There’s nothing quite like a big bowl of warm soup when you’re craving something cozy, filling, and good for your body. This 10 vegetable soup recipe is packed with fresh veggies, protein-rich beans, and hearty grains. It’s perfect for anyone looking for a simple, healthy meal that can feed the whole family.

You’ll learn how to make this soup step by step, what vegetables and spices work best, and how to switch things up to suit your taste. We’ll also show you how to store it, freeze it, and even how to turn it into a copycat version of Panera’s famous 10 vegetable soup. Plus, we answer your most common questions at the end!

“This is hands-down my favorite soup to make when I want something healthy that doesn’t skimp on flavor,” says Chef Lila Jameson, a plant-based cooking expert.

“The combination of fire-roasted tomatoes, cumin, and fresh lemon really gives it that restaurant-quality taste. And best of all? It’s even better the next day!”

What Makes This Soup So Special?

Let’s face it, some soups can be kind of boring. But not this one.

The 10 vegetable soup recipe isn’t just tasty, it’s also:

Full of color from all the fresh vegetables
Loaded with flavor from herbs and spices
A complete meal with grains and beans
Great for picky eaters (you can sneak in a lot of veggies!)

This soup doesn’t need fancy ingredients either. Most of what you need is probably already in your kitchen.

“I love this recipe because you can toss in whatever veggies you have on hand. It’s like cleaning out the fridge but making it taste amazing,” says Chef Lila.

Is This Recipe for Everyone?

Totally. Whether you’re vegan, vegetarian, gluten-free, or just trying to eat better, this soup checks all the boxes. And because it’s made with real, whole foods, it’s good for your body without being boring or bland.

Here’s why people of all ages love this soup:

Kids enjoy the bright colors and mild taste
Adults love how filling and guilt-free it is
It’s great for meal prepping and easy to reheat
It’s flexible for different diets and food allergies

Nutrition Facts Table

Nutrient	Per Serving (1 Bowl)
Calories	261
Protein	9g
Total Fat	6g
Carbohydrates	47g
Fiber	10g
Sugar	17g
Sodium	1340mg

This soup is low in fat, high in fiber, and rich in plant-based protein. Great for anyone following a clean or heart-healthy diet.

Ingredients You Need for a 10 Vegetable Soup

The beauty of this 10 vegetable soup recipe is its flexibility. Most ingredients are everyday items you already have in your fridge or pantry. Let’s walk through the core ingredients that make this soup so hearty, healthy, and packed with flavor.

Fresh Vegetables to Include

Here’s your veggie team. They add crunch, color, and nutrients to every spoonful:

Yellow onion
Carrots
Celery
Zucchini
Red and poblano peppers
Fresh baby spinach
Garlic
Corn
Lemon zest

“Using a mix of soft and firm veggies gives the soup layers of texture,” says Chef Lila.
“Zucchini and spinach soften quickly, while carrots and peppers hold their shape.”

Feel free to swap in green beans, sweet potatoes, or even kale if that’s what you’ve got on hand.

Spices and Pantry Staples That Bring the Flavor

These ingredients turn a basic veggie soup into something magical.

Spice / Staple	Purpose
Olive oil	For sautéing veggies
Chili powder	Adds a little warmth and depth
Cumin	Earthy, bold flavor
Paprika	Sweet or smoky kick
Tomato paste	Rich base for the broth
Fire-roasted diced tomatoes	Tangy, slightly smoky taste
Vegetable broth (low-sodium)	Soup’s foundation
Cooked brown rice or quinoa	Fills you up and adds texture
Garbanzo beans	Boosts protein and fiber
Coconut aminos or soy sauce	Adds a salty-sweet umami punch

“You can mix up the grains too. Try barley or couscous,” Chef Lila adds.
“But brown rice holds up best in leftovers.”

Pro Tip: If you like soup recipes packed with goodness, check out this chicken cauliflower soup recipe for another light, comforting meal.

Step-by-Step Instructions for Cooking the Soup

Step 1: Prep and Chop Your Vegetables

Start by washing and dicing all your vegetables into bite-sized pieces. This helps everything cook evenly. Don’t forget to:

Dice the onion, carrots, celery, and peppers
Chop the zucchini
Mince the garlic
Zest your lemon and cut it into wedges

If you’ve got a food chopper, use it! It’ll save you time and energy.

