10 spice vegetable soup: There’s nothing quite like the comfort of a warm, hearty bowl of soup on a crisp April evening. As I sit here on April 8, 2025, with a gentle breeze rustling through the window, my mind drifts back to one of my favorite culinary memories: Panera Bread’s 10 Vegetable Soup.
Launched in January 2019 as the chain’s first new permanent soup in three years, this vegan delight quickly won the hearts of food lovers everywhere with its vibrant colors, rich flavors, and wholesome ingredients.
Sadly, it’s no longer on the menu, leaving a void for those of us who cherished its unique blend of ten nutrient-packed vegetables.
But fear not—this blog post is your guide to recreating that magic in your own kitchen. Join me on this flavorful journey as we explore the inspiration behind this dish, craft a fresh recipe, and discover why it deserves a spot on your table.
A Nostalgic Nod to Panera’s Gem
When Panera introduced the 10 Vegetable Soup, it was more than just a menu addition—it was a statement.
As their only vegan option at the time, it stood out in a sea of creamy, meaty classics, offering a low-calorie (just 100 calories per 1.5-cup serving) yet filling alternative that aligned with the Mediterranean diet.
The soup’s appeal lay in its simplicity and diversity: a medley of tomatoes, carrots, onions, celery, red and yellow bell peppers, poblano peppers, corn, garlic, and spinach, simmered in a seasoned broth and finished with a zesty lemon wheel.
The addition of sprouted brown rice and wheat berries gave it a satisfying texture, making it a meal that felt both indulgent and virtuous.
I first tasted it on a rainy afternoon, seeking refuge in a Panera near my home. The steam rising from the bowl, the burst of colors, and the subtle smoky spice from the poblano peppers transported me.
It was a hug in a bowl, perfect for a dreary day. When Panera revamped its menu and quietly retired this fan favorite, I felt a pang of disappointment. But rather than lament its loss, I decided to take matters into my own hands.
After some experimentation in my kitchen, I’ve crafted a version that pays homage to Panera’s original while adding my own personal twist. This recipe isn’t a carbon copy—it’s a celebration of creativity, inspired by that memorable soup and tailored to what I love to cook and eat.
Why This Soup Speaks to Me
What draws me to this 10 Vegetable Soup is its versatility and health benefits. It’s a canvas for seasonal produce, a powerhouse of vitamins and fiber, and a canvas for culinary experimentation.
The idea of packing ten different vegetables into one dish feels like a challenge and a triumph all at once. It’s also a reminder of how simple ingredients—when combined with care—can create something extraordinary.
As someone who enjoys cooking for family and friends, I love that this soup can feed a crowd or provide leftovers for a busy week. Plus, its vegan and gluten-free adaptability (with a few tweaks) makes it inclusive for various dietary preferences, which is a big win in my book.
The process of making it from scratch also reconnects me with the food I eat.
Roasting the vegetables to enhance their natural sweetness, simmering them in a fragrant broth, and adding grains for texture—it’s a labor of love that transforms humble ingredients into a dish worth savoring.
This recipe reflects my journey of trial and error, inspired by the spirit of Panera’s creation but shaped by my own palate and pantry. Let’s dive into how you can make it yourself.
Crafting Your Own 10 Vegetable Soup
This recipe is designed to serve 6-8 people, making it ideal for a family dinner or a meal prep session.
It takes about an hour from start to finish, with some hands-off simmering time. Here’s what you’ll need and how to bring it all together.
Ingredients
- 2 tablespoons olive oil – The base for sautéing, adding a rich undertone.
- 1 large onion, finely chopped – For sweetness and depth.
- 2 medium carrots, sliced into thin rounds – Bright orange and earthy.
- 2 celery stalks, diced – Adds a subtle crunch.
- 1 medium zucchini, cubed – A tender green addition.
- 1 red bell pepper, chopped – For a pop of color and mild sweetness.
- 1 yellow bell pepper, chopped – Complements the red with a slightly different flavor.
- 1 poblano pepper, seeded and diced – Brings a gentle heat and smokiness.
- 3 garlic cloves, minced – A fragrant backbone.
- 1 teaspoon ground cumin – Warm and earthy.
- 1 teaspoon smoked paprika – Adds a hint of smokiness.
- 1/2 teaspoon chili powder – For a mild kick (adjust to taste).
- 1 can (14.5 oz) diced tomatoes with green chilies – For a tangy, spicy base.
- 6 cups vegetable broth – The heart of the soup.
- 1 cup frozen or fresh corn kernels – Sweet and juicy.
- 1 can (15 oz) chickpeas, drained and rinsed – For protein and texture.
- 1/2 cup cooked farro – A nutty grain substitute (cook separately).
- 2 cups fresh kale, chopped – A nutrient-rich green swap for spinach.
- 2 bay leaves – For subtle flavor.
- Juice of 1 lime – A bright finish.
- Salt and pepper, to taste – To enhance all the flavors.
Instructions
- Prepare the Base: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the onion turns translucent and the vegetables soften slightly.
- Add the Peppers and Spices: Stir in the zucchini, red and yellow bell peppers, and poblano pepper. Cook for another 3-4 minutes. Add the minced garlic, cumin, smoked paprika, and chili powder, stirring for 1 minute to toast the spices and release their aroma.
- Build the Broth: Pour in the vegetable broth and add the diced tomatoes with their juice, corn, chickpeas, and bay leaves. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld and the vegetables to soften.
- Incorporate the Greens and Grains: Stir in the cooked farro and chopped kale. Simmer for an additional 5 minutes until the kale wilts. Remove the bay leaves.
