Panera 10 Vegetable Soup Recipe
This Copycat Panera 10 Vegetable Soup Recipe is the perfect rainy day meal! It’s healthy, tastes absolutely delicious, AND freezes well. Now you can make Panera Bread soups in the comfort of your own kitchen too! What’s not to love? Vegan, Gluten-free, and Dairy-Free.
When Panera Bread came out with their 10 Vegetable Soup a while back, I knew I had to try it. So for lunch that day, I drove to the closest Panera and ordered it in their bread bowl (of course!)
And the verdict? I loved it!
While it’s certainly not as hearty as some of Panera’s other soups (think broccoli cheddar), the 10 Vegetable Soup is one my favorite soups at Panera because it’s a lighter and healthier option compared to most of their soups.
This means that on days I’m not too hungry, I can have it on its own – and on days I’m extra hungry, I can have it on the bread bowl and get another side to complete the meal.
Anyways, after trying the Panera 10 Vegetable Soup that day, I thought I’d try to make my own copycat recipe – as I like to do with restaurant meals I love.
Let’s start!
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What You Need to Make Panera 10 Vegetable Soup
- 2 Tbsp olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3/4 cup poblano pepper, diced
- 2 Tbsp minced garlic
- 1 cup frozen corn
- 4 cups fresh spinach
- 4 carrots, diced
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 Tbsp tomato paste
- 1 Tbsp dried thyme
- 1 Tbsp paprika
- 1 Tbsp cumin
- 1/2 Tbsp chili powder
- 2 Tbsp dried cilantro
- 2 tsp salt
- 1 tsp pepper
- 8 cups vegetable broth
- 1/2 cup sprouted brown rice, rinsed and drained (can substitute with lentils or pearled barley)
- lemon slice, to serve (optional)
How to Make Panera 10 Vegetable Soup
- In a large pot, heat olive oil on medium heat until hot. Add bell peppers, poblano peppers, garlic, corn, carrots, onion, and celery. Sauté until onions are translucent and veggies are soft, about 8-10 minutes.
- Add in the tomato paste, thyme, paprika, cumin, chili powder, dried cilantro, salt, and pepper. Stir together with the veggie mixture for 4-5 minutes until fragrant.
- Pour 1 cup of stock into the pot and deglaze the pot by scraping any brown bits off the bottom with a wooden spatula. Then add the remaining stock and bring to a boil.
- Turn the heat to medium-low and add in the brown rice (or lentils/barley). Mix the soup together, then cover and simmer for 1 hour.
- Uncover the soup, stir, then simmer for 15 more minutes. Stir in the spinach (it should wilt in about 1-2 minutes), then turn off the heat.
- Garnish the Panera 10 Vegetable soup with a lemon slice, and serve with a slice of thick bread. ENJOY!
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If you make this Panera 10 Vegetable Soup Recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
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Panera 10 Vegetable Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 red bell pepper , diced
- 1 yellow bell pepper , diced
- ¾ cup poblano pepper , diced
- 2 tbsp minced garlic
- 1 cup frozen corn
- 4 cups fresh spinach
- 4 carrots , diced
- 1 yellow onion , diced
- 2 stalks celery , diced
- 2 tbsp tomato paste
- 1 tbsp dried thyme
- 1 tbsp paprika
- ½ tbsp chili powder
- 1 tbsp cumin
- 2 tbsp dried cilantro
- 2 tsp salt
- 1 tsp pepper
- 8 cups vegetable broth or stock
- ½ cup sprouted brown rice , rinsed and drained (can substitute with lentils or pearled barley)
- lemon slice , to serve (optional)
Instructions
- In a large pot, heat olive oil on medium heat until hot. Add bell peppers, poblano peppers, garlic, corn, carrots, onion, and celery. Sauté until onions are translucent and veggies are soft, about 8-10 minutes.
- Add in the tomato paste, thyme, paprika, cumin, chili powder, dried cilantro, salt, and pepper. Stir together with the veggie mixture for 4-5 minutes until fragrant.
- Pour 1 cup of stock into the pot and deglaze the pot by scraping any brown bits off the bottom with a wooden spatula. Then add the remaining stock and bring to a boil.
- Turn the heat to medium-low and add in the brown rice (or lentils/barley). Mix the soup together, then cover and simmer for 1 hour.
- Uncover the soup, stir, then simmer for 15 more minutes. Stir in the spinach (it should wilt in about 1-2 minutes), then turn off the heat.
- Garnish the Panera 10 Vegetable soup with a lemon slice, and serve with a slice of thick bread. ENJOY!
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My 7 year old son loves Panera’s 10 Vegetable Soup so I made this recipe so he can have it at home. I’ve never tried it, so don’t know myself how well it matches the original, but he eats it and asks for more, so that is a great sign! He doesn’t like spicy food and the first time I made it (following directions) he ate it, but complained a little about the heat. So, I’ve been leaving out the Poblano and cutting the chili powder in half and now he eats it without complaint. This recipe has become a family favorite!
Thanks for sharing your feedback, Jason! I’m so glad your son loves it!!
I tried it! It came out amazing ? love veggies soup with corn
I made it with rice and it came out absolutely amazing! My whole family loved it!! Will definitely be a staple during the winter months 🙂
So excited about this soup! Can I use long grain brown rice instead?
Hi Jenny! Yes you absolutely can 🙂
Good recipe. I liked the flavor. It was a bit spicy for my crew, but I thought just right personally.
One thing my kids noticed was that Panera uses rice, not barely. And if I use barley again, I’ll cut it to 1/2 cup rather than a full cup of uncooked barley because by the time it soaked and cooked it seemed like the soup was mostly barley. Lots of chewing.
Otherwise, very nice, tasty and filling.
Hi Keith! Thank you so much for your feedback and I’m glad you loved it! Yes, the Panera soup uses brown rice, which is the true “copycat” version. I did say that you can sub with lentils and barley for those with certain dietary preferences but using sprouted brown rice would still make this soup the most like Panera’s version. I’ve taken your feedback and reduced the uncooked rice amount to 1/2 cup. Thank you!
In the ingredient list it doesn’t have chili powder, but in the instructions it says to add the chili powder with the other spices. Do you use chili powder, and if so, how much?
Hi there! I just updated the recipe. It is 1/2 Tbsp chili powder! 🙂
Great recipe! We really enjoyed this soup. I had a rutabaga on hand so I added some of that as well as some peas I had in the freezer! Very tasty, and so easy! Cutting the veggies was the hardest part!
This is my new favorite recipe! I’ve made for my husband and I two weeks in a row. He loves it with crackers and I love it as is. Soooo yummy!
Additions or Alternatives:
Instead of Poblano peppers I used Shishito peppers from Trader Joes
I added a TBL of Chipotle powder from Natural Grocers
I used veggie stock once and chicken stock another time, both times great
I added a TBL of Coriander
Turmeric of course, I only added a 1/2 TBL to mine.
I used an entire can of tomato paste alternatively you could you crush tomatoes
Hi Anne!
Thanks for your kind feedback. Your modifications sound delicious!!
I love this soup! Tastes so good!
Definitely making this for the family potluck next week! first batch of soup turned out wonderful, perfect for the rainy weather we had.
I loved how nourishing this soup was. It tasted amazing and was not too heavy.
A very tasty recipe! I substituted the lentils for wild rice and it was oh so good!