This Copycat Panera Vegetable Soup Recipe is inspired by Panera’s Ten Vegetable Soup, the only vegan soup offered at Panera Bread Restaurants.
Whether it's Pasta Fagioli, Navy Bean and Ham, or Loaded Baked Potato, there's nothing quite like a steaming bowl of soup on a chilly, rainy day—especially when it's loaded with hearty grains, fresh vegetables and a symphony of spices.
In addition to Pumpkin Muffins, Orange Scones, Kitchen Sink Cookies, and Chicken Noodle Soup, Ten Vegetable Soup is a favorite of Panera customers.
This recipe is for you if you’re a fan of tons of flavor and a wholesome meal. Yes, there are lots of vegetables and quite a few ingredients, but most are spices, and they are worth every bite.
Why You’ll Love This Panera Vegetable Soup Recipe
- Tons of Flavor. Thanks to a careful blend of spices like cumin, rosemary, and chili powder, every spoonful bursts with taste.
- Hearty Grains and Veggies. This soup is packed with wholesome brown rice, garbanzo beans, and loads of veggies to satisfy you.
- Easy Way to Meal Prep. Make a big batch and store leftovers in the fridge or freezer for easy, delicious meals all week long.
- Perfect for Any Day. Whether it's a cold day or you’re just craving healthy goodness, this soup fits the bill. Pair it with a side salad or a crusty bread bowl for a restaurant-quality meal.
Substitutions
- Rice Options - Swap the brown rice for white rice, cooked barley, or even sprouted brown rice if you prefer a different grain.
- Vegetable Stock Alternatives - Use chicken stock or veggie stock, depending on your dietary needs.
- Veggie Shortcuts - No time to chop? Use a bag of frozen mixed vegetables for an easy way to cut down on prep. You can also find pre-chopped veggies in your grocer's refrigerator section. It is a lot of work, but a tool like the OXO Vegetable Chopper makes quick work of prepping the veggies.
- Fresh vs. Dried Herbs - Feel free to adjust the balance of fresh spinach and dried seasonings based on what you have on hand.
- Pepper Choices - If you can't find poblano peppers or don't like them, feel free to use green bell peppers instead.
- Corn - Canned corn can be used instead of frozen.
Variations
- Spice It Up - Add a pinch of red pepper flakes or extra black pepper for some heat.
- Protein Boost - Toss in some black beans or even green beans for additional texture and protein.
Ingredients
*Please scroll down to the recipe card for specific ingredient amounts.
How To Make Panera Vegetable Soup
Step 1. Sauté the Veggies. Heat olive oil in a large pot or large Dutch oven over medium-high heat. Add diced onion, carrots, celery, zucchini, and peppers. Stir with a wooden spoon, cooking for 5 minutes.
Step 2. Toast the Spices. Stir in salt, black pepper, and spices (garlic, chili powder, lemon zest, cumin, rosemary, paprika, basil, onion powder, garlic powder, and bay leaf). Cook for 2–3 minutes until fragrant.
Step 3. Combine Ingredients. Add tomato paste, lemon juice, soy sauce, vegetable stock, corn, garbanzo beans, diced tomatoes, and brown rice. Stir well and bring to a boil.
Step 4. Simmer to Perfection. Cover, reduce the heat to low, and let the soup simmer for 30–45 minutes until the brown rice and vegetables are tender.
Step 5. Add Final Touches. Stir in fresh baby spinach and frozen peas. Cook just until warmed through. Taste and adjust seasoning if needed.
Storage and Freezing
Store leftover soup in an airtight container for up to 5 days.
Pour cooled soup into freezer-safe containers. Freeze for up to three months. Reheat gently over medium heat, adding a splash of broth if needed.
Natalie’s Pro Tip
To keep the soup hot, you can transfer it to a slow cooker on low for 4-8 hours. I took this soup to my girls' school, and all the teachers loved it! For food safety, if the soup has been refrigerated, make sure it reaches a temperature of 165℉ within 2 hours.
