20+ Must-Try Copycat Panera Soup Recipes to Try at Home

20+ Copycat Panera Soup Recipes

There’s something undeniably comforting about a warm bowl of soup, especially when it’s crafted to perfection like the ones from Panera Bread.

Whether you’re a fan of their creamy Broccoli Cheddar Soup or the hearty Black Bean Soup, Panera’s recipes have a way of soothing the soul and satisfying cravings.

But what if you could recreate these delightful soups in your own kitchen?

This blog brings you 20+ copycat Panera soup recipes that are as close to the originals as you can get.

These recipes capture the iconic flavors, creamy textures, and wholesome ingredients Panera is known for. Plus, they’re simple enough to make at home, saving you a trip to the café.

From cozy classics to seasonal specialties, this collection ensures you can enjoy your favorite Panera soups anytime, whether it’s a chilly winter evening or a quick weeknight dinner.

Ready to recreate the magic of Panera in your own kitchen? Let’s dive into these irresistible soup recipes!

20+ Must-Try Copycat Panera Soup Recipes to Try at Home

With these 20+ copycat Panera soup recipes, you can enjoy the flavors you love without leaving home.

Whether you’re craving the creamy indulgence of Broccoli Cheddar, the hearty goodness of Black Bean, or the seasonal perfection of Autumn Squash Soup, there’s a recipe here to suit every taste.

These soups are not just delicious—they’re also budget-friendly, customizable, and perfect for meal prepping.

Pair them with your favorite bread or salad for a complete Panera-inspired dining experience in the comfort of your own kitchen.

Now, it’s your turn to bring Panera’s magic to your table.

Try one (or all!) of these recipes, and let us know which one becomes your new go-to.

Copycat Panera Broccoli Cheddar Soup

Panera’s Broccoli Cheddar Soup is an iconic creamy, cheesy delight that’s rich with the flavors of sharp cheddar and tender broccoli. This homemade version captures the essence of the original, offering a velvety texture and the perfect balance of cheese, veggies, and cream. It’s ideal for a cozy dinner or as an impressive starter for guests.

Ingredients:

• 4 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 cups half-and-half
• 2 cups fresh broccoli florets, chopped
• 1 large carrot, julienned or shredded
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/4 tsp ground nutmeg (optional)
• Salt and pepper, to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Sprinkle flour into the pot and whisk until combined, forming a roux. Cook for 1-2 minutes.
3. Gradually add the chicken broth, whisking constantly to avoid lumps. Stir in half-and-half and bring to a gentle simmer.
4. Add the broccoli and carrots. Cook for 15-20 minutes, or until the vegetables are tender.
5. Stir in the shredded cheddar cheese, one handful at a time, allowing it to melt completely. Season with salt, pepper, and nutmeg.
6. Serve warm with crusty bread or in a bread bowl for an authentic Panera experience.

This copycat Broccoli Cheddar Soup is comfort food at its best, bringing all the creamy, cheesy goodness of Panera’s version straight to your kitchen. Pair it with a warm baguette, and you’ll feel like you’re dining at your favorite café.

Copycat Panera Creamy Tomato Soup

Panera’s Creamy Tomato Soup is a blend of ripe tomatoes, cream, and a hint of basil for a smooth, tangy, and slightly sweet delight. This recipe recreates the original’s luscious texture and bold flavor, perfect for dipping a grilled cheese or enjoying on its own.

Ingredients:

• 3 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 (28 oz) cans of whole peeled tomatoes
• 2 cups chicken or vegetable broth
• 1/4 cup heavy cream
• 1 tbsp sugar (optional, to taste)
• 1/2 tsp dried basil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened and fragrant.
2. Add the canned tomatoes with their juices and the broth. Bring the mixture to a boil, then reduce to a simmer for 20 minutes.
3. Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth.
4. Stir in the heavy cream and dried basil. Simmer for 5 more minutes, seasoning with salt, pepper, and sugar if needed.
5. Serve hot, garnished with fresh basil leaves. Pair with a grilled cheese sandwich for the ultimate combo.

This creamy tomato soup hits all the right notes—rich, tangy, and comforting. With its velvety texture and vibrant flavor, it’s a true homage to Panera’s classic recipe, ready to elevate any mealtime at home.

Copycat Panera Chicken Wild Rice Soup

Panera’s Chicken Wild Rice Soup is a hearty blend of tender chicken, earthy wild rice, and a creamy broth infused with herbs and spices. This homemade version is the perfect comfort food for cold days, delivering a rich, satisfying flavor that mirrors the restaurant favorite.

