This easy homemade version of Panera Bread’s 10 Vegetable Soup is packed with fresh, nutritious ingredients and bold flavors. This meatless soup is so rich and hearty that every bowl is a full meal. Sure, there’s some chopping involved, but see my hack below for handling all the chopping. It’s a rich, chunky, and flavor-packed soup that everyone will love!
I’m usually a meaty soup fan, but this vegetable soup recipe ticks all the boxes, and every spoonful is packed with flavor and nutrition! This soup is loaded with carrots, spinach, corn, chickpeas, rice, peppers, zucchini and more. It’s like a garden in a bowl!
This 10 vegetable soup recipe makes a big potful, but it freezes like a dream! We eat it for lunch or dinner and then I freeze the rest for meals during the week. It’s terrific to have a hot bowl of this hearty soup whenever I’m craving it.
Ingredients
- Olive oil
- Yellow onion – Diced.
- Carrots– Diced.
- Celery– Diced.
- Zucchini– Diced.
- Red bell pepper – Diced.
- Yellow bell pepper– Diced.
- Jalapeño – Finely chopped.
- Garlic – Finely chopped.
- Cumin
- Dried rosemary
- Paprika
- Tomato paste
- Vegetable stock – Use low or no sodium-added.
- Frozen corn niblets
- 15-ounce can chickpeas – Drained and rinsed.
- 15-ounce can diced tomatoes – Undrained.
- Bay leaves
- Cooked brown rice
- Fresh baby spinach
- Lime juice
- Salt and pepper – To taste.
Worried about all that chopping? Never fear! Check out this alligator chopper! It makes quick work of all the chopping!
How to Make Copycat Panera Bread’s 10 Vegetable Soup
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in zucchini, red and yellow bell peppers, jalapeño, and garlic. Cook for another 3 minutes.
- Sprinkle cumin, rosemary, and paprika over the vegetables. Stir and cook for 1–2 minutes to release their aroma.
- Pour in the vegetable stock, then add tomato paste, corn, chickpeas, diced tomatoes, and bay leaves. Stir to combine.
- Bring the soup to a gentle boil, then lower the heat and let it simmer for 20–25 minutes, stirring occasionally.
- Stir in the cooked brown rice and fresh baby spinach. Cook for 5 minutes until the spinach is wilted.
- Stir in the lime juice and season with salt and pepper. Remove bay leaves before serving.
- Ladle the soup into bowls and garnish with fresh herbs or lime wedges, if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Dice your veggies uniformly to ensure even cooking.
- Smoked paprika adds a deeper, more complex flavor.
- For extra heat, add more jalapeño or a sprinkle of red pepper flakes.
- Add spinach at the end to maintain its vibrant color and texture.
- Swap the brown rice with quinoa or barley for a fun twist.
Recommended
Make It a Meal
Enjoy this soup on its own for a light, satisfying meal, or pair it with a side of crusty bread or a fresh salad. For something heartier, serve it with a grilled cheese sandwich or baked sweet potato. It also makes a wonderful appetizer for a larger meal.
Storage
This soup is meal-prep friendly and stores beautifully. Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 5 days. To freeze, pour the cooled soup into freezer-safe bags or containers, leaving space for expansion. It can be frozen for up to 3 months. When ready to serve, reheat on the stovetop or in the microwave for a quick, comforting meal.
Copycat Panera Bread’s 10 Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup zucchini diced
- ½ cup red bell pepper diced
- ½ cup yellow bell pepper diced
- ½ jalapeño finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon cumin
- 1 tablespoon dried rosemary
- 1 tablespoon paprika
- 3 tablespoons tomato paste
- 6 cups vegetable stock use low or no sodium-added
- 1 cup frozen corn niblets
- 15 ounce canned chickpeas drained and rinsed
- 15 ounce diced tomatoes undrained
- 2 bay leaves
- 1 ½ cups cooked brown rice
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in zucchini, red and yellow bell peppers, jalapeño, and garlic. Cook for another 3 minutes.
- Sprinkle cumin, rosemary, and paprika over the vegetables. Stir and cook for 1–2 minutes to release their aroma.
- Pour in the vegetable stock, then add tomato paste, corn, chickpeas, diced tomatoes, and bay leaves. Stir to combine.
- Bring the soup to a gentle boil, then lower the heat and let it simmer for 20–25 minutes, stirring occasionally.
- Stir in the cooked brown rice and fresh baby spinach. Cook for 5 minutes until the spinach is wilted.
- Stir in the lime juice and season with salt and pepper. Remove bay leaves before serving.
- Ladle the soup into bowls and garnish with fresh herbs or lime wedges, if desired.
Notes
Chef Jenn’s Tips
- Dice your veggies uniformly to ensure even cooking.
- Smoked paprika adds a deeper, more complex flavor.
- For extra heat, add more jalapeño or a sprinkle of red pepper flakes.
- Add spinach at the end to maintain its vibrant color and texture.
- Swap the brown rice with quinoa or barley for a fun twist.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.