When the weather turns chilly or I need something cozy for guests, I always reach for this Panera Bread Vegetable Soup. The first time I had it, my mom and I were at Panera on a dreary, cold afternoon, and it was like being wrapped in a warm hug.
They discontinued it for a while, so I’ve been serving my copycat version at home. It’s one of those recipes that makes the whole kitchen smell inviting while it simmers, and it’s the perfect thing to set out for family or friends around the table. Hosting doesn’t have to be stressful when you’ve got a pot of this soup ready.
Panera Bread Vegetable Soup 🍲
This Panera Bread Vegetable Soup is hearty, wholesome, and full of flavor. The tomato-rich broth, warming spices, and colorful vegetables satisfy every bite. I enjoy that it’s naturally vegan and works beautifully for meal prep or freezing so that I can pull it out during busy weeks or when I expect company. It’s a recipe that feels special enough for guests but simple enough for weeknights, which makes it one of my favorite go-to hosting dishes.
Ingredients Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
Produce You Will Need
- Yellow onion: A firm onion without soft spots works best. Sweet onions also give a nice flavor.
- Garlic: Fresh cloves give the best taste, though garlic powder works if you’re in a pinch.
- Poblano pepper: Mild and smoky. If you like more spice, try jalapeños.
- Celery: Crisp stalks bring freshness; fennel makes a fun substitute.
- Yellow and red bell peppers: Bright, firm peppers add color. Orange or roasted peppers are good options.
- Carrots: Use fresh, and include a bit grated to help thicken the soup naturally.
- Corn: Frozen, canned, or fire-roasted all work; fire-roasted adds smoky flavor.
- Spinach: Fresh baby spinach stirred in at the end. Kale can work too with more cooking time.
- Lemon zest: Adds brightness; dried lemon peel is a fine substitute.
Pantry and Canned Ingredients
Pantry & Canned Ingredients
- Olive oil: Choose a good-quality mild olive oil. Avocado oil is a great swap.
- Soy sauce: Regular or low sodium. Coconut aminos make it gluten free.
- Garbanzo beans: Canned chickpeas are quick and easy. Cannellini or black beans are good substitutes. Better yet, learn how to can your own chickpeas.
- Vegetable stock: Low sodium boxed stock works, but Better Than Bouillon gives richer flavor.
- Tomato paste: A double-concentrated paste in a tube adds depth and caramelizes well.
- Fire-roasted diced tomatoes: Smoky and bold, but regular diced tomatoes also work.
Grains & Seeds
Spelt or wheat berries: Chewy and hearty. Barley works if you don’t need gluten free.
Sprouted short grain brown rice: Closest to Panera’s version. Quinoa or white rice are quicker swaps.
Sprouted red fife: Adds body, though you can leave it out if gluten free.
Nutritional yeast: Adds umami. Yeast extract paste can be used sparingly.
Chia seeds: Thicken the broth naturally; ground flaxseed is a good alternative.
How to Make Panera Bread Vegetable Soup
Sauté the Aromatics
Heat olive oil in a large Dutch oven over medium heat until it shimmers. Add the onion and cook until soft and fragrant, then stir in the garlic.
Build the Flavor Base
Next, add the poblano, celery, and bell peppers. Let them soften. Stir in tomato paste and soy sauce, letting the paste darken and caramelize.
Add Veggies and Garbanzo
Fold in the carrots, corn, tomatoes, and garbanzo beans, coating everything well.
Add Seasonings, Stock, and Grains
Pour in the vegetable stock and add your chosen grains. Stir in nutritional yeast, chia seeds, basil, vinegar, lemon zest, and all remaining spices. Add the bay leaves, then bring the pot to a gentle boil. Once it bubbles, reduce the heat, cover, and let it simmer. I like to stir every 15 minutes so nothing sticks and all the flavors come together.
