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This Panera Bread 10 Vegetable Soup is comforting, spicy, and loaded with vegetables. It’s easy to make in around thirty minutes, and I’ve made it gluten free! Bring on the comfort food.
Soup nights are big in my house, and this has become our new favorite soup recipe. As the days get shorter and cooler, we all crave comfort food like spicy soup full of vegetables. My mom loves one from Panera Bread, so I knew I had to make a copycat recipe for her.
The great thing about soup is you can use up your leftovers. We all know how expensive our trips to the grocery store are nowadays, so it’s nice to know we can whip up a delicious soup and add our leftover vegetables in so they don’t waste.
Ingredients for Panera Bread 10 Vegetable Soup
- olive oil, I like to buy mine at Costco
- garlic
- yellow onion, diced
- celery, diced
- carrot, diced
- poblano pepper, chopped
- red bell pepper. chopped
- yellow bell pepper, chopped
- cumin
- paprika
- garlic powder
- onion powder
- lemon peel
- dried mustard
- chili powder
- dried basil
- rosemary
- bay leaves
- sea salt
- fresh ground pepper
- vegetable stock – gluten free if needed
- tomato paste
- fire roasted diced tomatoes – do not drain
- tamari (soy sauce alternative that is gluten free)
- rice vinegar
- chickpeas drained and rinsed
- frozen corn
- frozen peas
- cooked brown rice
- spinach
- sliced lemon wheels
Instructions for Making Panera Bread 10 Vegetable Soup
- Start by heating a dutch oven over medium-high heat and adding the olive oil. Once it is ready, add the garlic, onions, celery, carrot, poblano peppers, and red and yellow bell peppers. Saute these vegetables for about ten minutes, stirring with a wooden spoon.
- Next, add the cumin, paprika, garlic powder, onion powder, lemon peel, dried mustard, chili powder, dried basil, rosemary, bay leaves, salt, and pepper. I know it’s a lot of spices, but it’s worth it! Stir well and cook for a minute or two.
- Add the tomato paste and stir well into spices, then add the vegetable stock tamari, rice vinegar, and fire-roasted tomatoes stirring with a wooden spoon.
- Add the chickpeas, corn, peas, and brown rice. Bring to a boil, then reduce the heat to medium-low and simmer with the lid on for about 20 minutes. Remove lid and add the spinach. Cook until the spinach wilts. Taste and adjust the seasoning to your liking.
- Serve immediately with a fresh lemon wheel and crusty bread.
Frequently Asked Questions
- Is 10 Vegetable Soup healthy? Yes, in fact, it’s very healthy. It is loaded with so many vegetables full of antioxidants and nutrients that you will far surpass your daily serving of vegetables. Vegetables tend to be low in calories and high in fiber too.
- Is this soup vegan? Yes, it is vegan if you use vegetable broth. Do not substitute chicken or beef broth if you want it to be vegan.
- What can you add to vegetable soup to make it taste better? You can add spices. This 10 Vegetable has a long list of spices that add so much depth of flavor. That, with the poblano peppers, will make this soup taste delicious. Oh, and don’t forget about the fire-roasted tomatoes. Those are my secret weapon in my Hamburger Soup and my Instant Pot Chicken Tortilla Soup.
Need More Easy Soup Recipes? (all gluten free!)
Panera Bread 10 Vegetable Soup (Copycat)
This Panera Bread 10 Vegetable Soup is comforting, spicy, and loaded with vegetables. It’s easy to make in around thirty minutes, and I’ve made it gluten free! Bring on the comfort food.
Servings: 4
Calories: 362kcal
Ingredients
- 2 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup poblano pepper, chopped
- 2 tablespoon garlic
- ½ tsp dried mustard
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tsp salt
- 1 teaspoon pepper
- 2 bay leaves
- 3 tablespoon tomato paste
- 6 cups vegetable stock, gluten free if needed
- 2 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 cup cooked brown rice (or any kind of rice or quinoa will do)
- ½ cup frozen corn
- ½ cup frozen peas
- 1 can garbanzo beans, drained and rinsed
- 3 15 oz cans of fire roasted diced tomatoes, with juice
- 2 cups fresh baby spinach
- lemon wheels for garnish
Instructions
-
Start by heating a dutch oven over medium-high heat and adding the olive oil. Once it is ready, add the garlic, onions, celery, carrot, poblano peppers, and red and yellow bell peppers. Saute these vegetables for about ten minutes, stirring with a wooden spoon.
-
Next, add the cumin, paprika, garlic powder, onion powder, lemon peel, dried mustard, chili powder, dried basil, rosemary, bay leaves, salt, and pepper. I know it’s a lot of spices, but it’s worth it! Stir well and cook for a minute or two.
-
Add the tomato paste and stir well into spices, then add the vegetable stock tamari, rice vinegar, and fire-roasted tomatoes stirring with a wooden spoon.
-
Add the chickpeas, corn, peas, and brown rice. Bring to a boil, then reduce the heat to medium-low and simmer with the lid on for about 20 minutes. Remove lid and add the spinach. Cook until the spinach wilts. Taste and adjust the seasoning to your liking.
-
Serve immediately with a fresh lemon wheel and crusty bread.
Notes
If you are gluten free be sure to use gluten free vegetable broth.
Nutrition
Calories: 362kcal | Carbohydrates: 58g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 3800mg | Potassium: 1002mg | Fiber: 13g | Sugar: 10g | Vitamin A: 9216IU | Vitamin C: 80mg | Calcium: 175mg | Iron: 6mg
