Panera 10 Vegetable Soup Recipe

Panera Bread 10 Vegetable Soup

Our Panera Bread 10 vegetable soup is an easy copycat recipe that is super healthy, hearty, and full of flavor.  Learn how to make this one bowl meal on the stovetop and save yourself some money.  This meal idea is vegan and gluten free friendly.

Prep: 45min

Total: 150min

Yield: 15

Servings: 1 cup

Nutrition Facts : servingSize 1 cup, calories 168 kcal, Sugar 8 g, Sodium 1179 mg, Fat 4 g, Saturated Fat 1 g, Trans Fat 1 g, Carbohydrate 30 g, Fiber 6 g, Protein 6 g, unSaturated Fat 3 g


  • 2 tablespoons olive oil
  • 1 cup yellow onion (finely chopped)
  • 1 cup carrot (sliced)
  • 1 cup celery (sliced)
  • 3/4 cup red bell pepper (chopped)
  • 3/4 cup yellow bell pepper (chopped)
  • 3/4 cup poblano pepper (chopped)
  • 2 tablespoons garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon regular paprika or aleppo chili flakes
  • 1 tablespoon dried lemon peel or 1 teaspoon lemon zest
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried basil
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 8 cups vegetable stock
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 1/2 cup sprouted brown rice or barley (rinsed well)
  • 2 tablespoons chia seeds
  • 1 15 ounce can garbanzo beans (drained and rinsed)
  • 1 15 ounce can fire roasted corn (drained and rinsed)
  • 4 15 ounce cans fire roasted tomatoes
  • 1/2 cup frozen green peas
  • 3 cups fresh spinach (packed)
  • 2 tablespoons freshly squeezed lime juice
  • 2 lemons (thinly sliced into wheels for garnish)


  1. Heat up the oil in a 6-quart Dutch oven over medium high heat until it shimmers, then add the first six vegetables.  Sauté the vegetables until they have softened, about 10 minutes, making sure to stir occasionally with a wooden spoon.  Add the garlic and stir until fragrant, roughly 30 seconds.
  2. Add all the dried spices except the bay leaves to the pot and stir constantly for 30 seconds to release their flavors and aromas.  Add the tomato paste and cook for 4 to 5 minutes while stirring, so it darkens and starts to caramelize.
  3. Pour ½ cup of vegetable stock into the pot by scraping the bottom of the pot with a wooden turner to scrape off any brown bits.
  4. Add all the remaining ingredients except the spinach and lime juice.  Stir until well combined.
  5. Cover and bring to a boil, roughly 10 minutes, then reduce the heat to medium low and simmer for 30 minutes.  Uncover the soup and give it a stir.  Let it simmer for another 45 minutes, then taste the soup and adjust any spices.  Simmer for another 15 minutes.
  6. Add the spinach and let it wilt for a minute, stirring constantly. Remove from the heat, pour in the freshly squeezed lime juice, and stir.  Garnish each serving with a lemon wheel, and serve hot with a thick slice of fresh tomato basil bread.

Copycat Panera 10 Vegetable Soup

Panera's Ten Vegetable Soup is obviously LOADED with vegetables – 10 to be exact – but it's also packed with nutrition and flavor! This copycat recipe has all the healthy goodness you've come to expect from Panera – and I think – it even tastes a little better! 😉

Prep: 10min

Total: 90min

Yield: 10

Servings: 1 cup

Nutrition Facts : servingSize 1 cup, calories 169 kcal, Carbohydrate 26.9 g, Protein 5.7 g, Fat 5.4 g, Saturated Fat 0.7 g, Sodium 2290 mg, Fiber 6.1 g, Sugar 8.4 g


  • 1/2 red bell pepper (diced)
  • 1/2 yellow bell pepper (diced)
  • 1 poblano pepper (diced)
  • 3 ears corn (kernels cut off)
  • 2 carrots (diced)
  • 1/2 yellow onion (diced)
  • 2 stalks celery (diced)
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp coarse sea salt
  • 4 cups vegetable stock
  • 3 cups water
  • 3 tbsp Better than Bouillon Garlic Base
  • 2 tbsp soy sauce
  • 3 tbsp mirin
  • 6 oz tomato paste
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp cumin
  • 1 tbsp coarse sea salt
  • 1 cup garbanzo beans (drained)
  • 28 oz fire roasted tomatoes
  • 1/4 cup chia seeds
  • 2 cups cooked brown rice & quinoa (or spelt or farro)
  • 2 bay leaves
  • 3 cups chopped spinach


  1. Preheat oven to broil – high
  2. Move oven rack to highest position
  3. Dice peppers, carrots, onion, celery.
  4. Cut corn off cob
  5. Smash garlic cloves using side of knife and chop
  6. Place all veggies on a parchment paper lined rimmed baking sheet
  7. Sprinkle with olive oil and 1 tbsp coarse sea salt
  8. Broil for 10 minutes, stirring halfway through
  9. While veggies are roasting, in a dutch oven, add the stock, water and bouillon and turn heat to medium high. Whisk until mixed.
  10. Remove veggies from oven and set aside
  11. Add tomato paste, soy sauce, mirin, paprika, garlic powder, onion powder, cumin and salt – stir to combine.
  12. Add chia seeds, brown rice/quinoa, roasted vegetables, garbanao beans, tomatoes and bay leaves
  13. Gently stir to combine and simmer for 1 hour
  14. Add the spinach during the last 3 minutes of cooking
  15. Remove bay leaves
  16. Spoon & serve! Garnish with parmesan cheese if you'd like

Panera Bread Inspired Vegetable Soup

I love the 10 Vegetable Soup from Panera Bread, so I decided to make my own version for Meal Prep. This does not taste ‘exactly’ like Panera’s version but I think it’s pretty close. I replaced the grains used in the original recipe with lentils and used ingredients I had on hand. It turned out really tasty.