Finish and Serve
If you like a thicker soup, add a cornstarch slurry during the last 15 minutes of cooking. To finish, stir in fresh spinach, lime juice, and a pinch of salt. Cook just until the spinach wilts. I love serving it hot with lemon wedges on the side so guests can brighten their bowls just how they like.
Preparation Tip
I have found the easiest way to prepare this soup is to cut all my vegetables before I start cooking. I also use this OXO Good Grips Food Chopper. It gives my veggies a uniform size so you get a little bit of everything in a big scoop of soup.
Variations, Substitutions, and Recipe Tips
- Dietary Modifications (Gluten Free, Vegan, Low Sodium): This soup is naturally vegan, and it’s easy to make gluten-free by swapping rice or quinoa for spelt and wheat berries. If you’d like an oil-free option, simply sauté your veggies in broth, and for a lighter sodium version, choose low-sodium stock and season at the end to taste.
- Flavor Enhancements: Smoked paprika, a squeeze of fresh lemon, or a sprinkle of fresh herbs like cilantro or parsley can brighten the flavor. A drizzle of herb oil or parmesan on top makes it feel extra special.
- Add-In Options: Make it your own by stirring in roasted zucchini, extra beans, or even a spoonful of pesto before serving. I also enjoy a few red pepper flakes and hot sauce in my bowl for some heat.
- Simple Substitutions: Lemon juice instead of vinegar, jalapeño instead of poblano, or cannellini beans instead of chickpeas are all simple swaps that keep the flavor balanced.
- Tips For Recipe Success: Dice vegetables small for that Panera-style texture, and stir in citrus and spinach right at the end so they stay fresh and vibrant.
Hospitality Challenge: Host A Soup Night
As the weather cools, invite friends or neighbors over for a simple, soul-warming Soup Night. Make a big pot of this hearty Panera 10 Vegetable Soup recipe, letting its cozy aroma greet your guests as they walk in the door. Ask each guest to bring a soup of their own, along with a printed copy of the recipe to share. Print extras of this Panera-inspired soup recipe to pass out, too; it’s a lovely way to share nourishment and hospitality beyond the meal.
Set out a few baskets of bread, bowls, and labels for each soup. Encourage guests to mingle, taste, and swap recipes. Not only will everyone leave full and happy, but they’ll also go home with new recipes and memories that nourish both body and soul.
More Vegetable-Based Soups To Try
- Fresh Tomato Basil Soup
- Tofu Soup
- Vegetable Stew
- Soup With White Beans and Kale
- Chickpea Soup Recipe
- Leek and Potato Soup
This Panera Bread Vegetable Soup is a nourishing, freezer-friendly recipe that makes hosting or family meals simple and satisfying. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Panera Bread Vegetable Soup
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Ingredients
Produce
- 1 cup yellow onion, finely minced
- 3 cloves garlic, finely minced (use fresh for best flavor)
- 1/3 cup poblano pepper, finely diced (adjust to taste)
- 3/4 cup celery, diced
- 3/4 cup yellow bell pepper, chopped
- 3/4 cup red bell pepper, chopped
- 1/2 cup carrots, diced
- 1/3 cup carrots, finely grated (or pureed)
- 3/4 cup corn, fresh or frozen
Pantry & Canned
- 6 ounces tomato paste
- 1 1/2 tablespoons soy sauce
- 2 tablespoons olive oil
- 15 ounces fire-roasted tomatoes, canned, chopped
- 15 ounces garbanzo beans, canned, rinsed and drained
- 8 cups vegetable stock
- 3 tablespoons vegetable base, like Better Than Bouillon
Grains & Seeds
- 1/4 cup spelt
- 1/4 cup soft white wheat berries
- 1/4 cup sprouted short grain brown rice
- 1/4 cup sprouted red fife, or red wheat berries
- 1 tablespoon nutritional yeast, or yeast extract
- 2 tablespoons chia seeds
Seasonings
- 1 tablespoon dried basil
