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Welcome to a truly delightful culinary journey! If you’ve ever craved the comforting warmth and creamy texture of Panera’s famous tomato soup, you’re in the right place. This panera tomato soup recipe brings that beloved restaurant-quality flavor straight to your kitchen. We promise an easy, satisfying copycat version that’s perfect for busy weeknights. Plus, making it at home means you control every wholesome ingredient.
Why You’ll Love This Panera Tomato Soup Recipe
You’ll adore this homemade version for many reasons, making it an instant family favorite:
- Authentic Panera Flavor: This recipe captures the rich, tangy, and subtly sweet taste you know and love.
- Simple, Wholesome Ingredients: You’ll use everyday staples for a fresh, healthy meal.
- Quick to Prepare: From start to finish, this soup is ready in under an hour, perfect for busy schedules.
- Perfect Comfort Food: It’s incredibly warming and satisfying, ideal for any chilly day. For another classic comfort food, explore our collection.
- Customizable to Taste: Easily adjust seasonings, sweetness, or spice to match your family’s preferences.
Ingredients
Gather these simple items to create your delicious panera tomato soup recipe:
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 large yellow onion (sliced)
- 2 (28 oz) cans San Marzano peeled tomatoes (do not drain)
- 1 cup chicken stock (or vegetable stock)
- 1 tablespoon sugar
- 1/4 cup heavy cream (or half and half)
- 8 large fresh basil leaves (roughly chopped)
- 1/4 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper (to taste)
- 1/3 cup shredded Parmesan cheese (optional)
- Croutons (optional garnish)
Notes & Substitutions
Using high-quality ingredients elevates your soup. As many chefs agree, San Marzano tomatoes are often considered the best choice for soups due to their balanced sweetness, lower acidity, and rich flavor. If unavailable, use the best quality canned whole peeled tomatoes you can find. For the stock, feel free to use chicken or vegetable stock based on your dietary preference. You can swap heavy cream with half-and-half for a lighter touch, or even full-fat coconut milk for a dairy-free option. Fresh basil provides a vibrant flavor; if using dried, reduce the amount by half. Always taste and adjust salt and pepper at the end for the best flavor balance.
Equipment
You won’t need many special tools for this easy panera tomato soup recipe:
- Heavy bottomed pot (like a Dutch oven)
- Cutting board
- Sharp knife
- Immersion blender (or standard blender)
- Measuring cups and spoons
- Ladle
Instructions
Creating this copycat panera tomato soup recipe is straightforward. Follow these steps for a perfect bowl every time:
- Prepare Aromatics: In a heavy bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until it becomes wonderfully fragrant.
- Cook Onions: Add the sliced yellow onion to the pot. Cook, stirring occasionally, until the onions become soft and translucent. This usually takes about 8 minutes. Don’t rush this step, as it builds the flavor foundation.
- Simmer Base: Stir in the two cans of San Marzano peeled tomatoes, including all their juices. Pour in the chicken or vegetable stock and add the tablespoon of sugar. Bring the mixture to a gentle simmer.
- Thicken Soup: Allow the soup to cook uncovered for about 12 minutes. During this time, it will begin to thicken slightly as the flavors meld together beautifully.
- Add Dairy & Herbs: Carefully stir in the heavy cream, roughly chopped fresh basil leaves, dried oregano, and crushed red pepper flakes. These additions create the signature creamy texture and herby warmth.
- Season Carefully: Season the soup generously with kosher salt and freshly ground black pepper to taste. Always start with a little and add more as needed.
- Blend Smooth: Use an immersion blender directly in the pot to puree the soup until it’s perfectly smooth with no large chunks remaining. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a standard blender. Be very cautious and secure the lid with a kitchen towel to prevent hot splatters. Let the soup cool slightly before blending in a regular blender for safety.
- Serve Hot: Stir in the optional shredded Parmesan cheese until melted and serve your delicious soup hot. Garnish with additional Parmesan cheese and croutons, if desired, for an extra touch. Enjoy your homemade panera tomato soup recipe!
Pro Tips & Troubleshooting
For the best results with your panera tomato soup recipe, remember these helpful tips. Always use high-quality San Marzano tomatoes for their superior flavor and sweetness. Don’t rush cooking the onions; allowing them to properly caramelize builds a crucial depth of flavor. When blending hot liquids, especially in a standard blender, always exercise caution. Blend in small batches and cover the lid with a towel to prevent splatters. Adjust the sweetness to your preference after blending; you can add a pinch more sugar if your tomatoes are very tart. Always taste and adjust seasonings frequently throughout the cooking process. If your soup tastes bland, it likely needs more salt or a squeeze of fresh lemon juice to brighten the flavors. If it’s too watery, simmer it a bit longer uncovered to reduce.
