Should you enjoy Panera tomato soup recipe from Panera Bread, you are in for a treat! Like the restaurant classic, this homemade version is smooth, velvety, and bursting with a strong tomato taste. This filling soup is perfect for dipping grilled cheese or crusty bread with San Marzano tomatoes, cream, and a little basil. Made in about forty minutes, this is amazingly tasty and simple!
Table of Contents
Why You Will Love This Recipe
- Creamy & Velvety: Every mouthful is soothing because of its smoothness.
- Perfectly Balanced: Tomatoes’ inherent sweetness is enhanced with a little basil and sugar.
- Simple and Quick: Just forty minutes from beginning to end!
- Customize it to Fit Your Taste: With dairy-free, fiery, or extra cheesy options.
Ingredients
The following is everything you need for the greatest homemade tomato soup in Panera style:
- Olive oil or butter gives sautéing the aromatics depth and aids.
- Essential for creating a rich basis are onion and garlic.
- The secret to a smooth, well-balanced tomato soup is whole San Marzano tomatoes (with juices).
- Vegetable broth (or water) gives depth without overwhelming the tomato taste.
- Classic flavors that improve taste are salt and black pepper.
- Sugar: Just a little bit to counter the tomato acidity.
- Dried or fresh basil brings in a fresh, herbaceous quality.
- Optional red pepper flakes for a little spicy kick!
- The soup gains its distinctive creamy texture from heavy cream (or coconut milk for Dairy-Free).
- Optional grated Parmesan cheese gives a rich, cheesy depth.
- Fresh basil would be the ideal garnish finishing touch.
👉 The complete ingredient list with measurements is in the recipe card below!
Creating Panera-Style Tomato Soup
Phase 1: Sauté the Aromatics
Warm olive oil or butter in a large pot set over medium heat. Add minced garlic and chopped onion; sauté for three to four minutes until softened and aromatic.
Second: Cook the Soup Gently
Using a spoon, break apart the whole San Marzano tomatoes with their juices. Add vegetable broth, salt, black pepper, honey, dried basil, and red pepper flakes if you use them. Simmer the soup gently; let it cook for twenty minutes, stirring now and then.
Third Step: Till Smooth, Blend
Directly purée the soup straight in the pot using an immersion blender until smooth and creamy. Alternatively, carefully blend the soup in batches using a standard blender and reheat it in the saucepan.
Add the Cream and Cheese in Step Four
Add the grated Parmesan cheese, if using, and heavy cream or coconut milk. Simmer for another five minutes, stirring constantly until everything is completely blended.
Fifth Step: Present and Savor!
Spoon the hot, creamy tomato soup into dishes, then sprinkle fresh basil. For the ideal comfort dinner, toss it with homemade croutons, garlic bread, or grilled cheese.
For soup lovers looking for another delicious comfort food option, check out this Healing Kale Soup Recipe for a nutritious alternative.
Great Tomato Soup Pro Advice
- Use San Marzano tomatoes; these imported Italian tomatoes are less acidic and naturally sweet, balancing the soup.
- Don’t reduce sugar; just ½ tsp helps balance tomato acidity.
- An immersion blender makes this simple for a smooth texture and blend; a conventional blender performs just as effectively.
- Cut dairy out; substitute cashew or coconut milk with heavy cream.
- Would you like a chunkier soup? Leave some tomato chunks for texture and just half the soup blended.
How Should One Present ?
- This creamy tomato soup goes especially nicely with the traditional match of grilled cheese sandwiches!
- Perfect for sloshy dipping into the thick, velvety soup is garlic bread.
- Made-from-scratch croutons provide a lovely, crisp contrast.
- Fresh basil and Parmesan would cover the top nicely!
Make Ahead and Storage Leftovers
Storing Leftovers
After the soup cools, refrigerate it in an airtight container for up to four days.
Freezing
This soup freezes perfectly. Please keep it in freezer-safe containers for at least three months. Thaw overnight in the refrigerator; then reheat.
Reheating
Reheat on the hob under medium-low heat, stirring now and then. Alternatively, heat in 30-second bursts, stirring in between, until hot in a microwave.
FAQ
Can I substitute fresh tomatoes with canned ones?
Correct! For a richer taste, roast two pounds of fresh Roma or vine-ripened tomatoes, then mix them into the soup.
How thick should my soup be?
Simmer the soup longer to evaporate extra liquid for a thicker consistency, or cut the broth.
Could I do this without cream?
Definitely! The soup will be great without cream; alternatively, use coconut milk if you have dairy allergies.
Could I toss protein into this soup?
Yes! Toss shredded chicken, cooked quinoa, or white beans for a more substantial dinner.
Conclusion
Made right at home, this Panera-style tomato soup is creamy, rich, and quite simple. In less than an hour, you can have a bowl of comfort fit for a restaurant with just a few basic ingredients. Enjoy it alongside your preferred bread or sandwich. 🍅🥣 😋
For soup lovers looking for another delicious comfort food option, check out this Healing Kale Soup Recipe for a nutritious alte
Panera Tomato Soup
Equipment
- Large Pot
- Immersion Blender or Regular Blender
Ingredients
For the Tomato Soup
- 2 tbsp olive oil or butter
- 1 small onion diced
- 3 cloves garlic minced
- 2 cans (28 oz each) whole San Marzano tomatoes with juices
- 1 cup vegetable broth or water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar to balance acidity
- 1/2 tsp dried basil or 1 tbsp fresh
- 1/4 tsp red pepper flakes optional for spice
- 1 cup heavy cream or coconut milk for dairy-free
- 1/2 cup grated Parmesan cheese optional, for extra richness
- 2 tbsp fresh basil chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add whole tomatoes, breaking them apart with a spoon. Stir in vegetable broth, salt, pepper, sugar, dried basil, and red pepper flakes. Bring to a simmer and cook for 20 minutes.
- Use an immersion blender to puree the soup until creamy. Alternatively, blend in batches in a regular blender, then return to the pot.
- Stir in heavy cream and Parmesan cheese (if using). Simmer for another 5 minutes until well combined.
- Ladle into bowls and garnish with fresh basil. Serve with grilled cheese or crusty bread for the ultimate comfort meal!