. This one pot soup is easy to make, freezer friendly, and tastes amazing!
Hungry for more? Check out our collection of 11 Panera Bread copycat soup recipes or this tasty loaf of Panera tomato basil bread.
Quick Look: Panera 10 Vegetable Soup Recipe
- ⏲️ Prep Time: 45 minutes
- ⏲️ Cook Time: 1 hour 45 minutes
- ⏲️ Total Time: 2 hours 30 minutes
- 🍽️ Yield: 15 cups
- 🥕 Dietary Info: Vegetarian, Dairy Free; can be made Gluten Free & Vegan
- ⚡ Calories: 166 calories per serving (based on nutrition facts in recipe card)
- 🍎 Ingredients: olive oil, onion, carrot, celery, red and yellow peppers, poblano pepper, garlic, spices, tomato paste, vegetable stock, rice vinegar, soy sauce, brown rice, chia seeds, garbanzo beans, roasted corn, tomatoes, peas, spinach, lime juice, and lemons.
- 🥣 Method: Stovetop
- ⌛ Time-Saving Hack: Prep the veggies in advance or use a food processor to chop some of the veggies.
- 🔪 Equipment: Dutch oven, wooden turner.
- ⭐ Expert Tip: If you need to substitute the aleppo chili flakes, use regular paprika with a bit of cayenne.
- 🌶️ Flavor & Texture: Panera 10 vegetable soup has a thick and hearty texture like a stew, and is colorful and richly flavorful from the spices, flavorings, and aromatics. It's better than the original!
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Why You'll Love This Recipe
- Packed with 10 Colorful Veggies: This soup is made with ten veggies, along with lots of spices and flavorings, for an incredible flavor and hearty texture. Plus, it's vegan and gluten free friendly!
- Large Batch + Freezer Friendly: This recipe makes 20 cups of soup, making it perfect for meal prep or a freezer meal. It will keep in the freezer for up to 3 months.
- Reader Favorite Recipe: Our readers consistently praise this soup's delicious flavor and how closely it recreates Panera's soup. Many say it has become a favorite they make again and again!
Featured Comment
⭐⭐⭐⭐⭐ "I am a big fan of Panera's ten vegetable soup and this recipe does it justice. It is so tasty and it makes a generous amount so there is some left for the freezer. The directions are very easy to understand. This is in my soup rotation year round."
- Mickey
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Ingredients
The ingredient list is a long one, but most of the ingredients are easy-to-find pantry staples. Let's talk about the key ingredients.
- Vegetables: We used yellow onion, carrots, celery, red and yellow bell pepper, poblano pepper, spinach, garlic, and frozen green peas.
- Canned Vegetables: We used fire roasted tomatoes and fire roasted yellow corn.
- Spices: We used onion and garlic powder, aleppo chili, cumin, sea salt, white pepper, cumin, rosemary, basil, and bay leaves (fresh or dried).
- Acids: We used rice vinegar, freshly squeezed lime juice, and freshly sliced lemon wheels.
- Grains & Seeds: We used sprouted brown rice and the chia seeds (These ingredients help thicken the soup, so it's less brothy.)
See recipe card for full information on ingredients and quantities.
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 and a bit of cayenne pepper.
- Can't find dried lemon peel? Swap it out with 1 teaspoon 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.
How to Make Panera 10 Vegetable Soup
- Heat up the oil in a large Dutch oven, then sauté the onion, celery, carrot, bell peppers, and poblano until softened (about 10 minutes). Add the garlic and cook until fragrant, stirring constantly. (image 1)
- 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. (image 2)
- 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 simmer for 30 minutes. Remove the lid, stir, and simmer for 45 minutes, more stirring occasionally. Taste and adjust spices, 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. (image 5)
- Serve the soup hot with a lemon wheel. (image 6)
Panera 10 Vegetable Soup FAQs
Ten vegetable soup was introduced in January 2019 at all restaurants across the United States. It was taken off the menu at our local Panera Bread sometime in 2020.
