10 Vegetable Soup Recipe (Panera Copycat)

Why You Will Love Panera 10 Vegetable Soup

This soup is delicious and healthy and a labor of love. Yes, a good bit of chopping is involved, but that’s part of the fun! Enlist your family to help—kids, spouse, or friends—and turn it into a team effort. It’s a great way to spend time together in the kitchen, and the end result is so worth it: a vibrant, flavorful soup packed with fresh vegetables and spices that everyone will enjoy.

It’s also incredibly versatile. Swap out vegetables for what you have on hand, adjust the seasonings to suit your taste, or toss in some grains like quinoa or rice for extra heartiness. There’s no wrong way to make it your own; every version brimming with wholesome, feel-good ingredients.

This recipe holds a special place in my heart because I’ve made countless times to share with others. I’ve brought it to new moms, friends recovering from surgery, and loved ones going through a tough time. It’s more than just soup—it’s a way to show you care, and it’s always met with grateful smiles and empty bowls.

And let’s not forget that Panera’s Ten Vegetable Soup disappeared from the menu in 2020, but with this recipe, you can bring it back to life. It’s an easy-to-follow copycat that I dare say tastes even better than the original. Head to the store, grab your ingredients, and get ready to create a dish that’s not just healthy and comforting but also a thoughtful gift for someone you care about—or for yourself!

Optional Add-Ins

• Lemon: Slice a lemon wheel for garnish or add lemon zest for a burst of brightness. Or, use limes or lime juice for a fun twist. Add some lemon peel (zested lemon) for a bright burst.
• Bouillon: An extra teaspoon of Better than Bouillon Chicken, Vegetable or Garlic can add a bit more flavor to the soup. For the vegetarian or vegan option stick with garlic or vegetable.
• Bay Leaf: Bay leaves add a subtle, woodsy flavor to dishes. Remember to remove before serving.
• Parmesan Cheese: Panera’s version doesn’t add cheese, but freshly grated parmesan cheese takes this soup to the next level. More cheese please!

How Do You Make Garden Vegetable Soup?

Step 1 | Chop those Veggies

To make this soup even easier, chop and prep all of your veggies ahead of time, wash and drain your beans, measure out the grains, seasonings, etc.

Step 2 | Saute the Veggies for Max Flavor

In a large pot or Dutch oven heat olive oil until it shimmers. Add onions, red and yellow peppers, poblano peppers, carrots, and celery. Saute until the vegetables start to brown slightly on the edges, about 5-7 minutes. Add garlic in the last minute or two, stirring until fragrant. 

Stir in garbanzo beans, corn, tomato paste, soy sauce, cumin, salt, pepper, smoked paprika and Aleppo chili powder, stir for a minute until fragrant, this blooms the spices. 

Step 3 – Deglaze the Pan & Finish Soup

Deglaze pot, by increasing heat to medium-high and then pouring in 1 cup of vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pan. Add remaining stock to the pot as well as the diced tomatoes and bring to a boil; reduce heat to simmer and add the hard red wheat and sprouted brown rice, stirring to combine. Cover and simmer for about 45-60 minutes. 

Step 4 – Serving Panera Bread 10 Vegetable Soup Recipe

When ready to serve, stir in fresh spinach, it will wilt almost immediately. Or even better, add a small handful of spinach to soup bowls, then ladle soup into bowls and garnish with a lemon slice and a little fresh thyme if desired.

How to Make Crockpot Panera 10 Vegetable Soup

This recipe is easily adapted to be made in the crockpot or slow cooker. 

I recommend sautéing the vegetables in a stovetop safe slow cooker or something like this Instant Pot Dutch Oven (love this small appliance) for optimal flavor development in this veggie soup. If none available, in a large saute pan, saute your veggies, deglaze and then add everything to the crockpot. 

Once all ingredients (except spinach) are added to the crockpot, cover and cook on LOW 4-6 hours or on HIGH 2 ½ – 3 ½ hours. If going to be gone all day, keep the sprouted brown rice and red wheat out of the crockpot (it will soak up too much broth) and instead add during the last hour to 90 minutes of cooking, turning the crockpot up to HIGH. Stir in spinach just before serving or add a small handful to individual bowls.

Storage Tips

Make Ahead – Panera Bread 10 Vegetable Soup recipe can be made ahead and stored in an airtight container in the refrigerator for up to 5 days; allow the soup to cool before refrigerating.

Freeze – Freeze leftover soup in 1 cup portions or use these Souper Cubes (perfect 1 cup portions) freeze for up to 3 months. See more detailed freezer instructions below

Reheat – Thaw overnight in the fridge then reheat as desired, or place frozen soup in a saucepan and heat over low heat until bubbly and hot. Add spinach just before serving. 

How Long Can You Freeze Vegetable Soup?

When you have a big batch of soup, more than likely you will need to freeze some. In fact it’s the best way save homemade soup! Below are a few tips:

• How long can you freeze vegetable soup? Soup freezes really well, and if care is taken in freezing the soup, it can last a long time, at least 3 months, if not up to 6 months frozen.
• Temperature | You should never place hot soup (or any hot food) straight into the freezer, as that is how condensation forms which in turn, becomes freezer burn or ice crystals. So allow your soup recipes or any recipe come to room temperature before placing in a freezer-safe container.
• Label | It’s always a good idea to label your soup, so you don’t end up with a mystery soup. Either write using sharpie right onto the baggie, use a label or use chalk marker on lids.
• What’s the Best Freezer Containers | Freeze in glass containers, glass jars, BPA free plastic containers too, or even freezer baggies. Using any of the above, be sure to leave about ½-1 inch of space in the container to allow for expansion of your favorite soup and make sure to “burp” your containers, or squeeze out as much air as possible. Consider how you will use the soup, use smaller containers for single servings, larger containers for bulk reheating. See below for great single serve freezer options.
• Quantity | If you know you will be reheating the soup all at once, then freeze in bulk. An easy way to freeze in bulk is using freezer baggies, freeze flat on a cookie sheet until mostly frozen, then stack frozen soup on top of each other, saving on freezer space.
• Meal Prep | Vegetable soups, clear soups, and some creamy soups or chunky soup freeze well for meal prep. I like using these 1 cup or 2 cup portion Souper Cubes for freezing.
• Reheating Frozen Soup | For best results, allow soup to thaw in fridge over night and reheat on stove top. If reheating straight from frozen, return to crockpot and cook on low or for smaller portions place in saucepan and reheat over low. A great way to retain the best quality in your soup is to add a little extra liquid (such as chicken broth, or cream or milk for cream based soups) back into the soup as it reheats, adjust seasonings for the best flavor.

More Panera Copycat Recipes to Enjoy

Who doesn’t love Panera? Make your own “You Pick Two” with these easy recipes below!

• Summer Corn Chowder Recipe
• Green Goddess Salad with Chicken
• Best Orange Glazed Scone Recipe
• Easy Cinnamon Chip Scones Recipe
• Panera Pickled Red Onions (Quick Refrigerator Pickled Onions)
• Copycat Panera Pumpkin Muffin Recipe {+ High Altitude Adjustments}