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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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Table of Contents hide

1 What You Need to Make Panera 10 Vegetable Soup

2 How to Make Panera 10 Vegetable Soup

3 Looking for More Easy Copycat Recipes?

4 Panera 10 Vegetable Soup Recipe

4.1 Ingredients 1x2x3x

4.2 Instructions

4.3 Nutrition

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!

Looking for More Easy Copycat Recipes?

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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!