Yes, it's very healthy and had the lowest calorie count out all Panera Bread's soups. Panera's one cup serving size contains 60 calories and ours has 166, but theirs is more brothy and less filling than our copycat recipe.
Yes, the main reason they put the 10 vegetable soup on the menu in January 2019 was to have a vegan option for their customers. It is plant-based and Mediterranean diet approved.
Yes, you absolutely can. This recipe makes 15 cups which is a lot, so if you can't eat it all freeze any leftovers for up to 3 months.
Serving Suggestions
Panera serves this entrée with a choice of sourdough bread bowl for an upcharge, a bag of kettle chips, a piece of baguette, or an apple.
Some serving suggestions to use at home are a slice of our hearty multigrain bread, or our easy garlic toast. A light refreshing side salad like our copycat Chick-fil-A side salad or our copycat Chick-fil-A fruit cup recipe would also round out the meal.
Expert 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 the spices.
- Serve with a thick hearty slice of bread, like Panera's tomato basil bread.
- Can't eat it all? Freeze leftovers for up to 3 months.
Other Panera Bread Recipes You'll Love
Recipe
Panera 10 Vegetable Soup Recipe (Copycat)
Ingredients
Veggies
- 2 tablespoons olive oil
- 1 cup yellow onion, finely chopped
- 1 cup carrot, sliced
- 1 cup celery, sliced
- ¾ cup red bell pepper, chopped
- ¾ cup yellow bell pepper, chopped
- ¾ cup poblano pepper, chopped
- 2 tablespoons garlic
Spices
- 1 tablespoon ground cumin
- 1 tablespoon regular paprika or aleppo chili flakes
- 1 tablespoon dried lemon peel or 1 teaspoon lemon zest
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 2 teaspoons sea salt
- 1½ teaspoons white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 bay leaves
Remaining Ingredients
- 2 tablespoons tomato paste
- 8 cups vegetable stock
- 2 tablespoons rice vinegar
- 2 tablespoons reduced sodium soy sauce, or coconut aminos or tamari (for gluten free and vegan versions)
- ½ cup sprouted brown rice or barley, rinsed well
- 2 tablespoons chia seeds
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 15-ounce can fire roasted corn, drained and rinsed
- 4 15-ounce cans fire roasted tomatoes
- ½ cup frozen green peas
- 3 cups fresh spinach, packed
- 2 tablespoons freshly squeezed lime juice
- 2 lemons, thinly sliced into wheels for garnish
Instructions
- Heat up the oil in a 6-quart Dutch oven over medium high heat until it shimmers, then add the first six vegetables. Sauté the vegetables until they have softened, about 10 minutes, making sure to stir occasionally with a wooden spoon. Add the garlic and stir until fragrant, roughly 30 seconds.
- Add all the dried spices except the bay leaves to the pot and stir constantly for 30 seconds to release their flavors and aromas. Add the tomato paste and cook for 4 to 5 minutes while stirring, so it darkens and starts to caramelize.
- Pour ½ cup of vegetable stock into the pot by scraping the bottom of the pot with a wooden turner to scrape off any brown bits.
- Add all the remaining ingredients except the spinach and lime juice. Stir until well combined.
- Cover and bring to a boil, roughly 10 minutes, then reduce the heat to medium low and simmer for 30 minutes. Uncover the soup and give it a stir. Let it simmer for another 45 minutes, then taste the soup and adjust any spices.
- Add the spinach and let it wilt for a minute, stirring constantly. Remove from the heat, pour in the freshly squeezed lime juice, and stir. Garnish each serving with a lemon wheel, and serve this delicious copycat recipe hot.
Video
Notes
- Need to substitute aleppo chili flakes? Don't use Hungarian paprika; use regular paprika with a bit of cayenne.
- Want to save time? Prep the fresh vegetables, measure the dried spices, and juice the limes ahead of time.
- Want your soup brothy? Add more broth and adjust spices.
- Want a bread suggestion? Serve it with Panera tomato basil bread.
- Have leftovers? Freeze for up to 3 months.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Mickey
I just tried this recipe and it is definitely a keeper I love the original soup and this copycat is very satisfying. Perfect soup when you want to eat healthy and want something comforting, too.
