Copycat Panera Bread’s 10 Vegetable Soup Recipe
If you’re a fan of Panera Bread’s hearty and flavorful 10 Vegetable Soup, you’ll love this homemade version. It’s a colorful, nutritious dish packed with vibrant vegetables, warming spices, and wholesome grains. This Copycat Panera Bread’s 10 Vegetable Soup Recipe is perfect for cozy nights in or as a make-ahead meal for busy weeks. The best part? You can recreate it at home with simple, fresh ingredients while customizing it to suit your taste.

Panera Bread has taken this tasty soup out of its soup rotation, but if you were a fan of it, now you can make it at home. The original recipe was made with sprouted brown rice which might be hard to find. If you can find it, use it, otherwise cooked brown rice works just fine.
In fact, sometimes I use a pouch of pre-cooked brown rice and then this soup is ready in no time!
Serve this vegan soup recipe with a chunk of crusty bread and dig in! It’s hearty, healthy, and oh-so good!

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.

How To Make Copycat Panera Bread’s 10 Vegetable Soup Recipe
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the zucchini, red and yellow bell peppers, jalapeño, and garlic. Cook for another 3 minutes, allowing the flavors to meld.
- Sprinkle in the cumin, rosemary, and paprika. Cook for 1-2 minutes, stirring, to toast the spices and release their aroma.
- Pour in the vegetable stock, followed by the tomato paste, corn, chickpeas, diced tomatoes, and bay leaves. Stir to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes.
- Add the cooked brown rice and fresh spinach to the pot. Cook for another 5 minutes, or until the spinach wilts.
- Stir in the lime juice and season the soup with salt and pepper to taste.
- Remove the bay leaves before serving.
- Ladle the soup into bowls and enjoy it hot, garnished with additional lime or fresh herbs if desired.
Step-By-Step Process




Chef Jenn’s Tips
- Use a sharp knife to dice the vegetables evenly; this ensures they cook at the same rate.
- For a touch of smokiness, try using smoked paprika instead of regular paprika.
- If you like more heat, add an extra jalapeño or a pinch of red pepper flakes.
- Don’t overcook the spinach—add it just before serving to keep it vibrant and fresh.
- To save time, you can use pre-cooked rice or swap it with quinoa for a protein boost.
Make It A Meal
This Copycat Panera Bread’s 10 Vegetable Soup Recipe is satisfying on its own, but it pairs beautifully with crusty bread or a simple side salad. For a heartier option, serve it alongside a grilled cheese sandwich or a baked sweet potato. It’s also perfect as a starter for a larger meal.

Storage
This soup stores and reheats wonderfully, making it a great option for meal prep. Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 5 days. Or, to freeze: pour cooled soup into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months.

Copycat Panera Bread’s 10 Vegetable Soup Recipe
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 1; drained and rinsed
- 15 ounce diced tomatoes 1; 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 the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the zucchini, red and yellow bell peppers, jalapeño, and garlic. Cook for another 3 minutes, allowing the flavors to meld.
- Sprinkle in the cumin, rosemary, and paprika. Cook for 1-2 minutes, stirring, to toast the spices and release their aroma.
- Pour in the vegetable stock, followed by the tomato paste, corn, chickpeas, diced tomatoes, and bay leaves. Stir to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes.
- Add the cooked brown rice and fresh spinach to the pot. Cook for another 5 minutes, or until the spinach wilts.
- Stir in the lime juice and season the soup with salt and pepper to taste.
- Remove the bay leaves before serving.
- Ladle the soup into bowls and enjoy it hot, garnished with additional lime or fresh herbs if desired.
Notes
Chef Jenn’s Tips
- Use a sharp knife to dice the vegetables evenly; this ensures they cook at the same rate.
- For a touch of smokiness, try using smoked paprika instead of regular paprika.
- If you like more heat, add an extra jalapeño or a pinch of red pepper flakes.
- Don’t overcook the spinach—add it just before serving to keep it vibrant and fresh.
- To save time, you can use pre-cooked rice or swap it with quinoa for a protein boost.