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon lemon zest, or 1 teaspoon dried lemon peel
- 1 teaspoon chili powder, or Aleppo, or paprika + pinch of cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon mustard powder
- 2 bay leaves
- 1 tablespoon ground cumin
Thickener and Finishing Touches
- 2 tablespoons cornstarch , optional, for thickening
- 1/2 cup water, to be mixed with cornstarch to make a thickener (optional)
- 2 cups spinach, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt, or to taste
Instructions
Cook the Aromatics
- Heat olive oil in a large soup pot over medium heat.2 tablespoons olive oil
- Add onion and cook until softened, about 3–4 minutes.1 cup yellow onion
- Stir in garlic and cook for 1 more minute.3 cloves garlic
- Add poblano pepper, celery, yellow bell pepper, and red bell pepper. Cook for another 2–3 minutes.1/3 cup poblano pepper, 3/4 cup celery, 3/4 cup yellow bell pepper, 3/4 cup red bell pepper
- Stir in tomato paste and soy sauce until fully combined.6 ounces tomato paste, 1 1/2 tablespoons soy sauce
Add the Vegetables
- Mix in diced carrots, grated carrots, corn, fire-roasted tomatoes, and garbanzo beans.1/2 cup carrots, 1/3 cup carrots, 3/4 cup corn, 15 ounces fire-roasted tomatoes, 15 ounces garbanzo beans
Build the Soup Base
- Pour in vegetable stock and stir in vegetable base.8 cups vegetable stock, 3 tablespoons vegetable base
- Add spelt, wheat berries, brown rice, and red fife (or red wheat berries).1/4 cup spelt, 1/4 cup soft white wheat berries, 1/4 cup sprouted short grain brown rice, 1/4 cup sprouted red fife
- Stir in nutritional yeast, chia seeds, dried basil, rice wine vinegar, and lemon zest.1 tablespoon nutritional yeast, 2 tablespoons chia seeds, 1 tablespoon dried basil, 1 1/2 tablespoons rice wine vinegar, 1 tablespoon lemon zest
- Season with chili powder, garlic powder, onion powder, mustard powder, bay leaves, and cumin.1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon mustard powder, 2 bay leaves, 1 tablespoon ground cumin
- Bring to a boil, then reduce to low. Cover and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
Thicken the Soup (Optional)
- In a small jar, shake cornstarch and water until smooth.2 tablespoons cornstarch
- In the last 15 minutes of cooking, stir in the cornstarch mixture to slightly thicken the soup.
Finish and Serve
- Remove the lid and stir in chopped spinach, lime juice, and salt.2 cups spinach, 2 tablespoons fresh lime juice, 1 teaspoon salt
- Simmer for 5 minutes more.
- Remove bay leaves, taste, and adjust seasoning if needed.
- Serve hot with crusty bread or a side salad.
Gina’s Notes and Tips
- Corn: If you cannot find fresh corn on the cob, then use frozen corn vs. canned corn.
- Chickpeas: Buy already-cooked canned chickpeas. Dried chickpeas would take too long to cook in the soup. Better yet, learn how to can your own chickpeas.
- Spinach: If you do not have fresh spinach, you can use frozen spinach.
- Spicy Heat: If you enjoy some heat to your soup, then add 1/2 teaspoon more of cayenne or add a teaspoon of red pepper flakes. I like to add a dash of hot sauce to my own bowl. You could also add one or two chopped jalapenos without seeds when cooking your veggies.
- Beans: This soup is vertical, if you do not like garbanzo beans, then switch them out for your favorite, such as kidney beans, navy beans, pinto, or black beans.
Storage and Reheating
Room Temperature: Don’t leave soup out longer than 2 hours.Fridge: Store in airtight containers for up to 4 days. Add a splash of broth when reheating if needed.
Freezer: Freeze in portions without grains or spinach for 2–3 months. Add cooked grains and fresh spinach when reheating.
Reheat: Warm gently on the stovetop, microwave in short bursts, or reheat in a slow cooker on low for serving a crowd.
