Panera 10 Vegetable Soup Recipe
Packed with fresh veggies, hearty grains, and plant-based protein, this Panera Bread 10 Vegetable Soup copycat recipe is so good! I know it will quickly become a favorite at your house just like it has at ours.
Servings 8 servings
Calories 261kcal
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 ¼ cup diced yellow onion
- 1 cup diced carrot
- 1 cup diced celery
- ½ cup chopped zucchini
- ¾ cup diced red bell pepper
- ½ cup diced poblano pepper
- 1 teaspoon lemon zest
- 2 tablespoons minced garlic
- ½ teaspoon dried mustard
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 3 tablespoons tomato paste
- 6 cups gluten free vegetable stock
- 2 tablespoons coconut aminos or gluten free soy sauce
- 1 tablespoon rice vinegar
- 1 cup frozen corn
- 1 can garbanzo beans drained and rinsed
- 3 15 oz cans of fire roasted diced tomatoes with juice
- 2 bay leaves
- 1 ½ cups cooked sprouted brown rice see notes for subs
- 2 cups fresh baby spinach
- lemon wheels or wedges for garnish
Instructions
- Heat olive oil in a large soup pan or stock pot over medium heat.
- Add onion, carrot, celery, zucchini, bell pepper, and poblano pepper and cook for 5-7 minutes, stirring often, until onions become translucent.
- Stir in lemon zest, minced garlic, and all spices (except bay leaves) and continue to cook for 2 or 3 minutes. Stir continuously so the spices don't burn.
- Add tomato paste and cook for another couple of minutes, stirring constantly. Everything should start to caramelize.
- Pour in vegetable broth and stir well. Be sure to scrape the bottom of the pot to pick up any browned bits.
- Add garbanzo beans, fire roasted tomatoes, corn, coconut aminos or gf soy sauce, rice vinegar, and bay leaves.
- Stir until combined and bring to a boil over medium high heat.
- Reduce heat to a simmer and cook another 15-20 minutes, until veggies are tender (carrots will be done last)
- Stir in cooked rice/quinoa and spinach and remove from heat immediately.
- Serve with lemon wheels or wedges.
Video
Notes
***always check labels when cooking gluten free. Spices are usually safe but not always! My favorite spice brands are Dion's (their entire line is gf) and McCormick.
HOW TO STORE:
Store in an airtight container in the fridge for up to a week.
You can also freeze leftovers for up to 3 months. This soup reheats really well which is great for meal prep! You can reheat in a slow cooker or on the stove.
SUBSTITUTIONS
You can substitute any type of cooked rice/quinoa, but sprouted brown rice has the best taste/texture and doesn't turn mushy.
FYI Poblano peppers might be labelled as pasilla peppers in your grocery store.
If you have a hard time finding any of the ingredients in your local store (particularly the sprouted brown rice), I've linked the ones I used below.
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 47g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 1340mg | Fiber: 10g | Sugar: 17g