This Panera Copycat 10 Vegetable Soup is one of those soups that you either recognize or one you simply just have to try. A jam packed soup full of tasty nutritious vegetables, healthy goodness, and so many incredible flavors. Perfect rainy day meal.
When looking for a vegetable soup recipe you probably might cast your mind back to the Panera bread soups that really rocked, and one of them was the Panera 10 Vegetable Soup
These days you have to rely on a copycat recipe and we are here to assure you that this recipe is one of the best ones you can try.
Full of wonderful flavors it is not only nutritious and good for you as it is full of healthy vegetables but it tastes amazing.
Your taste buds will thank you for giving this recipe a try. While the ingredient list is long, hello, 10 vegetables, it is very simple to make as the stove and soup pot does the hard work for you.
It just requires a few different things added at different stages and then you have a yummy soup to devour at the end. The whole family will love this 10 vegetable soup.
We love to share recipes with you and if you want another nutritious recipe then you have to try the Instant Pot Chicken Noodle Soup. It is super delicious and a tasty treat.
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Why You’ll Love The Panera Copycat 10 Vegetable Soup
- Very nutritious and healthy – While it may need a visit to the grocery store it will be worth it for the taste of this delicious vegetable soup.
- Kid-friendly – When will there ever be a moment when your child is enjoying 10 vegetables at once? Plus they will love it as they won’t even realize it.
- Easy to make – It is all in the prep work and then you can let it all cook down. No blending is required.
- Perfect on a cold day – A real winter warmer and hug in a bowl.
- No problem when Panera doesn’t have it- Soups go on rotation at Panera and many of them have discontinued this recipe
Ingredients Needed
- Onions
- Carrots
- Celery
- Red bell peppers
- Yellow bell peppers
- Poblano peppers
- Garlic
- Salt
- Onion powder
- Garlic powder
- White pepper
- Rosemary
- Cumin
- Paprika
- Basil
- Cornstarch
- Vegetable stock
- Tomato paste
- White wine vinegar
- Tomatoes
- Corn
- Brown rice
- Garbanzo beans
- Chia seeds
- Lime juice
- Soy sauce
- Fresh spinach
Helpful Tools
Measuring Cups and Spoons
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Soup pot or large saucepan
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Cutting board and sharp knife
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Mason jars to serve and store
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How To Make The Panera Copycat 10 Vegetable Soup
- Prepare and chop vegetables up and set them aside.
- In a large pot or saucepan, add the olive oil with the celery, carrots, red and yellow peppers, onions, and poblano peppers and cook them for about 10 minutes. Put the temperature at medium high heat and stir occasionally. You will know they are ready when the carrots are slightly softened.
- Add the garlic to the vegetable mixture and cook for another minute or two until you can smell that garlic aroma coming from the saucepan.
- Add all the seasonings except the cornstarch to the sauteed vegetables and stir to make sure that everything is coated with all of the flavorings. Then you can cook for another 5 minutes over medium low heat.
- Next up, add the cornstarch and stir until mixed with the vegetables. Then you can add the vegetable broth, chia seeds, garbanzo beans, brown rice, diced tomatoes, corn, tomato paste, and vinegar, to the pot and make sure everything is mixed together thoroughly.
- Cook on medium high until the mixture is brought to a boil, stir and then reduce the heat to low. You will want to let it simmer together for 45 minutes.
- After 45 minutes stir the soup again and then let it cook for 15 more minutes.
- Last of all, add the lime juice and soy sauce to the pot along with the spinach and stir to make sure everything is combined and all of the flavors are there.
- Turn the stove back up to medium heat and let the spinach cook and wilt. This should take around 10 minutes.
- Serve the soup and enjoy!
Recipe Variations
Can’t get any brown rice? White rice will work just as well with this recipe. The nutritional value will change slightly but the flavors will still be there.
Add a little spice. There is no harm in adding more flavor and some red pepper flakes could give this soup a little extra heat.
Give it some extra seasoning. You can’t go wrong with a sprinkle of salt and black pepper on anything can you?
Tips & Tricks
- If you don’t want to use vegetable stock then chicken stock or chicken broth will be a great alternative. You could use vegetable broth if you want a more distinctive flavor. It really is up to you!
- You could make this in the slow cooker. Add it all to the crockpot and let it do its thing.
