If you've been missing Panera's retired Ten Vegetable Soup, this homemade version scratches the itch. It has a tomato-based broth, peppers, corn, spinach, chickpeas, brown rice, and barley, plus enough seasoning to keep it from tasting like a pot of virtuous sadness.
This soup is naturally vegan and made in one pot. The grains and chickpeas make it hearty enough for dinner, while lemon juice and zest brighten the rich tomato broth at the end.
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Why you'll love this soup
- It uses ten vegetables, along with chickpeas, brown rice, and barley.
- Everything cooks in one pot, so cleanup is simple.
- It freezes well and makes six generous servings.
- The broth is smoky, savory, and lightly spicy rather than bland.
- It brings back the spirit of Panera's discontinued vegetable soup with easy-to-find ingredients.
The ten vegetables
Here is what counts toward the ten:
- Onion
- Garlic
- Carrot
- Celery
- Red bell pepper
- Yellow bell pepper
- Poblano pepper
- Fire-roasted tomatoes
- Corn
- Spinach
The chickpeas are legumes, and the brown rice and barley are grains. They do not count toward the ten vegetables, but they give the soup more substance and a pleasantly thick texture.
Ingredient notes
Red and yellow bell peppers
Use half of a red bell pepper and half of a yellow bell pepper. This keeps the total amount the same as one bell pepper while making the ten-vegetable count clear. Orange or green bell pepper can replace either color if needed.
Fire-roasted tomatoes
Fire-roasted tomatoes give the broth a deeper flavor than regular diced tomatoes. I blend them because one of my children treats tomato chunks like an existential threat. You can leave them chunky if that is not a battle you fight at your house.
Brown rice and pearl barley
The grains cook directly in the broth, absorbing flavor and releasing enough starch to give the soup body. Use short-grain brown rice and pearl barley so their cooking times stay reasonably close.
Poblano pepper
Poblano adds mild pepper flavor without making the soup very spicy. Heat varies from pepper to pepper, but most are milder than jalapeños.
Chickpeas
Chickpeas make the soup more filling and add plant-based protein. Drain and rinse them before adding them near the end.
Vegetable broth
The broth matters in a soup with this many vegetables. I use vegetable base mixed with water for a stronger savory flavor. Because broth and bouillon vary in sodium, wait until the soup is nearly finished before adding more salt.
See the recipe card for quantities and the complete ingredient list.
How to make 10 vegetable soup
1. Mix the seasonings
Combine the smoked paprika, oregano, cumin, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes or Aleppo pepper in a small bowl.
2. Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, celery, red bell pepper, yellow bell pepper, and poblano. Cook for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Cook the tomato paste
Clear a small space in the center of the pot. Add the tomato paste and cook it for about 1 minute before stirring it into the vegetables. This takes away the raw canned taste and deepens the broth.
4. Toast the spices
Add the seasoning blend and cook for 1 to 2 minutes, stirring so the spices do not burn.
5. Add the tomatoes and broth
Pour in the blended fire-roasted tomatoes and vegetable broth. Add the bay leaf and stir.
6. Add the grains and simmer
Add the pearl barley and brown rice. Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for 40 to 45 minutes, or until the grains are tender.
7. Add the remaining vegetables
Stir in the corn, chickpeas, and spinach. Simmer uncovered for another 5 minutes. Remove the bay leaf and taste the broth before adjusting the salt.
8. Finish with lemon
Ladle the soup into bowls and add chopped parsley, lemon juice, and lemon zest. The lemon wakes up the tomato broth, so do not skip it unless you have to.
Tips for the best vegetable soup
- Dice the vegetables into similar small pieces so they cook evenly and fit comfortably on a spoon.
- Blend the tomatoes before adding them if you want a smoother broth.
- Keep the pot at a gentle simmer. A hard boil can make the grains cook unevenly and cause too much liquid to evaporate.
- The soup thickens as it rests because the rice and barley continue absorbing broth. Add a splash of broth or water when reheating it.
- Broth brands vary widely in saltiness. Taste at the end before adding more salt.
Variations
- For more heat, add extra Aleppo pepper or red pepper flakes.
- Replace either bell pepper color with orange bell pepper while keeping the total pepper quantity the same.
- Add chopped zucchini for a looser, garden-style variation, but it would be an additional vegetable rather than part of the tested ten.
- For a brothier soup, add another cup of vegetable broth near the end.
Do not label the current recipe gluten-free. Pearl barley contains gluten. A gluten-free grain substitution should be tested before specific quantities and cooking times are added to the post.