Serving, Storage & Variations
This homemade tomato soup is incredibly versatile.
- Serving Suggestions: This creamy soup pairs wonderfully with a classic grilled cheese sandwich, a fresh green salad, or a crusty piece of artisan bread for dipping.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions.
- Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations
Get creative with your panera tomato soup recipe:
- Spicy Kick: For more heat, increase the amount of crushed red pepper flakes or add a dash of your favorite hot sauce.
- Herb Twist: Experiment with other fresh herbs like thyme or rosemary for a different aromatic profile.
- Roasted Veggies: Roast the garlic and onions (or even some cherry tomatoes) before adding them to the pot for deeper, sweeter flavors.
- Dairy-Free: Substitute the heavy cream with full-fat coconut milk for a rich and creamy dairy-free option.
- Hearty Additions: Make it a fuller meal by stirring in cooked pasta, rice, or extra croutons just before serving. For more substantial options, consider a hearty meatball soup recipe.
Nutrition
This delightful panera tomato soup recipe offers more than just comfort. Tomatoes are packed with Vitamin C and lycopene, a powerful antioxidant beneficial for health. While the heavy cream adds richness, the base of the soup is vegetable-focused. You can customize this recipe to be even healthier by using vegetable stock, reducing the cream, or opting for a dairy-free alternative. Enjoy a nourishing and flavorful meal.
| Serving Size | Calories | Total Fat | Carbs | Protein |
|---|---|---|---|---|
| 1.5 cups (approx.) | 320 | 20g | 30g | 8g |
Values are approximate and may vary based on specific ingredients and portion sizes.
FAQ
Can I make this dairy-free? Absolutely! Simply substitute the heavy cream with full-fat coconut milk for a rich and creamy dairy-free version of this panera tomato soup recipe.
What if I don’t have an immersion blender? You can carefully transfer the soup in batches to a standard blender. Be sure to blend on a low setting, cool the soup slightly, and cover the blender lid with a kitchen towel for safety.
Can I prepare this soup ahead of time? Yes, this soup is fantastic for meal prepping. You can make it a day or two in advance and store it in the refrigerator. The flavors often deepen overnight.
Is this soup freezer-friendly? This soup freezes very well. Let it cool completely, then store it in airtight, freezer-safe containers for up to three months. Thaw it in the refrigerator before gently reheating.
What are San Marzano tomatoes? San Marzano tomatoes are a type of plum tomato known for their sweet flavor, lower acidity, and firm pulp, making them ideal for sauces and soups.
Conclusion
We hope you’re excited to try this incredibly delicious and easy panera tomato soup recipe at home. It truly delivers on that iconic, creamy, and flavorful experience you love from Panera Bread, all while being simple enough for any home cook. Don’t hesitate to whip up a batch for a comforting meal or to share with loved ones. We’d love to hear your experiences or any creative tips you discover! Happy cooking!
Equipment
- Heavy bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Immersion blender or standard blender
- measuring cups and spoons
- Ladle
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 large yellow onion, sliced
- 2 28 oz cans San Marzano peeled tomatoes (with juices)
- 1 cup chicken stock (or vegetable stock)
- 1 tbsp sugar
- 1/4 cup heavy cream (or half-and-half)
- 8 leaves fresh basil, roughly chopped
- 1/4 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup shredded Parmesan cheese (optional)
- Croutons (optional garnish)
Instructions
- In a heavy bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced onion and cook for about 8 minutes, stirring occasionally, until soft and translucent.
- Stir in San Marzano tomatoes with their juices, chicken or vegetable stock, and sugar. Bring to a simmer.
- Simmer uncovered for about 12 minutes to let flavors meld and thicken slightly.
- Add heavy cream, fresh basil, oregano, and red pepper flakes. Stir well to combine.
- Season with kosher salt and freshly ground black pepper to taste.
- Use an immersion blender to puree soup until smooth. If using a standard blender, work in batches and blend carefully with a towel over the lid.
- Stir in Parmesan cheese if using. Serve hot with additional Parmesan and croutons on top.
