As an Amazon Influencer, I may earn commissions from qualifying purchases from Amazon.com.
Do something good for your body and soul with this garden vegetable soup recipe!
Inspired by the vegan 10 Vegetable Soup at Panera Bread, this copycat recipe offers warm, healthy goodness that’s just perfect on a cold day.
Using simple, high quality ingredients, you can make this delicious soup right in your own kitchen! This recipe makes a very big batch of soup, perfect for meal prepping or feeding the whole family.
Ingredient List for this Panera Bread Garden Vegetable Soup Recipe
Here’s what you’ll need to create this copycat Panera garden vegetable soup:
The Veggies
- Carrots
- Celery
- Fire roasted tomatoes. You can find these in cans at the grocery store.
- Red bell pepper
- Yellow bell pepper
- Poblano pepper
- Onions
- Fresh spinach
- Frozen corn
- Chick peas (i.e. garbanzo beans)
The Seasonings
- Tomato paste
- Fresh garlic
- Cumin
- Thyme
- Oregano
- Smoked paprika
- Chili powder
- Salt
- Pepper
The Rest
- Vegetable broth
- Brown rice
- Extra virgin olive oil
How to Make Panera Bread Garden Vegetable Soup
Cook the Vegetables
Start by sauteing the carrots and celery in a little bit of oil in a large pot. Once they’re softened, add the red bell peppers, yellow bell peppers, poblano peppers and onions. Get all of your veggies sizzling.
Then, stir in tomato paste, thyme, paprika, chili powder, cumin, oregano, salt and pepper. Things should start to smell really good by now!
Add the broth and tomatoes
When you pour in the vegetable broth and fire roasted tomatoes, it’s time to bring the whole pot to a boil. Once it’s boiling, reduce the heat back down to low.
Add the remaining ingredients
Now, stir in the garbanzo beans, cooked rice and corn. Simmer the whole thing for another 10 minutes and your new favorite soup will be ready to eat!
The last step is to remove the pot from the heat and stir in the fresh spinach. It will wilt almost immediately.
Serving Panera’s Ten Vegetable Soup
- Crusty Bread or Garlic Toast: Serve your garden vegetable soup with a side of crusty bread or even half of a grilled cheese sandwich. The perfect rainy day meal!
- Grated Parmesan: Sprinkle some freshly grated Parmesan on top of the soup just before serving. Try adding red pepper flakes for a little kick.
- Soup and Salad: Pair this vegan soup with a side salad for a healthier option.
- Dollop of Pesto or Yogurt: A dollop of basil pesto or a spoonful of Greek yogurt can be swirled into the soup just before serving.
- Toasted Nuts or Seeds: Toasted pine nuts, sunflower seeds or pumpkin seeds sprinkled over the soup add a delicious crunch and textural contrast.
- Citrus Zest: Finish off your vegetable soup with a sprinkle of lemon zest. Adding a lemon wheel on top is also a pretty garnish.
Variations/Substitutions
- The Beans: Try out other kinds of beans like cannellini beans, green beans or wax beans instead of chick peas.
- Veggie Swap: Mix it up with other favorite soup veggies like zucchini or escarole.
- Protein-Packed Upgrade: Boost the protein content by adding shredded chicken or diced tofu.
How to Store this Garden Vegetable Soup
Leftover soup makes a quick meal on a busy weeknight! And this garden vegetable soup stores beautifully. Here are some storage suggestions, depending on your needs:
1. Refrigeration: Once the soup has cooled to room temperature, transfer it to an airtight container or large freezer bag. Refrigerate within two hours of cooking. Properly stored, vegetable soup can last in the refrigerator for about 3-4 days.
2. Freezing: For longer storage, freezing is the best way. Allow the soup to cool completely before transferring it to freezer-safe containers, leaving some space for expansion. Alternatively, store individual portions in ice cube trays for quick reheating. Properly frozen, garden vegetable soup can last for up to 3-4 months.
3. Freeze in Individual Servings: Portion the soup into individual servings before freezing. This allows for convenient grab-and-go meals, reducing the need to thaw the entire batch when you only want a single bowl of soup.
When you make this garden vegetable soup, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more soup recipes, try these:
- Zesty Italian Chicken Soup
- Butternut Squash Soup with Garlic Cheddar Biscuits
- Creamy Vegan Celery Soup
Garden Vegetable Soup Recipe (Panera Bread Copycat)
Ingredients
- 12 cups vegetable broth
- 1 large onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 4 carrots peeled and chopped
- 4 stalks celery chopped
- 1 poblano pepper seeded and diced
- 4 cups baby spinach leaves
- 2 cups frozen corn
- 2 cups cooked brown rice
- 1 28 oz. can fire roasted tomatoes
- 1 14 oz. can chick peas
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. tomato paste
- 4 cloves garlic minced
- 2 tsp. cumin
- 2 tsp. dried thyme
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. pepper
Instructions
- Heat olive oil over medium heat in a large Dutch oven or stock pot. Add the celery and carrots. Cook until softened and sizzling, about 10-12 minutes.
- Add the chopped onions, red peppers, yellow peppers, poblano peppers and garlic to the pot. Saute 5 more minutes.
- Using a wooden spoon, stir in the tomato paste, thyme, paprika, chili powder, cumin, oregano, salt and pepper.
- Pour in the broth and tomatoes. Bring soup to a boil.
- Reduce heat. Add the cooked rice, chick peas and frozen corn. Cover and simmer 10 minutes.
- Remove from heat and stir in the spinach leaves.
Leave a Reply