What to serve with 10 vegetable soup
A loaf of crusty bread is the obvious answer. For a larger meal, serve the soup with Mediterranean Cucumber Tomato Salad or a simple green salad with Easy Lemon Vinaigrette.
If you want another cozy one-pot dinner, try Vegetable Stew and Dumplings, Vegan Fideo Soup, or Vegan Tortilla Soup.
Storage and reheating
Let the soup cool, then refrigerate it in an airtight container for up to 4 days. Reheat it on the stove over medium-low heat or in the microwave until steaming hot.
The rice and barley will continue to soak up broth in the refrigerator. Stir in a little water or vegetable broth while reheating until the soup reaches the consistency you like.
Freeze cooled soup in airtight freezer-safe containers for up to 3 months. Leave room for expansion. Thaw it overnight in the refrigerator before reheating.
Frequently asked questions
Is this Panera's exact 10 vegetable soup recipe?
No. It is inspired by Panera's discontinued Ten Vegetable Soup, but it is not an exact copycat. This version uses pearl barley and short-grain brown rice, along with a smoky spice blend and blended fire-roasted tomatoes.
What are the ten vegetables in this soup?
The ten vegetables are onion, garlic, carrot, celery, red bell pepper, yellow bell pepper, poblano pepper, tomatoes, corn, and spinach. Chickpeas are legumes, while the rice and barley are grains.
Is 10 vegetable soup vegan?
This recipe is vegan as written. Check the vegetable broth or bouillon label because ingredients vary by brand.
Is this soup gluten-free?
No. Pearl barley contains gluten. The recipe would need a tested barley substitution before it could be presented as gluten-free.
Why did my soup get so thick?
The brown rice and barley continue absorbing broth as the soup sits. Add water or vegetable broth when reheating it.
Can I make it ahead?
Yes. The flavor is even better the next day. Keep extra broth available because the grains thicken the soup in the refrigerator.
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Got a minute? I'd love for you to comment and rate this Panera-inspired 10 Vegetable Soup Recipe. Your feedback helps me keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for more vegan recipe inspiration.
Recipe Card
Panera-Inspired 10 Vegetable Soup Recipe (Vegan)
Ingredients
Spice Blend
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ heaping teaspoon salt adjust salt to taste once the soup is finished
- ¼ teaspoon black pepper
- ¼ heaping teaspoon red pepper flakes or dried Aleppo chili (optional)
For the Soup:
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- ½ red bell pepper diced
- ½ green or yellow bell pepper diced
- 1 poblano pepper diced
- 1 tablespoon tomato paste
- 6 cups vegetable broth I recommend using 2 tablespoons of Better Than Bouillon Vegetable Base plus 6 cups of water
- 1 can fire-roasted tomatoes blended*
- 1 bay leaf 2 if they are small
- ¼ cup pearl barley
- ¼ cup short grain brown rice
- 1 teaspoon chia seeds
- ½ cup corn fresh or frozen
- ½ cup chickpeas drained and rinsed
- ½ cup baby spinach chopped
To Serve:
- fresh parsley chopped
- lemon juice
- lemon zest
Instructions
- Mix the seasonings: Combine the smoked paprika, oregano, cumin, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes or Aleppo pepper in a small bowl.
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, celery, red bell pepper, yellow bell pepper, and poblano. Cook for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Cook the tomato paste: Clear a small space in the center of the pot. Add the tomato paste and cook for about 1 minute, then stir it into the vegetables.
- Toast the spices: Add the seasoning blend and cook for 1 to 2 minutes, stirring so it does not burn.
- Add the tomatoes and broth: Pour in the blended fire-roasted tomatoes and vegetable broth. Add the bay leaf and stir.
- Add the grains and simmer: Add the pearl barley and brown rice. Bring the soup to a gentle boil. Reduce the heat, cover, and simmer for 40 to 45 minutes, or until the grains are tender.
- Add the remaining vegetables: Stir in the corn, chickpeas, and spinach. Simmer uncovered for another 5 minutes. Remove the bay leaf and adjust the salt to taste.
- Serve: Ladle into bowls and finish with chopped parsley, lemon juice, and lemon zest.
Regi Pearce says
I was a huge fan of Panera’s 10 Vegetable Soup, so when they retired it, I knew I had to make my own. I think my homemade version blows the original out of the water! Plus, I can tweak the spice level, pack in extra chickpeas, or even blend the tomatoes (because certain family members refuse to eat chunks). It’s cozy, nutritious, and way cheaper than Panera ever was. RIP to their version, but I’m more than happy with this upgrade!