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Copycat Panera Bread’s 10 Vegetable Soup Recipe on a casserole dish.
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Copycat Panera Bread’s 10 Vegetable Soup

I absolutely love this Copycat Panera Bread’s 10 Vegetable Soup! It’s a light, flavorful, and veggie-packed dish that’s perfect for a healthy meal. Easy to make and full of vibrant flavors, it’s a satisfying soup you’ll want to enjoy any day of the week.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soups & Stews
Cuisine: American
Keyword: copycat soup, vegetable soup, vegetarian soup
Servings: 8 servings
Calories: 187kcal
Author: Chef Jenn

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

Serving: 1.5cups | Calories: 187kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 979mg | Potassium: 555mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4387IU | Vitamin C: 47mg | Calcium: 81mg | Iron: 3mg