This Copycat Panera Bread Tomato Soup is THE BEST I have ever had. My son swears he won’t buy it anymore because my version is SO GOOD. We have this all the time and it’s so unbelievably easy to make in just under 30 minutes. Great with grilled cheese (of course) or a side salad and this is comfort food at it’s finest.
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You will need:
1 small yellow onion, chopped
4 cloves garlic, chopped
2 (28 oz.) cans San Marzano peeled whole tomatoes – do not drain
2 TB olive oil
1 cup chicken broth (or vegetable broth)
1 ½ TB granulated sugar
1/3 cup heavy cream
½ tsp dried oregano
1 tsp dried basil
1 tsp salt
*½ tsp red pepper flakes – optional we like it a little spicy
Freshly ground black pepper to taste
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Directions for Copycat Panera Bread Tomato Soup:
Over medium heat, add the olive oil to the soup pot and add the yellow onion, stirring and cooking for about 7 minutes.
Add the garlic and cook for another minute more.
Next, add the tomatoes with juice, chicken broth, pepper, pepper flakes basil and oregano and sugar and simmer for 15 minutes.
Now mix in the heavy cream.
If you have an immersion blender, blend the soup until smooth, or carefully transfer the soup to a blender and blend until smooth – I have a regular blender so blended the soup in 2 batches
Top the soup with shredded parmesan, fresh basil and croutons. Great served with grilled cheese on sourdough bread!
Your whole family will absolutely love this meal – a fraction of what it would cost to take out and so easy! Faster than going out to pick it up! Serve it up with a grilled cheese on sourdough and now you have the ulitmate comfort food!
Copycat Panera Bread Tomato Soup
This Copycat Panera Bread Creamy Tomato Soup is the best I've ever had!
Ingredients
- 1 small yellow onion, chopped
- 4 cloves garlic, chopped
- 2 (28 oz.) cans San Marzano peeled whole tomatoes – do not drain
- 2 TB olive oil
- 1 cup chicken broth (or vegetable broth)
- 1 ½ TB granulated sugar
- 1/3 cup heavy cream
- ½ tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- *½ tsp red pepper flakes - optional we like it a little spicy
- Freshly ground black pepper to taste
Instructions
- Over medium heat, add the olive oil to the soup pot and add the yellow onion, stirring and cooking for about 7 minutes.
- Add the garlic and cook for another minute more.
- Next, add the tomatoes with juice, chicken broth, pepper, pepper flakes basil and oregano and sugar and simmer for 15 minutes.
- Now mix in the heavy cream.
- If you have an immersion blender, blend the soup until smooth, or carefully transfer the soup to a blender and blend until smooth – I have a regular blender so I blended the soup in 2 batches
- Top the soup with shredded parmesan, fresh basil and croutons. Great served with grilled cheese on sourdough bread!
