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This healthy, vegan copycat Panera 10 vegetable soup recipe is the perfect rainy day meal to warm you up on a cold day. Unlike the Panera Bread vegetable soup, this yummy recipe is gluten free and soy free. Are you craving a Panera Bread soup that’s loaded with vegetables but you don’t want to leave the house on a cold day to get it? Make it easily from the comfort of your own home and for a fraction of the price.

This recipe makes 8 bowls of soup.

Table of Contents

(click the links below to skip to the section you’re looking for)

• Panera Soup Recipe
• Frequently Asked Questions
• Ingredient Substitutions
• Video
• Nutritional Information
• Contact Me with Questions
• Other Soup Recipes

Have you tried this soup at the restaurant and then wondered how you can make Panera’s 10 Vegetable Soup at home? Or are you more the type of person who wonders why would anyone make it at home when you can buy the vegan soup already made? Here are a few reasons.

1. This yummy recipe for Panera Bread 10 vegetable soup is gluten free and soy free. The Panera Bread original recipe uses spelt, wheat berries, and red fife. So, I improved it for those of you with allergies. Now we can all enjoy this scrumptious soup.
2. If you’re craving Panera Bread soup that’s loaded with vegetables but don’t want to face the cold winter weather to leave the house to get it. Make this Panera Bread 10 vegetable soup copycat recipe in the comfort and warmth of your own home. Then you won’t have to take off your pitbull pajamas and unicorn slippers (okay, maybe I’m just describing my own winter home attire).
3. Making this copycat recipe for Panera Bread 10 vegetable soup at home saves money and is healthier.

The original Panera Bread 10 vegetable soup recipe has chia seeds and hot peppers in it (poblano peppers and dried Aleppo chiles), which I am omitting in my version of the panera bread 10 vegetable soup recipe because 1) chia seeds get stuck in my teeth, and are therefore my arch nemesis, and 2) spicy foods hurt my everything (tongue, lips, face, tummy, etc.).

This panera bread ten vegetable soup copycat recipe is excellent for anyone who does batch cooking and meal prep. It’s also good for someone who is trying to incorporate more vegetarian meals into their week.

Now that it’s getting colder out, I am replacing my daily lunch salad with leftovers that I reheat for lunch. This soup also freezes and defrosts well in case you want to save some for a future night when you’re not feeling well or too busy with work to cook.

And if all those weren’t enough ways to use up this giant pot of soup you’re about to make, here’s one more: share some with a neighbor, family member, or friend. I gave some to my neighbor, and she replied with heart emojis, which as everyone knows is one of the best forms of thank you in this day and age. Okay, I’ll stop telling you what to do with your soup now. Here’s how to make Panera 10 vegetable soup.

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Panera 10 Vegetable Soup Ingredients

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 2 tablespoons (27g) olive oil (optional)
• 1 large or 2 small (150g) diced onion
• 3 stalks (120g) diced celery
• 3 (180g) diced carrots
• 1 red bell pepper, diced (160g)
• 1 yellow bell pepper, diced (180g)
• 1 ½ cups (250g) frozen organic corn *
• 1 can (425g) chickpeas (garbanzo beans), drained and rinsed (~228g)
• 1 cup (190g) frozen spinach or 3 cups (loosely measured, not packed) raw spinach
• 8 cups (1768g) vegetable broth
• a 6-ounce can (170g) organic tomato paste *
• 2 15-ounce cans (850g) of organic diced tomatoes *
• ½ cup (82g) rinsed brown rice or roasted buckwheat
• 2 tablespoons (32g) soy sauce
• 2 tablespoons (~6 cloves/18g) minced or finely chopped garlic
• 1 tablespoon (15g) of lemon juice
• 2 teaspoons (9g) mirin
• 2 tablespoons (16g) nutritional yeast
• 1 tablespoon (18g) sea salt
• 2 teaspoons (1g) dried basil
• 2 teaspoons (4g) ground cumin
• 1 teaspoon (3g) chili powder
• ½ teaspoon (1g) ground black pepper
• 2 bay leaves

Vegan Ten Vegetable Soup Recipe Intructions

prep time: 5 min | cook time: 1 hour 10 min

Chop all your veggies if you haven’t already, starting with the onion, so you can be sautéing the onion while you chop the others.

Sauté the diced onion in olive oil in a large pot over medium heat on the stove or in the instant pot using the sauté button. If you avoid oil, replace the oil in this step with water.

