COPYCAT PANERA 10 VEGETABLE SOUP (2024)

Copycat Panera 10 Vegetable Soup is literally packed with vegetables! A light and delicious vegetable broth based soup with tons of flavor.

Soup is one of my favorite things. Vegetables are not. I have definitely gotten better at eating my veggies over the years, but am still pretty picky and have a hard time eating as many as I should. This soup is absolutely delicious and a great way to get all of your servings of vegetables in one bowl!

COPYCAT PANERA 10 VEGETABLE SOUP

Copycat Panera 10 Vegetable soup tastes just like my favorite soup at Panera Bread. Start with a vegetable broth base and add ten different kinds of veggies – peppers, onions, celery, tomatoes, spinach and more! Make the soup even heartier by adding some garbanzo beans and a little bit of brown rice. The flavor comes from a variety of seasonings, along with lime juice, soy sauce and a little bit of white wine vinegar. Let all of the flavors simmer together on the stove and enjoy a delicious bowl of soup that is packed with vegetables.

TIME SAVING TIPS FOR MAKING VEGETABLE SOUP:

The hardest part about making this soup is chopping up all of the veggies. The good thing is that there are several ways to save time and make this soup easier to make.

1. Chop and freeze veggies. I usually keep a homemade mirepoix blend on hand which takes care of the onions, celery and carrots.
2. Use frozen or canned vegetables. Frozen onions are a staple in my freezer, but you could also use frozen carrots and a frozen mixed pepper blend works great as a substitute for all the different varieties of peppers. Canned diced tomatoes work really well as a swap for the required tomatoes in the recipe.
3. Use minced garlic. I always, always, always have a big jar of minced garlic in my refrigerator and use it in every recipe that requires garlic. Saves so much time and I can’t really tell a huge difference in most recipes.

WHAT TO SERVE WITH VEGETABLE SOUP?

Vegetable soup is delicious as a side when served with homemade French bread or a grilled cheese sandwich. Sometimes I add rotisserie chicken to the soup to add some protein and then it becomes a main dish! Add a side salad and you’ve got a whole meal! Don’t forget dessert though! Chocolate Cake or Oatmeal Cookie Brownie Bars always pair well with comfort foods.

Ingredients in Panera 10 Vegetable Soup

Chopped vegetables: You will need to chop up lots of veggies. You will need onions, carrots, celery, red peppers, yellow peppers, poblano peppers and garlic. The recipe calls for 1/4-1/3 cup of each, but you can definitely add more of your favorites or leave out the ones you don’t like.

Seasonings: There are a lot of seasonings in the soup to flavor the vegetables. The recipe calls for salt, onion powder, garlic powder, white pepper, rosemary, cumin, paprika and basil.

Cornstarch: A teaspoon of cornstarch will help to thicken up the soup a little bit.

Vegetable stock: You will need 3 cups of vegetable stock. I usually just use the kind from a can or a box from the store, but you can definitely make your own if you prefer. You can swap this out with chicken broth or even beef broth if you want to change up the flavor a little bit.

Tomato paste: Just a couple of teaspoons of tomato paste adds flavor and a little bit of thickness as well.

White wine vinegar: Two teaspoons of white wine vinegar is required in the soup. If you don’t have any on hand, you can swap this out with rice vinegar or red wine vinegar.

Tomatoes: You will need ⅔ cup of chopped tomatoes. If you don’t have fresh tomatoes, you can use canned diced tomatoes instead – just make sure to drain them first.

Corn: I usually use frozen or canned corn, but you can scrape fresh corn off the cob if you prefer.

Brown rice: Just adding 1/4 cup of dry brown rice adds some texture and bulk to the soup. You can use white rice instead. The rice will cook as the soup simmers. Feel free to add a little bit more if you need the soup to stretch a little bit farther.

Garbanzo beans: Canned garbanzo beans add some bulk, protein and texture to the soup. White kidney beans or red kidney beans work great as a substitute for those.

Chia seeds: You can definitely leave these out if you don’t have them, but they add a little superfood power to the soup!

Lime juice: Just a teaspoon of lime juice really intensifies the flavor. You could use lemon juice instead or leave it out if you prefer.

Soy sauce: A little bit of soy sauce also adds just that much more flavor to the soup. If you need to keep the soup gluten-free, use coconut aminos instead.

Spinach: You need one more veggie in there, so don’t forget to add a cup of spinach for the last few minutes of cooking.

How to make Panera 10 Vegetable Soup

Prep all the whole vegetables – onions, poblanos, red and yellow peppers, tomatoes, celery, carrot, garlic – by chopping on a cutting board and setting aside.

In a pot, add the olive oil with the celery, carrots, red and yellow peppers, onions, and poblano peppers.

Cook for about 10 minutes at medium heat, stirring occasionally, until the carrots are slightly softened.

Add the garlic to the vegetable mixture and cook for another minute or two until the garlic fragrance is in the air.

Add all the seasonings except the cornstarch to the sauteed vegetables and stir to coat them evenly.

Cook for another 5 minutes over medium low heat.

Now add the cornstarch and stir until mixed with the vegetables.

Add the vegetable broth, chia seeds, garbanzo beans, brown rice, tomatoes, corn, tomato paste, vinegar, to the pot and mix everything together.

Cook on medium high until the mixture is brought to a boil, stir and then reduce the heat to low, letting simmer for 45 minutes.

After 45 minutes stir the soup again and let cook for 15 more minutes.

Lastly add the lime juice and soy sauce to the pot along with the spinach and stir.

Turn the stove back up to medium heat and let the spinach cook and wilt for 10 minutes.

Serve the soup and enjoy!

See Also

Italian Meatball Soup

How Long Is Vegetable Soup Good For?

The soup will stay good for up to 5 days in the refrigerator, or for more than a month in the freezer. If you do freeze the soup, make sure it is completely cooled before freezing.

Is Vegetable Soup Healthy?

There aren’t very many recipes that have ten different vegetables and have just under 100 calories for a 3/4 cup serving. This vegetable soup is a low-calorie way to eat lots of vegetables in a delicious way.

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Copycat Panera 10 Vegetable Soup is literally packed with vegetables! A light and delicious vegetable broth based soup with tons of flavor.