This cozy Panera copycat 10 Vegetable Soup has loads of veggies, protein-packed chickpeas, and hearty grains like brown rice and wheat berries all simmered in a perfectly seasoned flavorful broth.
Serve alongside toasted garlic herb crostini or with a rustic bread bowl to make it a full meal perfect for a cold day!
Why You’ll love This Ten Vegetable Soup Recipe
- Panera Flavor at Home: this Panera copycat soup recipe can be made in the comfort of your home and has tons of different vegetables!
- 1 Pot Meal: you only need one pot to make this soup and it’s ready in under 1 hour.
- Packed with Vegetables: this is a super flavorful garden vegetable soup with tons of vitamins and flavor from all the veggies.
- Naturally Vegan with a Gluten-Free Option: this soup is naturally vegan and can very easily be made gluten free. The wheat berries can easily be swapped for brown rice.
Panera’s Ten Vegetable Soup
Panera’s Ten Vegetable Soup was served at their restaurants a few years ago, but they’ve since removed it from the menu. It’s a hearty veggie soup with lots of vegetables (as the name suggests), grains, and a seasoned tomato-based broth.
When developing this copycat recipe, I took a look at the ingredient list on their website and tried to keep this recipe’s ingredient list as close to it as possible.
I’ll be honest, because this recipe stays true to the Panera ingredient list, there are quite a lot of ingredients. However, each ingredient and spice adds a layer of complex flavor.
The end result is an ultra-savory, flavorful broth! Panera’s version has chia seeds and sprouted red fife, which I’ve opted to omit from the soup, but you can certainly add those ingredients in if you’d like.
The Vegetables in the Soup:
- Olive Oil
- Red & Yellow Bell Peppers
- Poblano Peppers
- Fire Roasted Tomatoes
- Garbanzo Beans
- Roasted Sweet Corn
- Fresh Spinach
- Wheat Berries or Farro
- Brown Rice
The Core Spices You’ll Need:
- Garlic & Onion Powder
- Smoked Paprika or Aleppo Chili Pepper
- Dried Basil
- Mustard Powder
- Bay Leaves
- Poblano Peppers: if you don’t have poblano pepper or are sensitive to heat, it can be subbed for green bell pepper.
- Smoked Paprika: sub in a bit of chili powder for flavor and a bit of heat.
- Wheat Berries or Farro: if you’re gluten free or don’t have either one of these grains, you can sub in more brown rice.
- Chickpeas: the garbanzo beans can be swapped for white cannellini beans or navy beans.
- Fire Roasted Tomatoes: these can be subbed for regular diced tomatoes, but the soup won’t have quite as much flavor.
- Lemon Peel / Zest or Juice: the lemon can be subbed for a squeeze of lime juice or more red wine vinegar.
- Large Stock Pot or Dutch Oven
- Measuring Cups
🎥 *Video Tutorial is Above the Recipe Card Below!*
STEP 1: Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion, garlic, celery, yellow & red pepper, poblano, and carrot.
STEP 2: Saute on medium heat for 5-7 minutes until slightly tender. Next, add the spices and mix until all the veggies are coated.
STEP 3: Deglaze the pan with the soy sauce and mix in the tomato paste. Use a wooden spoon to scrape any brown bits of the veggies off the bottom of the pot. Cook for 1 minute. Then, add the fire roasted tomatoes and veggie stock, garbanzo beans, corn, uncooked wheat berries, and rice.
STEP 4: Cover and simmer for 25-30 minutes, or until the grains are cooked through.
STEP 5: Give the soup a taste and add the lemon zest, salt, lemon juice, vinegar, and red pepper flakes. The last step is to add the spinach and cook on low for 2-3 minutes until just wilted.
Serving The Soup
This 10 vegetable soup is super hearty by itself and can certainly be eaten on its own. But it’s next level when served with a simple garlic herb crostini, cornbread or crusty bread.
You could even serve it in a bread bowl like how you could order Panera’s version. The addition of some crusty toasted bread makes it a perfect rainy day meal.
I recommend garnishing the soup with fresh herbs like thyme or basil or with a lemon wheel.
To make the garlic crostini:
Slice a french baguette into ½” pieces. Grate 1 clove of garlic into 2-3 tbsp of olive oil, and mix in dried herbs like rosemary and thyme. Brush the seasoned olive oil on the crostini.
Bake at 450F for 3-6 minutes or until browned and toasted. Keep an eye on the crostini as they bake, since they brown very quickly!
- FRIDGE: Store any leftovers in an airtight container in the fridge for up to 5 days. This soup will thicken a bit when cooled since the rice and wheat berries will continue to absorb the broth, so add any extra veggie broth as needed to thin it out again when reheating.
- FREEZER: Freeze in an airtight container for up to 2-3 months. If freezing, you may want to store this soup in individual containers, so it’s easier to defrost and reheat.
- Prep and chop all the veggies before beginning: some simple prep prior to starting makes the process of making this soup easier!
- Adjust the seasonings to your preference: after simmering, add more spices, salt or lemon as needed. Different vegetable broths have different flavors, so the soup may need more salt or spices.
- Add more vegetable broth as needed: everyone prefers different soup consistencies. If you prefer a chunkier soup, only add 5 cups of vegetable broth. If you prefer a thinner soup, add more stock as needed.
Yes, this 10 vegetable soup recipe can be made in a slow cooker. Place all of the ingredients into the slow cooker. For the slow cooker: heat on low for 4-5 hours or on high for 3 hours.
Yes, this recipe can be made in a pressure cooker / Instant Pot. The texture of the soup may be a little different because of this, but delicious nonetheless! Place all of the ingredients into the electric pressure cooker. Cook for 30 minutes on the soup setting of your appliance.
More Cozy Soup Recipes:
- Roasted Sweet Potato Carrot Soup
- Easy 30 Minute Potato Leek Soup
- Creamy Vegan Chicken Gnocchi Soup
- Roasted Vegan Tomato Soup
- Vegan Zuppa Toscana
- Italian Pastina Soup
- Hearty One Pot Vegan Lentil Stew
Did you make This Panera copycat 10 vegetable soup recipe?
I’d love to know! Leave a star rating and comment below!
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