Stir occasionally (every minute or 2) for 7ish minutes until the onions start to brown.

Add the following diced veggies to the pot: celery, carrots, and bell peppers. Stir occasionally (every minute or 2) for 7ish minutes.

Add the frozen corn and spinach, and continue to sauté while stirring occasionally.

Add the rinsed chickpeas.

Add the spices. They are 2 teaspoons (1g) dried basil, 2 teaspoons (4g) ground cumin, 1 teaspoon (3g) chili powder, ½ teaspoon (1g) ground black pepper, 2 bay leaves, 2 tablespoons (16g) nutritional yeast, and 1 tablespoon (18g) pink salt.

Add either 8 cups of veggie broth or 8 cups of water plus 3 tablespoons of Better Than Bouillon vegetable base paste. I buy the size from Costco, because it lasts longer and it’s more affordable. Turn the heat up to high if you’re cooking this on the stove (if you’re using an instant pot, just leave it on sauté for now).

Stir in the rest of the ingredients. They are 6 ounces (170g) of organic tomato paste, 30 ounces (850g) of organic diced tomatoes, ½ cup (82g) rinsed brown rice or kasha, 2 tablespoons (32g) soy sauce, 2 tablespoons (18g) minced garlic, 1 tablespoon (15g) of lemon juice, and 2 teaspoons (9g) mirin.

Reduce the heat to medium-low once everything starts to boil if you’re using the stovetop method. If you’re using an instant pot or a pressure cooker, lock the lid in “sealing” position. Then either set it to high pressure for 15 minutes or press the soup button if you have one. At this point in the recipe, I’ve been cooking for 30 minutes. The rest of the time is just waiting time, so I usually clean the kitchen.

Cover the soup pot with a lid and cook for 30 minutes, until the grains are soft.

Uncover the soup, remove the bay leaves (I compost mine), and ladle the soup into bowls.

Frequently Asked Questions about this recipe

Can I substitute black beans for the garbanzo beans in this copycat Panera Vegetable Soup recipe?

You can replace the chickpeas in this recipe with any beans you have. This vegan soup recipe is quite versatile and tastes great with most varieties of beans.

Can I substitute vegetable stock for the veggie broth in this Panera soup recipe?

OMG yes! If you make your own vegetable stock, that’s SO AWESOME! I was making my own for awhile, but I’ve since gotten lazy and have stopped. But yeah, if you make this substitution, just add more salt, since veggie broth usually has salt in it.

I just bought a bottle of mirin for this recipe. Is there anything I can use it for?

Mirin is used in a lot of asian recipes, so you can use it in this udon noodle stir-fry, bibimbap, or ramen.

What should you serve Panera’s ten vegetable soup with?

Serve this 10 Vegetable Soup from Panera Bread either in a bread bowl or in a ceramic bowl. Add a side of bread, crackers, or savory scones. Or for a lighter and healthier option, serve it by itself.

