Craving Panera's soup? Skip the drive thru and save money with our copycat Panera 10 vegetable soup recipe. This one pot soup tastes amazing so its easy to share while making memories with family and friends.
Hungry for more? Check out our collection of 11 Panera Bread copycat soup recipes or this tasty loaf of Panera tomato basil bread.
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)
Recipe 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.
Serve
Panera serves this entree 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.
Complete the meal by serving one of these 8 Panera copycat dessert recipes after you enjoy your soup.
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 and 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
- 1 ½ 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
- 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 Panera's Tomato and Basil.
- Have leftovers? Freeze for up to 3 months.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Cindee
Excellent. Worth the effort.
Emma
Cindee, Wow! Thanks for your comment. We are so glad that you enjoyed it!
Mickey
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.❤
Emma
That's wonderful, Mickey! We're so glad that you enjoy this soup and find it similar to Panera's!
Joan Pinckney
Delicious soup with great flavor and a slight hot kick. The flavor comes from a multitude of additions, use them all or you won’t get the final delicious result. It was time consuming to prepare due too all of the chopping. I think that could be simplified with frozen vegetables. The vegetables need to be very finely chopped or you will end up with a stew. I wouldn’t necessarily call it a copy cat for Panera, if that is important to you. It makes a huge batch of soup. Freezes perfectly.
Emma
Joan, We are delighted that you loved our soup recipe. Thanks for your detailed review.
Sandra McMillan
Can this be made in a crock pot? Thanks
Emma
We haven't made it in the crock pot, but I'm sure you could. For the best flavor, follow steps 1 to 3 then transfer to the crock pot. Cook 3 to 4 hours on high or 6 to 8 hours on low. During the last few minutes of cooking follow step 6. Let us know how it turned out. Enjoy!
Kristi
Please elaborate on the barley, should it be cooked first or just rinsed?
Emma
Just rinse the barley. It will cook in the pot when the soup simmers. We hope you enjoy our copycat recipe!
Dan
This is definitely as close as it gets right here! My wife and I both love this soup and we made it for the first time and it is the bomb.com!
Emma
Dan, Thanks for your very kind words. We are so happy to hear you and your wife enjoyed it!
Michele
I absolutely love this recipe! As it's just me I cut the recipe in half. Only made one change my first time making it: no garbanzo beans (I don't like them at all, not in anything, yucky!) Second time I added some cabbage. Third time I used some leftover roasted chicken and I felt it was very much like their old Chicken Tortilla Soup (miss that stuff) Such a good, healthy delicious meal! Thank you!
Emma
You're welcome, Michele! We're so glad that you like this soup!
Joanne
This is not a copycat recipe but a similar or "inspired" recipe. Panera does not have chia seeds. Their soup is so delicious, I'd love to find a real copycat recipe.
Emma
Joanne, If you go to Panera's website and click on See All Ingredients, you will find chia seeds on the second last line between the yeast extract and the lime juice.
We hope you will try our copycat version of Panera's 10 vegetable soup. It is very delicious.
KB
Is this supposed to be a very sour soup? I do think it *looks* like Panera's 10 vegetable, but between the vinegar, lemon peel, AND lime juice (not to mention the tomato), the acid is very pronounced. It's pretty salty, too. I followed the recipe as is but I really wish I would have held off on the vinegar and the salt until the end, and adjusted to taste. It's also pretty heavy on the rosemary. I appreciate the basic elements of this recipe though, and I will use it as a guide if I ever try to duplicate that soup again. As it stands I don't think it tastes much like Panera's, but it's not bad.
Emma
We are glad you liked the basic elements of this recipe. It is a very popular recipe with our readers and you are the first to comment that it tastes sour from the 2 tablespoons of rice vinegar or too salty from the 2 teaspoons of coarse sea salt. As you have said, it's always a good idea to adjust any soup to your own personal taste.
Todd
Question for the author...I think there's a problem with the recipe quantity for fire roasted tomotoes. Standard shows 4ea 15oz can's or 60oz...1/2 quantity shows 9.5oz...doubled shows 38oz. I'm assuming the standard would be 18 to 19 ounces of fire roasted tomatoes...do I have that right?
Thanks in advance for responding and looking forward to making this!!
Emma
It was a glitch with our recipe card, which is now fixed. Happy cooking, and enjoy!
Karen Angellotti
A wonderful, wonderful soup! Hubs enjoyed it so much and I feel so good to have a recipe that tastes as good or better than Panera's bowl of health. Please, you two, keep sharing your gifts with the cooks of the day. The flavor is right on :))
Emma
That's so kind of you, Karen! Thank you. We're thrilled that you and your husband enjoyed the soup so much!
mimi
The recipe is delicious.
I am more the broth person. Scound time I made, I used only 1 can of Tomato instead of 4 cans and add 1L more of veggie broth.
Emma
Thanks for sharing your variation, Mimi! We're so glad you find this soup delicious!
LInda Milroy
Yummy so glad I stumbled on y our web site. Thank you so much.
Emma
You're very welcome, Linda! Thanks for stopping by!