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A bowl of copycat Panera Vegetable Soup.

Panera Vegetable Soup Recipe

This Panera Vegetable Soup Copycat Recipe is going to be one of your favorite soups. Whether you’re cozying up on a cold day or meal prepping for the week, this delicious soup delivers comfort and flavor every time. Be sure to leave a star rating if you give it a try—it’s a recipe you’ll return to again and again. 
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 10 cups

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

Serving: 1cup
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