10 Vegetable Soup Recipe

10 vegetable soup recipe
10 vegetable soup recipe

Packed with fresh veggies, hearty grains, and plant-based protein, this Panera Bread 10 Vegetable Soup copycat recipe is so good! It’s a delicious and satisfying option for a rainy day meal or whenever you’re craving a comforting bowl of soup.

I recently posted an article about Panera’s limited gluten-free menu options, and while it can be frustrating when your favorite restaurants don’t have many choices, it’s sometimes easier to recreate your favorite dishes at home. That’s exactly what I did with Panera’s well-loved 10 vegetable soup, which is no longer offered. I developed my own copycat recipe that captures all the flavors and goodness of the original.

Vegetable Soup
Image courtesy of Takeout Food


This vegetable soup recipe features a variety of fresh produce and flavorful spices. Here’s what you’ll need:


  • Extra virgin olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Zucchini (or swap with peas or green beans)
  • Bell pepper (red or yellow)
  • Poblano pepper (also known as pasilla pepper)
  • Fresh baby spinach
  • Lemon (zest for the soup and lemon wheels/wedges for serving)
  • Minced garlic


  • Dried mustard
  • Chili powder
  • Cumin
  • Dried basil
  • Dried rosemary
  • Paprika
  • Garlic powder
  • Salt
  • Black pepper
  • Bay leaves


  • Tomato paste
  • Vegetable stock (low sodium if possible; chicken broth can be substituted if not vegetarian)
  • Sprouted brown rice (or any type of rice or quinoa)
  • Canned garbanzo beans, drained and rinsed (black beans or cannellini beans can be substituted)
  • Canned fire-roasted diced tomatoes, with juice (regular diced tomatoes can be used as a substitute)


  • Frozen corn (fire-roasted corn if available)
  • Coconut aminos or gluten-free soy sauce
  • Rice vinegar (or substitute with lemon or lime juice)

How to Make Panera’s Ten Vegetable Soup in 3 Easy Steps

To recreate Panera’s ten vegetable soup, follow these simple steps:

Step 1: Cook Sprouted Brown Rice

Start by cooking the sprouted brown rice (or any type of rice or quinoa according to package directions) and set it aside.

Step 2: Prepare Veggies

Wash and chop the onion, carrots, celery, zucchini, bell peppers, and poblano peppers. Zest the lemon and slice or cut it into wedges for serving. Preparing the veggies beforehand makes the cooking process smoother.

Step 3: Cook

  • Heat olive oil in a large soup pot. This recipe yields a generous amount of soup, so ensure your pot is large enough to accommodate it.
  • Add the fresh chopped veggies and sauté over medium heat for 5-10 minutes, until the onion becomes translucent. A wooden spoon with a long handle works well for stirring.
  • Next, add the minced garlic, lemon zest, and all the dried spices. Cook for another minute or two to release their flavors.
  • Stir in the tomato paste and sauté for a few more minutes until it starts to caramelize.
  • Pour in the vegetable broth and stir well, scraping the bottom of the pot to pick up any browned bits.
  • Add the garbanzo beans, fire-roasted tomatoes, frozen corn, coconut aminos or gluten-free soy sauce, and rice vinegar or lemon juice.
  • Stir until all the ingredients are combined and bring the soup to a boil over medium-high heat.
  • Reduce the heat to a simmer and cook for an additional 15-20 minutes or until the veggies are tender (carrots will take the longest to cook).
  • Finally, stir in the cooked rice or quinoa.

How to Serve

Garnish each bowl of the vegetable soup with a lemon wheel or wedge. For added flavor and visual appeal, you can also top it with a fresh sprig of parsley or cilantro. If you prefer a hint of spice, a dash of red pepper flakes works well too. Pair this soup with your favorite bread. If you’re not concerned about being vegan or vegetarian, a sprinkle of fresh Parmesan cheese can add a savory touch.

What Tastes Good with Panera Bread 10 Vegetable Soup?

Panera’s vegetable soup pairs well with a side salad and bread. Here are a few gluten-free bread recipes that complement this soup:

  • Quickest/Easiest: Magic 4-Ingredient Gluten-Free Biscuits or Gluten-Free Cornbread.
  • Classic: Gluten-Free Dinner Rolls or Gluten-Free Cloverleaf Rolls.
  • Restaurant Style: Gluten-Free Breadsticks.

How to Store

Store any leftovers of this vegetable soup in an airtight container and refrigerate for up to a week. Alternatively, you can freeze portions for up to 3 months. This soup reheats well, making it a convenient option for meal prep. Simply reheat on the stove or in a slow cooker.


Q: Can I customize this vegetable soup recipe to fit my dietary preferences?

A: Absolutely! Feel free to adjust the ingredients to suit your dietary needs and preferences. You can add or substitute vegetables, spices, or even protein sources to make it your own.

Q: Can I make this soup in advance?

A: Yes, you can make this soup in advance and store it in the refrigerator or freezer. It’s a great option for meal prepping or batch cooking.

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