- Finish with a Zest: Squeeze in the lime juice, then season with salt and pepper to taste. Give it a final stir and adjust the seasoning if needed.
Serving Suggestions
Ladle this vibrant soup into bowls and serve it hot. I love pairing it with a slice of crusty whole-grain bread for dipping, though a warm tortilla or a side of roasted potatoes works wonderfully too.
For a Panera-inspired touch, add a thin slice of lime on the side—it’s not just garnish; it adds a refreshing zing with each bite. If you’re feeding a mixed crowd, a sprinkle of nutritional yeast can mimic a cheesy flavor for those who miss it.
Tips for Personalization
This recipe is a starting point, not a rulebook. Here’s how you can make it your own:
- Veggie Swaps: Don’t have poblano peppers? Try a jalapeño for more heat or skip it for a milder flavor. Swap kale for spinach or Swiss chard if that’s what’s on hand.
- Grain Variations: I used farro for its chewiness, but quinoa, barley, or even wild rice can substitute nicely. Cook them separately to control the texture.
- Spice it Up: Love bold flavors? Add a pinch of cayenne or a dash of hot sauce. Prefer mild? Reduce the chili powder.
- Thickening Trick: If you like a thicker soup, mash a few of the chickpeas into the broth before adding the greens.
The Health Perks and Practicality
This 10 Vegetable Soup isn’t just delicious—it’s a nutritional powerhouse.
The variety of vegetables provides a wide range of vitamins and minerals: carrots and bell peppers for vitamin A, kale for vitamin K and C, chickpeas for protein and fiber, and tomatoes for antioxidants like lycopene.
The farro adds complex carbs for sustained energy, making it a balanced meal in a bowl. At around 150-200 calories per serving (depending on portion size), it’s a light yet filling option perfect for a health-conscious diet.
It’s also incredibly practical. The recipe makes a big batch—enough for 6-8 servings—meaning you can enjoy it for days. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.
Reheat on the stovetop or in the microwave, adding a splash of water or broth if it thickens. This makes it a fantastic meal prep option for busy weeks, especially as we head into spring with its unpredictable weather.
My Journey to This Recipe
Creating this soup was a labor of love that spanned several weekends. I started by recalling the flavors I loved from Panera— the smoky poblano, the sweet corn, the earthy grains.
My first attempt used fresh tomatoes, but I found the canned version with green chilies added a depth I couldn’t replicate.
I experimented with different grains, settling on farro after trying rice and quinoa, as its nutty flavor complemented the vegetables.
The lime juice was my own addition, inspired by a citrusy stew I once enjoyed, and it brought a brightness that tied everything together.
I also played with cooking methods. Roasting the vegetables first, as some online recipes suggest, was tempting, but I found sautéing them in the pot preserved their texture while saving time.
Each tweak was a lesson, and the final version feels like my own creation—rooted in Panera’s inspiration but shaped by my kitchen adventures.
Pairing and Presentation
This soup shines on its own, but pairing it with the right sides can elevate the experience. A simple green salad with a vinaigrette dressing complements the soup’s heartiness without overwhelming it. For bread lovers, a homemade cornbread or a gluten-free flatbread adds a cozy touch.
If you’re hosting, serve it in colorful bowls to highlight the vibrant veggies—my blue ceramic bowls make the orange carrots and green kale pop against the rich broth.
For a fun twist, consider a topping bar: offer chopped cilantro, a drizzle of olive oil, or a sprinkle of seeds like pumpkin or sunflower.
It’s a great way to involve guests and let them customize their bowls. I’ve even tried blending a small portion of the soup and swirling it back in for a creamier texture, though I prefer the chunky original for its rustic charm.
A Dish for All Seasons
While Panera introduced this soup in winter, its adaptability makes it a year-round favorite. In spring, like now in April 2025, fresh kale and zucchini bring a seasonal flair.
In summer, use garden-fresh bell peppers and corn for peak flavor. Come fall, swap in root vegetables like parsnips or add a hint of sage. The base recipe is a foundation you can build on, reflecting the bounty of each season.
It’s also perfect for gatherings. Last month, I made a double batch for a neighborhood potluck, and it was a hit. The colorful presentation and hearty taste had everyone asking for the recipe.
It’s the kind of dish that sparks conversation—people love sharing their own veggie soup stories, from childhood favorites to new experiments.
The Bigger Picture: Food, Community, and Creativity
This soup reminds me of the broader food blogging community I’ve grown to love. It’s a space where people share not just recipes but stories—how a dish connects to a memory, a culture, or a health journey.
The rise of homemade and vegan cooking, as seen in online trends, reflects a desire for control over what we eat, a push against fast-food convenience. This Panera-inspired soup fits that narrative: it’s a way to reclaim a beloved flavor and make it personal.
I’ve also noticed how food blogs emphasize long-form content, weaving narratives around recipes to engage readers.
This article is my take on that—2500 words of passion, practicality, and personality. It’s not just about the ingredients or steps; it’s about the experience of cooking and sharing. I hope it inspires you to try this soup and maybe even adapt it with your own flair.
Final Thoughts and an Invitation
As I wrap up this post, the aroma of my latest batch fills the kitchen, and I can’t wait to dig in. This Panera-inspired 10 Vegetable Soup is more than a recipe—it’s a celebration of fresh ingredients, creative cooking, and the joy of feeding those you care about. Whether you’re a vegan enthusiast, a health-conscious eater, or just someone who loves a good bowl of soup, this dish has something for you.
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