If you're a fan of copycat meals, then you'll love this Panera 10 vegetable soup recipe. It's warm and comforting and chock full of healthy vegetables making it perfect for a lunch break at work or home. It's sure to become one of your favorite soups!
Maybe you're a big fan of the Panera Bread restaurant chain or maybe you've never heard of it! We're lucky to have a couple Panera locations around town. I get a lot of inspiration from eating there because they come up with new recipes all the time and it's fun to try to recreate my favorites at home.
Why you'll love it
Inspired by Panera 10 vegetable soup recipe - this bread bowl soup is no longer on the menu at my Panera so I knew it was high time to create my own copycat recipe that is just as healthy and delicious.
Vegan option - if you're looking to cut down on animal-derived ingredients, then you'll love this vegan soup for meatless Monday, or just any day you crave a comforting bowl of soup.
Mediterranean diet-approved - if you're looking for a way to incorporate more healthy eating habits into your lifestyle, this soup is a great family friendly way to start.
Perfect rainy day meal - warm your body and your spirit on a cold day with this garden vegetable soup.
Related Post - Check out my healthy Broccoli Cheese Soup recipe!
Ingredients
- Olive oil - substitute with another oil like canola, vegetable or coconut oil.
- Bell peppers - I use one red bell pepper and one yellow bell pepper. Orange will also work.
- Carrots
- Onion and garlic
- Celery
- Jalapeño peppers - I used jalapeños for the flavor and the little bit of spice. Panera 10 vegetable soup had poblano peppers, and that would obviously work too. If you want, you can try two 4 ounce cans of green chiles, or serrano peppers for more spice.
- Corn - I found a can of fire roasted corn and thought it gave the soup a little something extra. Regular canned corn will work as well as fresh or frozen.
- Tomato paste
- Vegetable broth - low sodium if you can find it. Homemade vegetable stock is also a great alternative if you have the time.
- Fresh baby spinach
- Fresh cilantro - just a few sprigs
- Barley - I chose pearled barley as the grain, but there are several other options. The original recipe from Panera's ten vegetable soup used sprouted brown rice. While this is certainly an option, it isn't as easy to find at the grocery store. You may choose long or short grain brown rice, white rice, or even some orzo. If your are gluten free, be sure to use rice since barley and orzo have gluten, and also read all labels.
- Herbs and spices - thyme, chili powder, cumin, and paprika give this dish a hint of Tex Mex flavor. If you like the flavor of bay leaves, add one or two.
- Lime or lemon - (optional) adding a touch of brightness from some lemon or lime will really get your taste buds going!
Instructions
Wash and cut your veggies before you start the cooking process.
Heat olive oil in a large pot over medium heat. Add red peppers, yellow peppers, carrots, onion, garlic, celery, and corn. Stir to coat veggies with oil then cover and let cook for about 5 minutes, stirring occasionally and checking to be sure the veggies aren't browning to quickly.
Uncover pot and cook, stirring occasionally until veggies are softened and start to brown slightly, about 5 more minutes.
Add tomato paste, thyme, chili powder, cumin, paprika, salt, and pepper to the vegetable mixture. Stir to combine well and continue to cook for another 4-5 minutes.
Add vegetable stock or broth to the pot and stir to combine and release any caramelized dark brown bits that may be on the bottom of the pot.
Stir in the barley and add the cilantro sprigs.
Over medium high heat, bring soup mixture to a boil, cover, reduce heat to medium-low and simmer for 45 minutes or until barley is completely cooked.
Uncover and let soup simmer another 15 minutes.
Turn off heat, remove cilantro sprigs and stir in the fresh spinach.
Serve as is, or top with parmesan cheese, chopped cilantro, and freshly squeezed lime juice.
Another option to brighten up the soup is to top with some lemon zest.
Quick facts
After checking the Panera website several times, it appears that the soup is no longer offered. This copycat version is a delicious alternative if you loved the soup as much as I did.
Yes, all the ingredients are plant based so it's vegan and vegetarian.
Top tips
A large Dutch oven is the perfect pot to make this soup. It's large enough and holds heat well.
Add some garbanzo beans or white cannellini beans for added grams of protein.
Add as much or as little spinach to your liking.
This microplane will make it easy to zest lemon peel.
How to store
Store in airtight containers in the refrigerator for up to 5 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator then re-warm over medium heat or in the microwave until hot.
What tasted good with Panera 10 Vegetable soup recipe?
On the side:
For dessert:
More soup recipes
More Copycat recipes
- Cheesecake Factory Kale Salad
- TikTok Baked Oats (Blender Recipe)
- TikTok Dalgona Latte
- Big Mac Burger Sauce
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Panera 10 Vegetable Soup Recipe
Ingredients
- 2 tablespoon olive oil or another mild flavored oil
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 large carrots diced
- 1 medium onion diced, about 1 cup
- 2 celery stalks diced
- 2 large jalepeños finely chopped
- 2 tablespoon garlic finely chopped
- 1 cup corn fresh, canned or frozen, fire roasted if possible
- 2 tablespoon tomato paste
- 1 tablespoon dried thyme
- 2 teaspoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 2 teaspoon kosher salt
- 1 teaspoon pepper
- 8 cups vegetable broth; low sodium
- ½ cup pearled barley; uncooked
- 2 to 4 cups fresh baby spinach
Instructions
- Wash and cut your veggies before you start the cooking process.
- Heat olive oil in a large pot over medium heat. Add red peppers, yellow peppers, carrots, onion, garlic, celery, and corn. Stir to coat veggies with oil then cover and let cook for about 5 minutes, stirring occasionally and checking to be sure the veggies aren't browning to quickly.
- Uncover pot and cook, stirring occasionally until veggies are softened and start to brown slightly, about 5 more minutes.
- Add tomato paste, thyme, chili powder, cumin, paprika, salt, and pepper to the vegetable mixture. Stir to combine well and continue to cook for another 4-5 minutes.
- Add vegetable stock or broth to the pot and stir to combine and release any caramelized dark brown bits that may be on the bottom of the pot. Stir in the barley and add the cilantro sprigs.
- Over medium high heat, bring soup mixture to a boil, cover, reduce heat to medium-low and simmer for 45 minutes or until barley is completely cooked.
- Uncover and let soup simmer another 15 minutes.
- Turn off heat, remove cilantro sprigs and stir in the fresh spinach.
- Serve as is, or top with parmesan cheese, chopped cilantro, and freshly squeezed lime juice.
- Another option to brighten up the soup is to top with some lemon zest.
Did you make the recipe? Share a tip here!