Ingredients:

• 3 tbsp butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 stalks celery, diced
• 2 medium carrots, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked wild rice
• 1 cup shredded cooked chicken
• 1 cup half-and-half
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• Salt and pepper, to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook until softened.
2. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly.
3. Slowly pour in the chicken broth, whisking to combine. Bring the mixture to a boil, then reduce heat to a simmer.
4. Add the cooked wild rice, chicken, thyme, and parsley. Simmer for 10-15 minutes, stirring occasionally.
5. Stir in the half-and-half and heat through. Season with salt and pepper to taste.
6. Serve warm, optionally garnished with fresh parsley or alongside a soft dinner roll.

This Chicken Wild Rice Soup is hearty, creamy, and loaded with nourishing ingredients. Recreate Panera’s cozy atmosphere by making this soup at home—it’s bound to become a family favorite.

Copycat Panera Baked Potato Soup

Panera’s Baked Potato Soup is a creamy, comforting dish filled with tender potatoes, crispy bacon, and a delicious blend of cheese. This homemade version perfectly replicates the original’s richness, making it an ideal choice for chilly days or as a hearty meal.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 4 tbsp butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup half-and-half
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup cooked bacon, crumbled
• 2 tbsp fresh chives, chopped
• Salt and pepper, to taste

Instructions:

1. Boil the potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and set aside.
2. In the same pot, melt butter over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
3. Add chicken broth and bring to a simmer. Stir in the cooked potatoes, mashing them lightly with a potato masher for a chunky texture.
4. Pour in half-and-half and bring the soup back to a simmer. Stir in the cheese and let it melt until the soup is creamy.
5. Stir in sour cream, bacon, and chives. Season with salt and pepper to taste.
6. Serve warm, garnished with additional bacon, cheese, and chives if desired.

This rich and creamy Baked Potato Soup is perfect for satisfying your comfort food cravings. It combines the flavors of crispy bacon, smooth cheese, and tender potatoes, just like Panera’s classic version. Serve it with a fresh loaf of bread for the perfect meal.

Copycat Panera Autumn Squash Soup

Panera’s Autumn Squash Soup is a seasonal favorite that blends the sweetness of butternut squash with savory spices like cinnamon and nutmeg. This easy homemade version captures the delicious balance of flavors and is perfect for fall or any time you want something warm and comforting.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup apple cider
• 1/2 cup heavy cream
• 1/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 2 tbsp maple syrup (optional, for added sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, or until tender and lightly caramelized.
2. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
3. Add the roasted squash to the pot along with the vegetable broth, apple cider, cinnamon, and nutmeg. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and velvety.
5. Stir in the heavy cream and maple syrup, then adjust seasoning with salt and pepper.
6. Serve hot, optionally garnished with a swirl of cream or toasted pumpkin seeds.

This Autumn Squash Soup is a delightful seasonal treat, bursting with the natural sweetness of squash and the warmth of fall spices. It’s a wonderful alternative to traditional pumpkin soup, and its velvety texture and balanced flavors are sure to make it a favorite during the colder months.

Copycat Panera French Onion Soup

Panera’s French Onion Soup is known for its rich, caramelized onions, savory broth, and cheesy, crusty bread topping. This copycat recipe recreates the delicious layers of flavor and gives you that satisfying, comforting feeling of enjoying a classic French dish.

Ingredients:

• 4 large yellow onions, thinly sliced
• 4 tbsp butter
• 2 tsp sugar
• 4 cups beef broth
• 1 cup dry white wine
• 1/2 tsp thyme
• 1 bay leaf
• Salt and pepper, to taste
• 4 slices French baguette
• 1 1/2 cups Gruyère cheese, shredded
• 1/2 cup Parmesan cheese, grated

Instructions:

1. In a large pot, melt butter over medium heat. Add the sliced onions and cook, stirring frequently, for about 30 minutes, until the onions are deeply caramelized and golden brown. Add sugar during the last few minutes to help the onions caramelize further.
2. Add the white wine to the pot, scraping the bottom to release any brown bits. Simmer for 5 minutes, then add the beef broth, thyme, bay leaf, salt, and pepper.
3. Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes to allow the flavors to meld.
4. While the soup simmers, toast the baguette slices in the oven at 350°F (175°C) for about 10 minutes, until crispy.
5. Remove the bay leaf and ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, then sprinkle with Gruyère and Parmesan cheese.
6. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately.