“Cutting everything ahead of time keeps you from rushing while things are cooking,” says Chef Lila.

Step 2: Sauté and Build the Flavor

Now it’s time to start cooking.

Heat olive oil in a large soup pot over medium heat
Toss in the onion, carrots, celery, zucchini, and peppers
Sauté for about 5–7 minutes until the onion turns soft
Add garlic, lemon zest, and dried spices
Stir and cook for another 2 minutes
Mix in tomato paste and let it caramelize for 1–2 minutes

“Let the tomato paste cook until it darkens a bit. That’s where the magic happens,” says Chef Lila.

Step 3: Simmer and Finish with Grains

We’re almost there! Let’s bring it all together.

Pour in your vegetable broth and stir well
Add the fire-roasted tomatoes, garbanzo beans, corn, soy sauce, and rice vinegar
Bring it to a boil, then turn the heat down to low
Let it simmer for 15–20 minutes
Stir in the cooked brown rice and fresh spinach
Simmer for another 2–3 minutes and remove from heat

Taste and adjust the seasoning if needed. Sometimes a little extra salt or lemon juice goes a long way.

“Let the soup rest for 5 minutes before serving. It thickens and tastes even better,” Chef Lila notes.

Ingredient Swaps and Customizations

How to Change It Up Based on What You Have

Don’t have zucchini or spinach? No worries! This soup loves variety.

Here are a few great veggie swaps:

Swap zucchini with green beans or chopped broccoli
Use kale or swiss chard instead of spinach
Try sweet potatoes in place of carrots for a richer bite
Replace poblano peppers with green bell peppers for a milder taste

Ran out of garbanzo beans? Use black beans, cannellini beans, or even lentils.

Also, if you’re not following a strict diet, feel free to use chicken broth instead of veggie broth. But for the best results, stick with low-sodium to control the salt level.

Make It Spicy, Creamy, or High-Protein

Sometimes, a little tweak can turn your soup into something totally new!

Want to turn up the heat?

Add a pinch of red pepper flakes
Stir in a spoon of chipotle paste or sriracha

Craving something creamy?

Mix in a swirl of coconut milk or cashew cream
A spoon of Greek yogurt also adds a smooth finish (if not vegan)

Looking to bulk up the protein?

Add lentils or diced tofu
Stir in cooked quinoa or shredded rotisserie chicken (if not vegetarian)

“Soup is a blank canvas. The more you play with it, the more you’ll love it,” Chef Lila reminds us.

For more delicious customizable meals, you might also enjoy our calzone dough recipe, another dish that welcomes all kinds of tasty fillings!

Nutritional Benefits of a 10 Vegetable Soup Recipe

Packed with Vitamins and Fiber

Each veggie in this soup brings something good to the table.

For example:

Carrots give you vitamin A, great for your eyes
Spinach is full of iron and helps your blood stay healthy
Bell peppers bring vitamin C to keep your immune system strong
Garbanzo beans give you fiber and protein to stay full longer

Plus, all those herbs and spices like garlic, cumin, and basil don’t just add flavor, they also help fight off colds and boost digestion.

“This soup is like a multi-vitamin in a bowl, but it tastes so much better,” laughs Chef Lila.

Low-Calorie, Filling, and Good for Your Gut

Thanks to its smart combo of veggies, beans, and grains, this soup makes you feel full without being heavy.

Here’s what makes it a great everyday meal:

It’s naturally low in fat
High in fiber for better digestion
Great for people watching their weight or sugar levels
No weird stuff, just real, whole ingredients

Nutrition Tip: Try enjoying this soup before a main meal. It helps curb hunger and keeps portions in check.

And if you’re looking for other light and healthy dishes, don’t miss our popular chicken cauliflower soup recipe, another great way to warm up and eat clean.

How to Store and Freeze Your Soup

One of the best things about this 10 vegetable soup recipe is how well it keeps. Whether you’re meal prepping for the week or saving leftovers for later, this soup is easy to store and just as tasty the next day.

Let’s go over how to keep it fresh and how to freeze it the right way.

Best Ways to Store in the Fridge

After the soup has cooled down, you can store it in the fridge. This is perfect if you plan to eat it within a few days.

Here’s how:

Pour the soup into airtight containers
Let it cool completely before sealing
Store in the fridge for up to 5–6 days

When you’re ready to eat, just heat it up on the stove or microwave. Stir it often so the rice and veggies don’t stick to the bottom.

