Panera 10 Vegetable Soup Recipe (Copycat) (2024)

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

1. 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)
2. 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)

3. Deglaze the pot by pouring in ½ cup of vegetable stock and scraping the bottom of the pot with a wooden turner.
4. 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.

5. 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)
6. Serve the soup hot with a lemon wheel. (image 6)

Recipe FAQs

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

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