This French Onion Soup is a perfect balance of sweet, savory, and cheesy flavors, just like Panera’s version. The caramelized onions create a depth of flavor that pairs beautifully with the crispy, cheese-covered bread. Enjoy it as a meal on its own or as a starter to a French-inspired dinner.

Copycat Panera Chicken Tortilla Soup

Panera’s Chicken Tortilla Soup is a flavorful blend of tender chicken, spicy tomato broth, and crispy tortilla strips. This homemade version brings the same smoky, spicy taste with a heartwarming touch, making it a perfect choice for a cozy dinner or a satisfying lunch.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 cup frozen corn kernels
• 1/2 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• Tortilla strips, for garnish
• Lime wedges, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
2. Stir in the diced tomatoes, chicken broth, cumin, chili powder, and smoked paprika. Bring to a boil, then reduce to a simmer for 15 minutes.
3. Add the shredded chicken, corn, and heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Serve the soup in bowls, garnished with tortilla strips, fresh cilantro, and lime wedges.

This Chicken Tortilla Soup captures the essence of Panera’s zesty and comforting dish. The combination of spices, tender chicken, and creamy broth creates a hearty and flavorful soup, perfect for any day of the week. The crispy tortilla strips and fresh cilantro add the finishing touch to elevate the soup to new heights.

Copycat Panera Lentil Soup

Panera’s Lentil Soup is a hearty, wholesome dish full of tender lentils, vegetables, and aromatic herbs. This homemade version delivers the same comforting, earthy flavor with a fresh, nutritious touch. It’s a perfect choice for a light yet filling meal that’s both satisfying and packed with goodness.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp cumin
• 1 tsp ground turmeric
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 2 cups spinach, chopped (optional)
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 7 minutes.
2. Add the lentils, vegetable broth, diced tomatoes, cumin, turmeric, and thyme. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
3. Season the soup with salt and pepper to taste. If you like, stir in fresh spinach and let it wilt into the soup for added flavor and nutrients.
4. Serve the soup warm, garnished with fresh parsley.

This Lentil Soup is a wholesome, satisfying dish that provides a perfect balance of flavors and textures. With its tender lentils and vibrant vegetables, it’s a comforting meal that’s not only filling but also nourishing. Whether as a quick lunch or dinner, this version of Panera’s lentil soup is a true winner.

Copycat Panera Mediterranean Veggie Soup

Panera’s Mediterranean Veggie Soup is a flavorful and wholesome dish that combines fresh vegetables, hearty beans, and a rich tomato-based broth with Mediterranean-inspired herbs. This copycat recipe brings the same bright, vibrant taste to your kitchen with a perfect balance of veggies and spices.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup diced carrots
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1/2 cup fresh spinach, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant, about 5 minutes.
2. Add the zucchini, yellow squash, and carrots to the pot, cooking for an additional 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, chickpeas, vegetable broth, oregano, basil, red pepper flakes, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
4. Stir in the fresh spinach, parsley, and lemon juice, cooking for another 2-3 minutes.
5. Serve the soup warm, garnished with additional parsley and a wedge of lemon.

This Mediterranean Veggie Soup is bursting with vibrant flavors from fresh vegetables, tangy tomatoes, and aromatic herbs. It’s a light yet filling soup that offers a fresh, nutritious option for any meal. The combination of chickpeas, spinach, and lemon adds a unique Mediterranean twist to this hearty soup, making it a perfect addition to your recipe rotation.

Copycat Panera Cream of Chicken and Wild Rice Soup

Panera’s Cream of Chicken and Wild Rice Soup is a fan favorite, known for its creamy, savory base and the perfect balance of hearty wild rice and tender chicken. This copycat recipe brings the same comforting flavors to your home, making it ideal for chilly days or a quick family dinner.

Ingredients:

• 4 tbsp butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 1 cup cooked wild rice
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened, about 5 minutes.
2. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
3. Slowly whisk in the chicken broth until smooth. Add the thyme, rosemary, cooked chicken, and wild rice. Bring to a simmer and cook for 10 minutes.
4. Stir in the heavy cream and let it heat through without boiling. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley for a touch of color and flavor.

This Cream of Chicken and Wild Rice Soup is a comforting, hearty meal that tastes just like Panera’s beloved classic. The creamy texture and fragrant herbs make this dish a family favorite that you’ll want to cook on repeat.

