Panera Tomato Soup
A creamy and rich Panera-style tomato soup made with San Marzano tomatoes, blended smooth, and finished with cream and Parmesan. Perfect with grilled cheese or crusty bread!
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!
Notes
For a dairy-free version, use coconut milk instead of cream and omit Parmesan. Pairs perfectly with grilled cheese!