Emma
So glad you enjoyed it, Mickey! Thanks for making our recipe.
Denise Brooks
This didn't taste like Panera 10 vegetable soup. I thought it had way too many fire roasted tomatoes I would try 1 can next time & the lime at the end just made way to acidic. The tomatoes overpowered the soup & just tasted like tomato soup
Emma
We're sorry about that, Denise! Feel free to cut back on the tomatoes and lime to your taste.
Lisa R
This recipe is really awesome. I found sprouted brown rice and frozen fire roasted corn at Fresh Thyme (not sure those are everywhere) and Aleppo pepper at Penzey's spices. Kroger had canned fire roasted tomatoes and canned fire roasted corn. Seems like you have to go about 6 different places to find all the ingredients you need for anything anymore but once you stock up on the more unusual ingredients in this recipe, it's just a matter of picking up a few things in the produce aisle... I've made 4 batches of this and every bit of it has gotten eaten (and it makes a lot!). I don't like a lot of heat and the poblano peppers and Aleppo pepper add just the right amount of kick. Thanks for posting.
Emma
You're very welcome, Lisa! We're thrilled that you enjoyed this recipe so much!
Sue Arlott
This is so flavorful with just the right touch of heat. Simply amazing and well worth the work and wait.
Thank you for sharing. 🍲👌😋
Emma
That's wonderful to hear, Sue! Thank you so much!
PM
Wow, this was delish! Everyone LOVED it, will be making often! ❤️
Emma
That's awesome, PM! Thank you for making our recipe!
Linda
I halved the recipe added a splash of bourdeax wine, about 1 cup of low sodium V8 the full 8 cups of vegetable broth, some cabbage and green beans. It is delicious!
Emma
We're so glad that you enjoyed it, Linda! Thanks for sharing your variation.
Ellen
Are the rosemary & basil ingredients (1 Tbsp) dried or fresh?
Emma
They are both dried.
Keren
This soup ended up being very acidic, even with only half of the lime juice. We added sugar to help cut back on the acidity but more adjusting is definitely needed. Good otherwise! Did not taste like Paneras version.
Emma
That's unusual! No one has ever said that this soup is too acidic, but everyone has their own tastes. 🙂 We're glad you enjoyed it!
Amber
After sautéing the veggies, blooming spices, and deglazing pan, could I finish the soup off in the crockpot? I’m thinking I can make it work and just time it right with the barley.
Emma
Yes, you definitely can! Let us know how it goes.
Diana
Love this recipe! I did it in my Instant Pot for 30 mins and then simmered in the pot for 45 mins.
This is much better than the original!
Emma
Thank you so much, Diana! We're glad that you enjoyed it so much!
Lori Kehoe
Hi! My daughter and husband love! this. I really like it too, but it is really spicy, and I can’t figure out where the heat is coming from?
Emma
Did you use the aleppo chili flakes? If you'd like it milder, simply use regular paprika. We've made it with the paprika, and we didn't find it spicy at all.
Lori Kehoe
Thanks for the reply, Emma! No, I couldn’t find it, so I used regular paprika. I know it’s the strangest thing. I can’t figure out where it’s coming from. And while we really love it, I would like to make some for my mom, and she won’t eat anything spicy, and I can’t figure out what I should reduce 🤷🏼♀️
Emma
The only other ingredient that might have a hint of spiciness is the poblano pepper, but even that isn't very hot. Make sure to scrape out all the seeds and membranes from the pepper to remove any hints of spiciness from it. Enjoy!
Lori Kehoe
Maybe! But, in any case, this is on rotation at the house now. My family loves it so much!
Emma
That's wonderful to hear, Lori! I'm glad that it's such a hit with your family!
Chrissy
Wow! This is a perfect copy cat recipe. Dare I say better…? It’s so fresh and complex in flavor. Aleppo is well worth having on hand if you can find. Well done!
Emma
Aww, thanks so much, Chrissy! We're thrilled that you enjoyed the soup so much!