Panera 10-Vegetable Soup Copycat Recipe: Homemade Version

Packed with fresh vegetables, hearty grains, and plant-based protein, this Panera Bread 10 Vegetable Soup copycat is delicious and comforting. It quickly became a favorite in our home, and it might in yours too.

I recently wrote about Panera gluten-free menu options and discovered there aren’t many choices. When restaurants don’t offer what you need, a homemade copycat recipe can be the perfect solution.

So I recreated Panera’s beloved 10 Vegetable Soup (now discontinued in many locations) and developed an easy, flavorful copycat version you can make at home.

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This vegetable soup makes a comforting meal on chilly or rainy days and has become one of our family’s go-to soups.

Pssst! You might also like a simple Millet Salad for a quick veggie side.

The recipe yields a large pot—enough for 6–8 servings—so it’s great for leftovers and freezes well. If you cook for a smaller household, make the full batch and freeze portions for easy future meals.

Looking for more healthy dinner ideas? We love a quick Instant Pot Cauliflower Soup for a low-fuss weeknight meal.

INGREDIENT LIST + SUBSTITUTIONS

There are quite a few ingredients, but the method is straightforward. Many items can be added directly to the pot, and substitutions are simple if needed.

*Get exact amounts and the full method in the recipe card below.

Ingredients in Panera Bread 10 Vegetable Soup

Produce

• extra virgin olive oil
• yellow onion
• carrots
• celery
• zucchini (or peas/green beans; the original used peas)
• bell pepper (red or yellow works well)
• poblano pepper (sometimes labeled pasilla)
• fresh baby spinach
• lemon (zest for the soup, wheels or wedges for serving)
• minced garlic

Spices

• dried mustard
• chili powder
• cumin
• dried basil
• dried rosemary
• paprika
• garlic powder
• salt
• black pepper
• bay leaves

Pantry

• tomato paste
• vegetable stock (low-sodium preferred; chicken broth can be used if you’re not vegetarian)
• sprouted brown rice (or rice/quinoa—sprouted brown rice keeps its texture best)
• canned garbanzo beans, drained and rinsed (black or cannellini beans are fine)
• canned fire-roasted diced tomatoes with juice (adds extra flavor)

Other

• frozen corn (canned fire-roasted corn is tasty but harder to find)
• coconut aminos or gluten-free soy sauce
• rice vinegar (or lemon or lime juice)

Pssst! I post videos and more gluten-free how-to content on YouTube.

HOW TO MAKE PANERA’S TEN VEGETABLE SOUP IN 3 EASY STEPS

This soup comes together in three main steps: cook the grain, prep the vegetables, and simmer everything in a large pot. Below are the simplified steps; see the recipe card for exact measurements and timings.

Step 1 — Cook the rice

Prepare the sprouted brown rice (or your chosen grain) according to package directions and set it aside.

Step 2 — Prepare the vegetables

Wash and chop onion, carrots, celery, zucchini, bell pepper, and poblano. Zest the lemon and slice wedges for serving.

Pro tip: Pre-cut vegetables or a simple chopper speeds prep time considerably.

Step 3 — Cook

1. Heat olive oil in a large soup pot over medium heat.
2. Add the chopped onion, carrots, celery, zucchini, bell pepper, and poblano. Sauté 5–10 minutes until the onion is translucent.
3. Add garlic, lemon zest, and the dried spices; cook another 1–2 minutes, stirring so the spices don’t burn.
4. Add tomato paste and sauté a few minutes until it begins to caramelize.
5. Pour in vegetable stock, scraping the pot to lift any browned bits.
6. Add garbanzo beans, fire-roasted tomatoes with juice, corn, coconut aminos (or gf soy sauce), rice vinegar (or lemon juice), and bay leaves.
7. Bring the soup to a boil, then reduce to a simmer and cook 15–20 minutes, until vegetables are tender (carrots will take longest).
8. Stir in the cooked rice or quinoa and fresh spinach; remove from heat and let the spinach wilt in the hot soup.