Copycat Panera Tomato Basil Soup

Panera’s Tomato Basil Soup is a velvety blend of tomatoes and cream, infused with the fresh flavor of basil. This copycat recipe recreates the comforting, slightly tangy, and herbaceous experience of Panera’s beloved soup, perfect for pairing with a crusty baguette or a grilled cheese sandwich.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste
• Parmesan cheese, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant and softened, about 5 minutes.
2. Add the diced tomatoes and broth, bringing the mixture to a simmer. Cook for 15-20 minutes to allow the flavors to meld.
3. Use an immersion blender (or transfer the soup to a countertop blender) to puree until smooth.
4. Stir in the heavy cream and fresh basil. Simmer for 5 more minutes and season with salt, pepper, and sugar, if needed.
5. Serve hot, garnished with Parmesan cheese and additional basil leaves.

This Tomato Basil Soup is a velvety delight that captures the essence of Panera’s comforting classic. Its rich, creamy texture and fresh herb flavor make it an irresistible option for a cozy meal at home.

Copycat Panera Broccoli Cheddar Soup

Panera’s Broccoli Cheddar Soup is an iconic dish, loved for its creamy cheese base and tender broccoli pieces. This homemade version stays true to the original, delivering a rich, cheesy, and hearty soup that feels like a warm hug on a cold day.

Ingredients:

• 4 tbsp butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 2 cups fresh broccoli florets, chopped
• 1 large carrot, grated
• 2 cups shredded sharp cheddar cheese
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the flour and cook for 2 minutes to form a roux. Gradually whisk in the chicken broth, milk, and heavy cream until smooth.
3. Add the broccoli and grated carrot, bringing the soup to a simmer. Cook for 20 minutes, or until the vegetables are tender.
4. Reduce heat to low and stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste.
5. Serve hot, optionally garnished with additional cheddar or crusty bread for dipping.

This Broccoli Cheddar Soup is a rich and creamy recreation of Panera’s famous dish. Packed with tender broccoli and sharp cheddar cheese, it’s a comforting meal that’s sure to please everyone in the family. Pair it with a fresh loaf of bread for a restaurant-quality experience at home.

Copycat Panera Black Bean Soup

Panera’s Black Bean Soup is a rich and flavorful dish packed with plant-based protein and a hint of spice. This copycat version recreates its hearty, smoky essence, making it a comforting and healthy option for lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 2 (15 oz) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
2. Stir in the black beans, vegetable broth, diced tomatoes, cumin, chili powder, and smoked paprika. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
3. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
4. Stir in the lime juice and season with salt and pepper to taste.
5. Serve warm, garnished with fresh cilantro and a lime wedge.

This Black Bean Soup is a comforting, protein-rich dish that mirrors Panera’s earthy and smoky flavors. It’s simple to make, satisfying, and perfect for a cozy meal paired with crusty bread or tortilla chips.

Copycat Panera Autumn Squash Soup

Panera’s Autumn Squash Soup is a creamy, slightly sweet soup made with roasted butternut squash and pumpkin, enhanced with warm spices. This homemade version captures the cozy, seasonal flavors, making it a perfect choice for fall or any time you crave a comforting bowl of goodness.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups butternut squash, peeled and cubed
• 1 cup canned pumpkin puree
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• Roasted pumpkin seeds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant, about 5 minutes.
2. Add the butternut squash, pumpkin puree, and vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in the heavy cream, maple syrup, cinnamon, and nutmeg. Season with salt and pepper to taste.
5. Serve warm, garnished with roasted pumpkin seeds for a delightful crunch.

This Autumn Squash Soup is a creamy, flavorful delight that replicates Panera’s beloved seasonal classic. Its warm spices and natural sweetness make it an irresistible comfort food for chilly days.

Copycat Panera Ten Vegetable Soup

Panera’s Ten Vegetable Soup is a light yet hearty dish, combining fresh vegetables, grains, and Mediterranean-inspired spices. This copycat recipe replicates the vibrant flavors, offering a nourishing, vegan-friendly option perfect for any time of year.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup chopped kale
• 1/2 cup diced carrots
• 1/2 cup corn kernels
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1/2 cup cooked farro or brown rice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant, about 5 minutes.
2. Stir in the bell peppers, zucchini, carrots, and kale, cooking for another 5 minutes.
3. Add the diced tomatoes, vegetable broth, corn, cumin, smoked paprika, and turmeric. Bring to a simmer and cook for 15-20 minutes.
4. Stir in the cooked farro or brown rice and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley for a burst of color.

This Ten Vegetable Soup is a wholesome, nutrient-packed dish that brings the fresh, vibrant flavors of Panera’s version to your table. Its hearty mix of grains and vegetables makes it a satisfying meal, whether enjoyed on its own or paired with a salad or bread.

Note: More recipes are coming soon!