For even more garden vegetable soup flavor, don’t skip the lemon zest, juice, and tomato paste—these little additions add incredible brightness and depth.
If you want a thicker consistency, mash a few garbanzo beans with a fork before adding them to the soup.
I reserve the extra 2 cups of broth until the rice is cooked and has absorbed some of the liquid. You can add the extra broth to thin the soup immediately or keep it to thin the soup after it has been refrigerated.
Notes and FAQ
Each ingredient contributes to the soup's complexity. The combination of spices and veggies ensures this soup has loads of flavor and rivals your favorite Panera Bread Restaurant version.
Yes! This is a vegetarian and vegan recipe when made with vegetable broth or vegetable stock.
Yes, as long as the broth and seasonings you use are gluten-free. Always check labels to ensure no hidden gluten.
Yes! You can swap vegetables based on your preferences or availability. For example, use kale instead of spinach or squash instead of zucchini.
Cook the vegetables in stages, adding the heartier ones like carrots and celery first, then softer ones like zucchini and spinach later.
This soup has so much flavor that it doesn't need a garnish. However, you can top it with a lemon wheel garnish, a sprinkle of parmesan cheese, or seasoned crackers.
Panera Vegetable Soup Recipe
Equipment
- Dutch Oven 8 quart or larger
- Vegetable Chopper optional
Ingredients
- 2 Tablespoons Olive or vegetable oil
- 1 cup diced onion about 1 medium onion
- 1 cup diced carrots about 4 medium or 4 small carrots
- 1 cup diced celery about 3 stalks
- ¾ cup diced zucchini 1 small zucchini
- ½ cup diced red bell pepper about half a pepper
- ½ cup diced yellow bell pepper about half a pepper
- ¾ cup diced poblano pepper 1 small pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons minced garlic
- 1 ½ teaspoons chili powder
- 1 Tablespoon lemon zest the zest from 1 medium lemon
- 1 Tablespoon cumin
- ½ Tablespoon dried rosemary crushed
- 1 Tablespoon paprika
- 1 Tablespoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 Tablespoon tomato paste
- 1 Tablespoon lemon juice the juice from 1 medium lemon
- 2 Tablespoons soy sauce
- 6-8 cups vegetable stock divided
- 1 cup frozen corn
- 1 15-ounce can garbanzo beans drained
- 2 15-ounce cans diced fire-roasted tomatoes
- 1 cup brown rice see notes
- 2-3 cups fresh baby spinach
- 1 cup frozen peas
Instructions
- Heat olive oil in a large pot or large Dutch oven over medium-high heat. Add diced onion, carrots, celery, zucchini, and peppers. Stir with a wooden spoon, cooking for 5 minutes.
- Stir in salt, black pepper, and spices (garlic, chili powder, lemon zest, cumin, rosemary, paprika, basil, onion powder, garlic powder, and bay leaf). Cook for 2–3 minutes until fragrant.
- Add tomato paste, lemon juice, soy sauce, 6 cups of vegetable stock, corn, garbanzo beans, diced tomatoes, and brown rice. Stir well and bring to a boil.
- Cover, reduce the heat to low, and let the soup simmer for 30–45 minutes until the brown rice and vegetables are tender.
- Stir in fresh baby spinach and frozen peas. Cook just until warmed through. Taste and adjust seasoning if needed. Thin the soup with the reserved vegetable stock to the desired consistency.
Notes
Storage and Freezing
Store leftover soup in an airtight container for up to 5 days. Pour cooled soup into freezer-safe containers. Freeze for up to 3 months. Reheat gently over medium heat, adding a splash of broth if needed. I reserve the extra 2 cups of broth until the rice is cooked and has absorbed some of the liquid. You can add the extra broth to thin the soup immediately or keep it to thin the soup after it has been refrigerated. To keep the soup hot, you can transfer it to a slow cooker on low for 4-8 hours. For food safety, if the soup has been refrigerated, make sure it reaches a temperature of 165℉ within 2 hours.Nutrition
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