Ingredient Substitutions for this Panera 10 Vegetable Soup Recipe

• Olive Oil: If you don’t have olive oil, use avocado oil, safflower oil, sunflower oil, vegetable oil, canola oil, grapeseed oil, or any other vegan oil. If you avoid oil, omit the oil entirely and sauté the onions in water or veggie broth.
• Diced Onions: I use yellow onions because I prefer their flavor. However, you can use white or red onions if you’d like. If you don’t have any onions, try using leeks. Or you can use onion powder or onion granules. One tablespoon of onion powder usually equals one onion. So, I would use one and a half tablespoons onion powder for this substitution.
• Celery: If you don’t have celery, you can use celery root instead. Another option is to use bok choy.
• Carrots: Any color of carrots will work in this recipe. I used the normal orange ones because I buy organic carrots in big bags from Costco for hella cheap. You can replace the carrots in this recipe with parsnips or other root veggies if you’d like. If you still want your soup to have vitamin A, any winter squash would be a good substitute.
• Peppers: You can use orange peppers in place of the yellow and red bell peppers if needed. if you don’t have
• Frozen Corn: I always buy organic corn because corn is a frequently genetically modified food. You can also replace the frozen corn in this recipe with fresh corn. Just make sure when you cut it off the cob, that you’re not cutting so close that some of the cob comes off with it.
• Chickpeas: Also known as garbanzo beans, the chickpeas in this recipe can be replaced with virtually any bean you like. Black beans and cannellini beans are especially good in this soup. If you have issues with digesting canned beans, I recommend sprouting and cooking your beans a couple days ahead of time. Sprouting dried beans before cooking them really helps with digestion.
• Spinach: You can use any kind of spinach in this recipe: fresh or frozen. I used New Zealand spinach because I had some growing in the backyard garden. You can also replace the spinach with chard, kale, or any other leafy green.
• Vegetable Broth: I usually make my own broth with Better Than Bouillon. It takes up very little space and dissolves in hot water super easily. If you’re a better person than I am, you might even make your veggie stock from scratch using kitchen scraps. If you do, your soup will taste even better!
• Tomato Paste: I always buy organic tomato products because tomatoes are a frequently genetically modified food. If you don’t have tomato paste, you can replace it with tomato sauce using a 1:3 ratio. So instead of a 6-ounce can of tomato paste, use 18 ounces of tomato sauce.
• Diced Tomatoes: Like the tomato paste, you should look for organic or non-GMO diced tomatoes. If you’re making this soup in the summer and you have fresh tomatoes, use 2 pounds of fresh instead. Just dice them and add them to the soup.
• Brown Rice or Kasha: Kasha, also known as roasted or toasted buckwheat is so yummy! I used to make it as a warm savory bowl for breakfast, but I digress. You can really use any grain you want in this soup. Rice and kasha are gluten-free. So, if you want this to stay gluten-free, you could try using quinoa or millet.
• Soy Sauce: Like corn and tomatoes, soy is another genetically modified ingredient. So, I always buy organic or non-GMO soy sauce, also known as nama shoyu. If you’re trying to make this soup gluten-free, replace the soy sauce with gluten-free tamari or Braggs liquid aminos.
• Garlic: If you don’t have fresh garlic, you can substitute 2 teaspoons of garlic powder in lieu of the 2 tablespoons of minced garlic in this recipe.
• Lemon Juice: You can use lime juice in place of the lemon juice. If you don’t have either, use 2 tablespoons of rice vinegar instead.
• Mirin: If you don’t have mirin, use 2 teaspoons of sushi or rice vinegar instead.
• Nutritional Yeast: Nutritional yeast is known as nooch in the vegan community. There’s not really a good substitute for this unfortunately. But you can just omit it if needed.
• Sea Salt: I always use pink sea salt because it has micronutrients and trace minerals. Panera Bread uses sea salt and I do as well, but you can use any kind of salt you have. You can even play around with using less if you’re not obsessed with salt like I am.
• Dried Basil: If you grow or buy fresh herbs, feel free to use fresh basil in lieu of dried. The general rule for replacing dried herbs with fresh is to use a 1:3 ratio. So, replace the 2 teaspoons of dried basil with 2 tablespoons of finely diced fresh basil.
• Ground Cumin: If you don’t have ground cumin, you could replace it with 2 teaspoons of ground coriander instead.
• Chili Powder: The chili powder I use is a blend of different spices, so you can always replace this with a mix of cayenne pepper, cumin, and paprika.

Video of Panera 10 Vegetable Soup

Here’s a video of me making Panera’s Ten Vegetable Soup in my instant pot.

Nutrition Facts

• Servings: 8
• Calories per serving: 244
• Calcium per serving: 127mg
• Cholesterol per serving: 0mg
• Dietary Fiber per serving: 10g
• Folate per serving: 121mcg
• Iron per serving: 3mg
• Magnesium per serving: 94mg
• Manganese per serving: 1mg
• Potassium per serving: 1,007mg
• Protein per serving: 10g
• Total Carbohydrate per serving: 43g
• Total Fat per serving: 6g
• Total Sugars per serving: 13g
• Sodium per serving: 2,016mg
• Vitamin A: 530mcg
• Vitamin B1: 1mg
• Vitamin B2: 1mg
• Vitamin B3: 10mg
• Vitamin B5: 1mg
• Vitamin B6: 2mg
• Vitamin B12: 1mcg
• Vitamin C: 91mg
• Vitamin E: 4mg
• Vitamin K: 147mcg

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Other Vegan Soups

If you’re into soups, check out my carrot celery soup with miso and ginger. I also have two soup recipes that were inspired by Nightmare Before Christmas. One is called frog’s breath soup, and it’s a healthy green veggie soup. The other is called snake and spider stew, and it’s a fun take on [minestrone soup].

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