HOW TO SERVE

Garnish each bowl with a lemon wheel or wedge and a sprig of parsley or cilantro if desired. For a little heat, add red pepper flakes. The soup pairs beautifully with bread; a sprinkle of grated Parmesan works for non-vegans.

WHAT TASTES GOOD WITH THIS SOUP?

This vegetable soup is excellent with a side salad and bread. Some favorite gluten-free bread options are quick gluten-free biscuits, cornbread with honey butter, or classic gluten-free dinner rolls. For a restaurant-style pairing, try gluten-free garlic breadsticks.

HOW TO STORE

Keep leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze portions for up to three months. The soup reheats well on the stove or in a slow cooker, making it ideal for meal prep.

FREQUENTLY ASKED QUESTIONS

We’d love to see your version! Snap a photo and tag @LifeAfterWheat on social media.

PANERA BREAD 10 VEGETABLE SOUP RECIPE

Panera 10 Vegetable Soup Recipe

Author: Celeste Noland | Life After Wheat

https://thereislifeafterwheat.com

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Prep 30 mins

Cook 30 mins

Total 1 hr

Packed with fresh veggies, hearty grains, and plant-based protein, this Panera Bread 10 Vegetable Soup copycat is a comforting, wholesome meal.

Servings 8 servings

Course Soup

Start Cooking

Ingredients

• 2 tablespoon olive oil
• 1 ¼ cup diced yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• ½ cup chopped zucchini
• ¾ cup diced red bell pepper
• ½ cup diced poblano pepper
• 1 teaspoon lemon zest
• 2 tablespoons minced garlic
• ½ teaspoon dried mustard
• 1 teaspoon chili powder
• 1 tablespoon cumin
• 1 tablespoon dried basil
• 1 tablespoon dried rosemary
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper
• 3 tablespoons tomato paste
• 6 cups gluten free vegetable stock
• 2 tablespoons coconut aminos or gluten free soy sauce
• 1 tablespoon rice vinegar
• 1 cup frozen corn
• 1 can garbanzo beans drained and rinsed
• 3 15 oz cans of fire roasted diced tomatoes with juice
• 2 bay leaves
• 1 ½ cups cooked sprouted brown rice see notes for subs
• 2 cups fresh baby spinach
• lemon wheels or wedges for garnish

Equipment

• Large soup pot or stock pot
• Wooden spoon or spatula
• Knife and cutting board (or vegetable chopper)

Method

1. Heat olive oil in a large soup pan or stock pot over medium heat.
2. Add onion, carrot, celery, zucchini, bell pepper, and poblano and cook 5–7 minutes, stirring often, until the onion is translucent.
3. Stir in lemon zest, minced garlic, and the dried spices (reserve bay leaves). Cook 2–3 minutes, stirring to prevent burning.
4. Add tomato paste and cook another 2–3 minutes, stirring so it caramelizes slightly.
5. Pour in vegetable broth and scrape the pot to release any browned bits.
6. Add garbanzo beans, fire-roasted tomatoes, corn, coconut aminos or gluten-free soy sauce, rice vinegar, and bay leaves.
7. Bring to a boil, then reduce heat to a simmer and cook 15–20 minutes, until vegetables are tender.
8. Stir in cooked rice/quinoa and spinach; remove from heat so the spinach wilts but stays bright.
9. Serve hot with lemon wedges.

Nutrition

Calories261kcalCarbs47gProtein9g

Notes

Always check labels when cooking gluten free—spices and packaged items can vary. My preferred spice brands are ones labeled gluten free.

How to store:

Refrigerate in an airtight container up to one week. Freeze portions up to three months.

Substitutions:

Any cooked rice or quinoa works; sprouted brown rice keeps the best texture and won’t get mushy.

Poblano peppers may be labeled pasilla in some stores.

Tried this recipe?

Let us know how it turned out!