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A bowl of Copycat Panera Bread’s 10 Vegetable Soup.

Copycat Panera Bread’s 10 Vegetable Soup Recipe

Chef Jenn
There's some chopping involved in this recipe, I won't lie. But it's so worth it! The combination of veggies, spices and flavorful broth are amazing, and this soup is delish from the first bite to the last. It's a vegetarian soup, but you'll never miss the meat!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup & Stews
Cuisine American
Servings 8 servings
Calories 194 kcal

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.

Nutrition

Serving: 1.5cupsCalories: 194kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 954mgPotassium: 588mgFiber: 6gSugar: 7gVitamin A: 4829IUVitamin C: 45mgCalcium: 83mgIron: 3mg

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.

Keyword copycat soup, vegetable soup, vegetarian soup
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