Copycat Panera Tomato Soup
Table of Contents
While grabbing Panera’s tomato soup at the counter is always a treat, it’s surprisingly simple to make at home. This copycat Panera tomato soup recipe lets you enjoy the same delicious flavor without leaving your kitchen.
With just a handful of ingredients canned tomatoes, fresh basil, and heavy cream you can have this easy soup on your table in about 30 minutes. It’s quicker than a trip to the restaurant or waiting for delivery.
Copyat Panera Tomato Soup Ingredients
- Olive oil
- Onion
- Garlic cloves
- Canned diced tomatoes
- Vegetable broth
- Fresh basil
- Sugar
- Dried oregano
- Salt
- Pepper
- Heavy whipping cream
How To Make Copycat Panera Tomato Soup Step By Step
Step 1: Saute the veggies
Heat the olive oil in a Dutch oven over medium-high heat. Add the onion and sauté for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for an additional minute until aromatic.
Step 2: Add tomatoes and herbs
Add the diced tomatoes, broth, basil, sugar, and seasonings to the sauteed onions and garlic. Bring to a boil, then reduce the heat and let it simmer. Cover and cook for 10 to 15 minutes, or until the tomatoes are tender.
Step 3: Puree the soup
Next, use an immersion blender to blend the soup until it reaches a smooth and velvety consistency.
Step 4: Stir in the cream
Stir in the heavy cream (not to be confused with whipping cream) and mix until well combined. Let it simmer for an additional 3 to 5 minutes, until the soup thickens slightly and is fully heated through.
Step 5: Serve
To serve, ladle the soup into bowls or a Panera style bread bowl and top with croutons, if desired.
How do you store copycat Panera tomato soup ?
Panera tomato soup is perfect for making ahead. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. If freezing, allow the soup to thaw overnight in the refrigerator before reheating.
To reheat, gently warm the soup on the stovetop in a medium saucepan until fully heated.
Editor’s Tip: When reheating dairy-based soups, do so slowly over low heat. Heating too quickly or at high temperatures can cause the dairy to curdle or turn grainy. Low and slow is the way to go.
Copycat Panera Tomato Soup Tips
What Goes Well with Copycat Panera Tomato Soup?
Create your own “You Pick Two” meal at home by pairing this homemade soup with a variety of delicious options. Enjoy it with a copycat Disney grilled cheese sandwich, a Panera-inspired strawberry poppy seed salad, or a turkey focaccia club sandwich.
How Can You Make Copycat Panera Tomato Soup Thicker?
For a thicker, creamier tomato soup, add a bit more heavy cream. If you prefer a thinner consistency, simply stir in extra vegetable broth before serving until you reach the desired texture.
Is Copycat Panera Tomato Soup Vegetarian?
Yes, this recipe is vegetarian—just be sure to use vegetable broth instead of chicken broth. To make it vegan, replace the heavy cream with an equal amount of full-fat coconut milk or try one of these other alternatives for creamy soups without dairy.
You may like: Pesto Hummus Recipe , Ranch Beer Cheese Dip
Copycat Panera Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 2 cans 28 ounces each diced tomatoes, undrained, such as San Marzano
- 1 cup vegetable broth
- 1/4 cup chopped fresh basil
- 1 tablespoon sugar
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup heavy whipping cream
- Salad croutons optional
Instructions
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, broth, basil, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until tomatoes and onion are tender.
- Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with croutons and additional basil and heavy cream.
Notes
1 cup: 162 calories, 12g fat (6g saturated fat), 25mg cholesterol, 553mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 3g protein.