Recipe makes about 6 two-cup servings. WW SmartPoints and nutrition information excludes the breadsticks shown in the photo. 


Total: 90min

Yield: 6


Nutrition Facts : Trans Fat 0g, calories 192

8 cups chicken or vegetable broth, 4 cups whole cherry tomatoes, 1 cup dry lentils, 1 red bell pepper (diced), 1 yellow bell pepper (diced), 4 carrots (diced), 1 onion (diced), 10 – 12 whole garlic cloves (smashed), 1 cup frozen corn kernels, 3 cups raw spinach leaves, 1 tbsp tomato paste, 1 tbsp ground cumin, 1 tbsp chili powder, 1 tsp ground coriander, salt and pepper, spray of olive oil

<p>Preheat oven to broil setting (high)</p>
<p>Move oven rack to highest position</p>
<p>Arrange the tomatoes, bell peppers, carrots, onion, garlic and corn on a lined baking pan (see video for quick illustration)</p>
<p>Spray the vegetables with a light spray of olive oil</p>
<p>Broil for about 15 – 20 minutes or until the skins of the vegetables are slightly charred (rotating half way through)</p>
<p>Add the broth, tomato paste, cumin, chili powder, and coriander into a stock pot (low – medium heat).</p>
<p>Mix well to combine.&nbsp;</p>
<p>Add the lentils and roasted vegetables.</p>
<p>Simmer 1 hour.</p>
<p>Add the spinach during the last 3 minutes of cooking.</p>
<p>Salt and pepper optional.</p>

10 Vegetable Soup Recipe

This 10 vegetable soup recipe is loaded with a rainbow of veggies with plenty of spices and seasoning for a bold flavor! It’s easy to make and filled with good-for-you ingredients!

Prep: 15min

Total: 40min

Yield: 10

Servings: 2 cups

Nutrition Facts : servingSize 2 cups, calories 369 calories, Sugar 11.9 g, Sodium 832.7 mg, Fat 6.6 g, Saturated Fat 1 g, Trans Fat 0 g, Carbohydrate 68.9 g, Fiber 11.6 g, Protein 12.3 g, Cholesterol 0 mg


  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon dried chili powder
  • 1 bay leaf
  • 1 15oz can fire-roasted tomatoes
  • 1 cup corn, canned or frozen
  • 1 cup peas, canned or frozen
  • 4 cups vegetable stock
  • 1 15oz can chickpeas
  • 1 cup cooked brown rice
  • 1 cup spinach


  1. In a large pot, add the olive oil, celery, onion, carrots, poblano pepper, and bell peppers.
  2. Cook the vegetables over medium heat for 10 minutes until the vegetables have softened.
  3. Add the garlic and continue to cook for 1 minute.
  4. Add the soy sauce, red wine vinegar, chili powder, bay leaf, tomatoes, corn, peas, vegetable stock and chickpeas.
  5. Bring to boil then reduce heat and simmer for 15-20 minutes.
  6. Stir in brown rice and spinach and remove from heat. Stir to combine.

Panera Garden Vegetable Soup with Pesto Recipe

Prep: 20min

Total: 60min

Yield: 8


Nutrition Facts :


  • three 14-ounce cans vegetable broth (or 6 cups homemade)
  • 1/2 cup pearled barley
  • 2 Tablespoons olive oil
  • 1/2 onion (peeled and diced (about 3/4 cup))
  • 1/2 red pepper (diced (about 1/2 cup))
  • 2 large garlic cloves (minced)
  • 1/2 head of cauliflower (cut into florets (about 2 cups))
  • 8 ounces wax beans or green beans (ends trimmed and chopped into bite-sized pieces (about 1 3/4 cups))
  • 16 ounce can chickpeas (rinsed and drained)
  • 28 ounce can Tuttorosso diced tomatoes
  • 1 teaspoon dried thyme
  • 1 1/2 to 2 teaspoons dried oregano
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 large swiss chard stems (remove stems and chop (about 2 cups))
  • 2 small zucchini (diced (about 2 1/2 cups))
  • store-bought or homemade pesto


  1. In a heavy bottom Dutch oven, add 1 1/2 cups vegetable broth and 1/2 cup pearled barley. Bring to a boil over high heat. Once it reaches a boil, reduce heat and allow the pearl barley to simmer at least 10 minutes. Check it often and stir as the broth will evaporate. Once the barley has reached its desired chewiness, it’s done cooking. Fluff with a fork and scoop the barley into a clean bowl. Set aside.
  2. Add olive oil to the Dutch oven and heat high on medium for 2 minutes. Add onion and red pepper, cook for 3 to 4 minutes, stirring occasionally with a rubber spatula. Add garlic and cook for 90 seconds. Add cauliflower, beans and chickpeas. Cook and stir for 2 minutes. Add tomatoes and the remaining vegetable broth and 1 1/2 to 2 cups water. Add thyme, oregano, onion powder, garlic powder, salt and pepper and stir. Bring soup to a boil.
  3. Once soup comes to a boil, reduce to simmer and cook for 15 minutes. Add swiss chard, zucchini and cooked barley. Cook for another 3 to 4 minutes, stirring to combine. Season with salt and pepper, if necessary.
  4. Portion soup to serving bowls and serve with a scoop of pesto on top of each bowl.

Leave a Comment