- An instant pot pressure cooker will work on high pressure as well. You will have soup ready in minutes. Let the pressure release naturally before taking the lid off.
Storage
If you have any leftovers then let the soup cool completely before transferring it to an airtight container. You can store the soup in the refrigerator for up to five days.
You can also freeze this soup. Again let it cool and then pour it into an airtight container or freezer bag and freeze it for up to one month. Defrost thoroughly and then reheat on the stove.
FAQ
Did Panera get rid of the 10 vegetable soup?
This soup vanished from the Panera bread restaurants menu back in 2020 and we haven’t been able to enjoy it since. Sad times as it was an iconic Panera soup.
But, don’t worry, this copycat recipe will bring back all those delicious memories. Your very own copycat recipe.
How should I serve the copycat Panera’s ten vegetable soup?
You could serve this delicious soup as a main dish with a crusty baguette or some salad. You could also enjoy it with a sandwich.
Can you use frozen vegetables for this soup?
Sure you can. It can be cost-effective and easier to work out quantities with frozen vegetables.
Is this soup vegan?
While most of the ingredients are vegan options there is just one ingredient to check. Soy sauce is vegan, but some manufacturers add animal-based products to it when making it.
As long as you check the soy sauce, this is a great vegan meal to enjoy.
Other soup recipes
- Homemade Easy Instant Pot Cheeseburger Soup – Who loves cheeseburgers? This Instant Pot Cheeseburger Soup is one of the best flavors ever! It’s literally like eating a cheesy & hearty version of a cheeseburger, but stored perfectly in a mason jar!
- Broccoli Cheddar Soup – Holy cheesy goodness! This Instant Pot Broccoli Cheddar Soup is one of the best soups to make in your Instant Pot. Loaded down with broccoli, cheese, and flavor!
- Instant Pot Taco Soup – This “under 30-minute taco soup” recipe is amazing! Using your Instant Pot to create this delicious Instant Pot Taco Soup is the perfect weeknight dinner.
- Olive Garden Minestrone Soup Copycat – It’s soup weather! This Olive Garden Minestrone Soup Copycat is fast, simple, and loaded with delicious ingredients. Put on your comfy clothes and make this easy copycat soup instead of heading out to the restaurants and battling the crowds.
Panera Copycat 10 Vegetable Soup
Ingredients
- ⅓ cup onions chopped
- ⅓ cup carrots chopped
- ⅓ cup celery chopped
- ¼ cup red peppers
- ¼ cup yellow peppers
- ¼ cup poblano peppers chopped
- 2 teaspoons garlic
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon rosemary
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon basil
- 1 teaspoon cornstarch
- 3 cups vegetable stock
- 2 teaspoons tomato paste
- 2 teaspoons white wine vinegar
- ⅔ cup tomatoes chopped
- ⅔ corn
- ¼ cup brown rice
- ⅔ cup garbanzo beans
- 2 teaspoons chia seeds
- 1 teaspoon lime juice
- 2 teaspoons soy sauce
- 1 cup spinach
Instructions
- Prepare and chop vegetables up and set them aside.
- In a large pot or saucepan, add the olive oil with the celery, carrots, red and yellow peppers, onions, and poblano peppers and cook them for about 10 minutes. Put the temperature at medium high heat and stir occasionally. You will know they are ready when the carrots are slightly softened.
- Add the garlic to the vegetable mixture and cook for another minute or two until you can smell that garlic aroma coming from the saucepan.
- Add all the seasonings except the cornstarch to the sauteed vegetables and stir to make sure that everything is coated with all of the flavorings. Then you can cook for another 5 minutes over medium low heat.
- Next up, add the cornstarch and stir until mixed with the vegetables. Then you can add the vegetable broth, chia seeds, garbanzo beans, brown rice, diced tomatoes, corn, tomato paste, and vinegar, to the pot and make sure everything is mixed together thoroughly.
- Cook on medium high until the mixture is brought to a boil, stir and then reduce the heat to low. You will want to let it simmer together for 45 minutes.
- After 45 minutes stir the soup again and then let it cook for 15 more minutes.
- Last of all, add the lime juice and soy sauce to the pot along with the spinach and stir to make sure everything is combined and all of the flavors are there.
- Turn the stove back up to medium heat and let the spinach cook and wilt. This should take around 10 minutes.
- Serve the soup and enjoy!
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