Panera Bread Creamy Tomato Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
118 kcal
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Course
Main Course
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Cuisine
American
Panera Bread Creamy Tomato Soup
Description
This recipe recreates Panera Bread's creamy tomato soup by simmering crushed San Marzano tomatoes with sautéed onion and garlic in olive oil. Vegetable stock and seasonings including dried oregano, basil, and sugar enhance the tomato base, which cooks until slightly thickened. Adding half-and-half or heavy cream gives the soup a smooth and creamy consistency without overpowering the tomato flavor.
The sautéed onions and garlic soften to develop sweetness, complementing the acidity of the tomatoes. Pureeing the soup with an immersion blender ensures a uniform texture free of chunks, making it pleasant to sip and easy to pair with crisp croutons or toasted bread. The seasoning with salt and pepper is adjusted to achieve a balanced taste.
This soup can be made ahead and stored refrigerated for up to five days or frozen up to three months, maintaining quality when reheated. It works well as a starter or light meal on its own.
Ingredients
- 2 tablespoons olive oil
- 6 garlic minced, cloves
- 1 yellow onion diced, large
- 2 cans tomatoes 28 oz can sizes) crushed or blended, San Marzano peeled
- 1 cup vegetable stock
- 2 tablespoons sugar
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 cup half and half or heavy cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- In a heavy-bottomed pot or dutch oven, heat olive oil over medium-high heat.
- Add diced onion and garlic. Cook, stirring as needed, until onion is translucent - about 5-8 minutes.
- Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil, and sugar. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
- Add the half-and-half or heavy cream and season to taste with salt and pepper.
- Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
- Serve immediately garnished with croutons and french bread on the side.
- Store in an airtight container in the fridge for up to 5 days or you can freeze the soup for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 393mg | 16% |
| Potassium | 377mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 99mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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