This Copycat Panera Bread 10 Vegetable Soup is comforting, spicy, and loaded with vegetables. It's easy to make in around thirty minutes, and I've made it gluten free! Bring on the comfort food.
Soup nights are big in my house, and this has become our new favorite soup recipe. As the days get shorter and cooler, we all crave comfort food like spicy soup full of vegetables.
My mom loves one from Panera Bread, so I knew I had to make a copycat recipe for her.
The great thing about soup is you can use up your leftovers. We all know how expensive our trips to the grocery store are nowadays, so it's nice to know we can whip up a delicious soup and add our leftover vegetables in so they don't waste.
Ingredients for Panera Bread 10 Vegetable Soup
- olive oil, I like to buy mine at Costco
- garlic
- yellow onion, diced
- celery, diced
- carrot, diced
- poblano pepper, chopped
- red bell pepper. chopped
- yellow bell pepper, chopped
- cumin
- paprika
- garlic powder
- onion powder
- lemon peel
- dried mustard
- chili powder
- dried basil
- rosemary
- bay leaves
- sea salt
- fresh ground pepper
- vegetable stock - gluten free if needed
- tomato paste
- fire roasted diced tomatoes - do not drain
- tamari (soy sauce alternative that is gluten free)
- rice vinegar
- chickpeas drained and rinsed
- frozen corn
- frozen peas
- cooked brown rice
- spinach
- sliced lemon wheels
Instructions for Making Panera Bread 10 Vegetable Soup
Step 1.
Start by heating a Dutch oven over medium-high heat and adding the olive oil. Once it is ready, add the garlic, onions, celery, carrot, poblano peppers, and red and yellow bell peppers. Sauté these vegetables for about ten minutes, stirring with a wooden spoon.
Step 2.
Next, add the cumin, paprika, garlic powder, onion powder, lemon peel, dried mustard, chili powder, dried basil, rosemary, bay leaves, salt, and pepper. I know it's a lot of spices, but it's worth it! Stir well and cook for a minute or two.
Step 3.
Add the tomato paste and stir well into spices, then add the vegetable stock tamari, rice vinegar, and fire-roasted tomatoes stirring with a wooden spoon.
Step 4.
Add the chickpeas, corn, peas, and brown rice. Bring to a boil, then reduce the heat to medium-low and simmer with the lid on for about 20 minutes. Remove lid and add the spinach. Cook until the spinach wilts. Taste and adjust the seasoning to your liking.
Step 5.
Serve immediately with a fresh lemon wheel and crusty bread.
Panera Bread 10 Vegetable Soup Variations
- Different veggies: Feel free to change the vegetables. Maybe take a peek in the refrigerator to see what needs to be used up or try new vegetables to change up the colors and flavors in the soup. The Panera bread version is delicious but you can always tweak it and make it your own.
- Spice it up: Chili powder already gives this soup a bit of a kick but you can add more or you could include some hot sauce or red pepper flakes for extra spice.
- Kid-friendly: Omit the chili powder and dried mustard. Add a handful of shredded mozzarella on top to serve.
Handy Tips
Although copycat Panera Bread 10 vegetable soup is straightforward to make, it's always worthwhile knowing a few helpful tips.
- Use a heavy pot: Choose a Dutch oven or your heaviest pot to make this soup. Thin-bottomed pots and pans can char your vegetables too fast while you are sauteing them. Something hefty is ideal.
- Taste as you go: I like to taste the soup after each step to check everything is good. It's also best to taste it before serving, in case it needs adjusting. You can add more salt, pepper, spices, or a little more of something else if need be.
- Poblano peppers: Find these in most grocery stores. You can always sub extra bell pepper, as poblanos are very mild and similar in flavor. Poblano peppers are sometimes labeled as "pasilla peppers".
Storage Instructions
Leftovers should be kept in an airtight container in the refrigerator and enjoyed within 5 days.
I like to freeze leftovers in single-serve portions, then thaw overnight. Reheat in the microwave or in a pan on the stove.
Frequently Asked Questions
Is 10 Vegetable Soup healthy?
Yes, in fact, it's very healthy. It is loaded with so many vegetables full of antioxidants and nutrients that you will far surpass your daily serving of vegetables. Vegetables tend to be low in calories and high in fiber too.
Is this soup vegan?
Yes, it is vegan if you use vegetable broth. Do not substitute chicken or beef broth if you want it to be vegan.
What can you add to vegetable soup to make it taste better?
You can add spices. This 10 Vegetable has a long list of spices that add so much depth of flavor. That, with the poblano peppers, will make this soup taste delicious. Oh, and don't forget about the fire-roasted tomatoes. Those are my secret weapon in my Hamburger Soup and my Instant Pot Chicken Tortilla Soup.
Need More Easy Soup Recipes? (all gluten free!)
- Easy Minestrone Soup
- Healthy Turkey Chili
- 10 Delicious Soup Recipes
- Spicy Tomato Soup
- Instant Pot Lentil Soup
- Instant Pot Curried Pumpkin Soup
- Gluten Free Baked Potato Soup
- And Lots More Cozy Soups Here!
Panera Bread 10 Vegetable Soup (Copycat)
Ingredients
- 2 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup poblano pepper, chopped
- 2 tablespoon garlic
- ½ tsp dried mustard
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tsp salt
- 1 teaspoon pepper
- 2 bay leaves
- 3 tablespoon tomato paste
- 6 cups vegetable stock, gluten free if needed
- 2 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 cup cooked brown rice (or any kind of rice or quinoa will do)
- ½ cup frozen corn
- ½ cup frozen peas
- 1 can garbanzo beans, drained and rinsed
- 3 15 oz cans of fire roasted diced tomatoes, with juice
- 2 cups fresh baby spinach
- lemon wheels for garnish
Instructions
- Start by heating a dutch oven over medium-high heat and adding the olive oil. Once it is ready, add the garlic, onions, celery, carrot, poblano peppers, and red and yellow bell peppers. Saute these vegetables for about ten minutes, stirring with a wooden spoon.
- Next, add the cumin, paprika, garlic powder, onion powder, dried mustard, chili powder, dried basil, rosemary, bay leaves, salt, and pepper. I know it's a lot of spices, but it's worth it! Stir well and cook for a minute or two.
- Add the tomato paste and stir well into spices, then add the vegetable stock tamari, rice vinegar, and fire-roasted tomatoes stirring with a wooden spoon.
- Add the chickpeas, corn, peas, and brown rice. Bring to a boil, then reduce the heat to medium-low and simmer with the lid on for about 20 minutes. Remove lid and add the spinach. Cook until the spinach wilts. Taste and adjust the seasoning to your liking.
- Serve immediately with a fresh lemon wheel and crusty bread.
Elena says
Can you leave out the yellow onion bell peppers, paprika, onion, powder, garlic powder, tamari, baby spinach, corn?
Karen Kelly says
Hmm, not sure I've never tried it like this. I would assume it would be fine, just less flavorful.