Warm Up Your Day with a Hearty Panera-Inspired 10 Vegetable Soup
panera 10 veg soup: There’s something magical about a bowl of soup that’s brimming with vibrant veggies, rich flavors, and a touch of cozy comfort. If you’ve ever tasted Panera Bread’s 10 Vegetable Soup, you know exactly what I mean.
Sadly, this fan-favorite vegan delight is no longer on their menu, but don’t worry—I’ve got you covered with a homemade version that’s just as satisfying, if not more.
Whether you’re a longtime fan or just looking for a wholesome meal to warm your soul, this Panera-inspired 10 Vegetable Soup will quickly become a staple in your kitchen. Let’s dive into why this soup is so special and how you can whip it up at home.
Why the 10 Vegetable Soup Stole Our Hearts
Introduced in January 2019, Panera’s 10 Vegetable Soup was a game-changer. It was their first new permanent soup in three years and the only vegan option on the menu at the time. Packed with a rainbow of vegetables—think carrots, celery, onions, bell peppers, tomatoes, corn, spinach, and poblano peppers—it was a celebration of fresh, plant-based goodness. Toss in some hearty grains and a perfectly seasoned broth, and you’ve got a dish that’s both nourishing and delicious. At just 100 calories per 1.5-cup serving, it was a guilt-free indulgence that left you feeling full and happy.
But then, it disappeared. Panera revamped their menu, and this beloved soup didn’t make the cut. The good news? You don’t need to mourn its loss. With a little time and a handful of ingredients, you can recreate that same magic right in your own kitchen—and maybe even make it better.
Creating a homemade version of Panera’s 10 Vegetable Soup is a delightful way to enjoy this flavorful, vegan dish. While Panera’s exact recipe isn’t publicly available, their original soup was known for its rich blend of vegetables, grains, and spices. Based on its description and popular recreations, here’s a list of ingredients you can use to make your own version of this hearty soup. This recipe captures the essence of the 10 vegetable focus, incorporating a variety of fresh produce and pantry staples.
Ingredients for Panera-Inspired 10 Vegetable Soup
- 2 tablespoons olive oil (for sautéing)
- 1 medium onion, diced (adds sweetness and depth)
- 2 medium carrots, sliced into rounds or half-moons
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 poblano pepper, seeded and diced (for a mild kick)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14.5 oz) fire-roasted diced tomatoes (with juice)
- 6 cups vegetable broth (for a robust base)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) chickpeas, drained and rinsed (for protein and texture)
- 1/2 cup brown rice (or sprouted brown rice, cooked separately)
- 2 cups fresh spinach, roughly chopped (added at the end)
- 2 bay leaves
- Juice of 1 lime (for a fresh finish)
- Salt and pepper, to taste
- Optional: Fresh herbs like thyme or cilantro for garnish
Notes on Ingredients
- Vegetable Variety: The “10 vegetable” name is a nod to the diverse mix. Panera’s version included onions, carrots, celery, zucchini, bell peppers, tomatoes, corn, spinach, poblano peppers, and sometimes garlic as part of the veggie count. Feel free to adjust based on availability or preference (e.g., swap poblano for green bell pepper).
- Grains: Panera used sprouted brown rice and wheat berries for added texture. You can substitute with quinoa, barley, or farro if desired.
- Spices: The cumin, paprika, and chili powder mimic the smoky and slightly spicy profile of the original. Adjust to suit your taste.
This ingredient list should give you a vibrant, nutritious soup that echoes the spirit of Panera’s beloved recipe. Let me know if you’d like a step-by-step method to bring it all together.
A Recipe to Call Your Own
What I love about this soup is how flexible it is. Sure, it’s inspired by Panera’s original, but you can tweak it to suit your tastes or whatever’s in your pantry. Don’t have poblano peppers? Swap them for a green bell pepper. Want a little more protein? Add some extra chickpeas or a sprinkle of quinoa. The beauty of a veggie-packed soup like this is that it’s forgiving and adaptable—perfect for seasoned cooks and kitchen newbies alike.
Here’s a simple rundown of how to bring this dish to life:
- Start with the Base: Heat a splash of olive oil in a large pot and sauté diced onions, carrots, and celery until they soften and smell amazing—about 5-10 minutes.
- Layer in the Veggies: Add zucchini, red and yellow bell peppers, and a chopped poblano pepper (or your substitute). Cook for a few more minutes to let the flavors meld.
- Spice It Up: Stir in garlic, cumin, paprika, and a hint of chili powder. Let the spices toast for a minute or two—they’ll give your soup that irresistible depth.
- Build the Broth: Pour in vegetable stock, then toss in fire-roasted tomatoes, corn, chickpeas, and a couple of bay leaves. Bring it to a boil, then lower the heat and let it simmer for 20-25 minutes.
- Finish Strong: Stir in cooked brown rice (or your grain of choice) and a handful of fresh spinach. Let the spinach wilt, add a squeeze of lime juice for brightness, and season with salt and pepper to taste.
That’s it! In about an hour, you’ll have a steaming pot of goodness ready to enjoy. The recipe makes a big batch—perfect for feeding a crowd or saving leftovers for the week.
Tips to Make It Shine
- Uniform Chopping: Dice your veggies into similar sizes so they cook evenly and look pretty in every spoonful.
- Grain Options: Panera used sprouted brown rice and wheat berries, but feel free to experiment with quinoa, barley, or even farro for a fun twist.
- Fresh vs. Frozen: Fresh veggies are fantastic, but frozen corn or spinach work just as well in a pinch.
- Make It Your Own: Love a little heat? Add a pinch of red pepper flakes. Prefer it milder? Skip the poblano and dial back the chili powder.
Serving Suggestions
This soup is a meal all on its own, but it’s even better with a little something on the side. Pair it with a crusty slice of sourdough bread for dipping, or go full Panera-style and serve it in a bread bowl (because why not?). If you’re feeling fancy, top it with a lemon wheel or a sprinkle of fresh herbs like thyme or basil. For a lighter option, a simple green salad works wonders alongside it.
Why You’ll Keep Coming Back
Beyond the incredible taste, this 10 Vegetable Soup is a nutritional powerhouse. It’s loaded with fiber, vitamins, and plant-based protein from the chickpeas, making it a feel-good choice for any day of the week. Plus, it’s vegan, gluten-free (if you skip certain grains), and freezes beautifully—hello, meal prep hero! Let it cool, pop it into airtight containers, and stash it in the fridge for up to 5 days or the freezer for 3 months. When you’re ready, just reheat and dig in.
A Bowl of Comfort, Anytime
There’s nothing quite like sitting down to a bowl of this veggie-packed soup, especially on a chilly April evening (yep, it’s April 8, 2025, as I write this!). It’s the kind of dish that warms you from the inside out, reminding you that simple ingredients can become something extraordinary with a little love. So, grab your cutting board, channel your inner Panera chef, and give this recipe a whirl. I’d bet it’ll earn a permanent spot in your rotation—just like it has in mine.
What’s your favorite way to enjoy a veggie soup? Let me know in the comments—I’m always up for new ideas to try! Happy cooking.