“Soups always taste better the next day. The flavors have more time to blend,” says Chef Lila.

Tip: Divide the soup into smaller containers if you want quick grab-and-go lunches during the week.

How to Freeze and Reheat

If you made a big batch (which is easy to do), freezing is a great option.

Here’s what to do:

Use freezer-safe containers or freezer bags
Leave some space at the top, soup expands when it freezes
Label the containers with the date
Freeze for up to 3 months

To reheat, thaw the soup in the fridge overnight or place the frozen block directly into a pot with a little water or broth. Warm it slowly on low heat while stirring now and then.

“This soup freezes beautifully. Just don’t overcook the veggies before freezing or they’ll get too soft,” Chef Lila shares.

How to Serve 10 Vegetable Soup

Now that your soup is ready and stored like a pro, it’s time to enjoy it! This soup is not only filling on its own but also pairs well with many simple sides. You can dress it up or keep it super casual.

Toppings and Garnishes to Try

Even small touches can make your soup feel extra special. Try adding:

A fresh lemon wedge for a zesty kick
A few red pepper flakes for heat
Chopped parsley or cilantro on top
A spoonful of grated parmesan (if not vegan)
Crushed tortilla chips for crunch

“A bright garnish can totally change the vibe of the bowl,” says Chef Lila.

These simple toppings are fun and easy to customize for kids too. Everyone gets their favorite version.

Sides That Pair Perfectly

While this 10 vegetable soup recipe is hearty on its own, sometimes a good side dish makes it even better.

Here are some easy ideas:

Warm crusty bread or dinner rolls
A scoop of rice or quinoa on the side
A fresh garden salad with lemon vinaigrette
Grilled cheese (for that classic comfort combo)

Copycat Panera Bread 10 Vegetable Soup

What Was in the Original Panera Soup?

Panera’s version was filled with fresh vegetables, grains, and spices. It was light yet satisfying, and it was the only fully vegan soup on their menu for a long time.

Here’s what made it stand out:

A mix of 10 colorful veggies like carrots, onions, poblano peppers, and spinach
Hearty grains like brown rice
Fire-roasted tomatoes and chickpeas for texture and taste
Spices like cumin and chili powder for a warm, slightly smoky flavor
A hint of lemon for a zesty finish

It was also gluten-free, dairy-free, and low-calorie, which made it a favorite for folks eating clean or following special diets.

“I loved the Panera version. It had so much flavor without feeling heavy. Making it at home lets me enjoy it anytime,” says Chef Lila.

How This Recipe Matches the Real Thing

This 10 vegetable soup recipe was carefully designed to taste just like the Panera favorite. But even better, you can tweak it however you like!

Let’s look at how this copycat recipe compares:

Same blend of fresh veggies
Includes chickpeas and rice like the original
Fire-roasted tomatoes bring a bold base
Uses a mix of the same spices
Lemon and fresh herbs brighten the flavor

Even though Panera no longer sells it, fans everywhere are recreating the soup at home, and loving it even more.

If you’re looking for other comforting meals like this one, check out our homemade chicken cauliflower soup recipe, perfect for cozy nights too!

FAQs About 10 Vegetable Soup Recipes

What are the best ingredients for vegetable soup?

The best ingredients are a mix of fresh veggies, good broth, and a few flavorful extras. Carrots, celery, onions, spinach, and zucchini work great. Add fire-roasted tomatoes for a rich base, beans for protein, and some grains like brown rice or quinoa to make it hearty.

Tip: Use what you have! This soup is super flexible.

What is in the 10 vegetable soup at Panera?

Panera’s 10 vegetable soup had:

Carrots, onions, poblano peppers, and spinach
Fire-roasted tomatoes
Chickpeas
Brown rice
Tomato paste
Cumin, garlic, and chili powder
A splash of lemon

It was packed with flavor and totally plant-based.

Did Panera discontinue ten vegetable soups?

Yes, sadly they did. Panera removed it from their menu, and many fans were disappointed. But that’s why copycat recipes like this one are so popular now!

“When Panera dropped this soup, I knew I had to make my own. Now I like the homemade version even better,” says Chef Lila.

Is this soup healthy and good for weight loss?

Absolutely. This 10 vegetable soup recipe is low in fat, high in fiber, and full of nutrients. It helps keep you full longer and is great for anyone watching their calories or trying to eat cleaner.