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Panera Tomato Soup

Copycat Panera Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • 1 cup vegetable broth
  • 1 Parmesan rind, about 2 inches long (optional)
  • 1 tsp sugar
  • 1 tsp dried basil
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup heavy cream

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds.
  2. Add the tomatoes with their juices, broth, Parmesan rind, sugar, basil, salt, and pepper. Break the tomatoes into chunks. Bring to a boil, then lower heat and simmer with the lid ajar for 15 minutes.
  3. Remove the rind. Blend the soup with an immersion blender until completely smooth. If using a stand blender, cool slightly and blend in batches with caution.
  4. Return the soup to low heat and stir in the heavy cream. Warm through for about 2 minutes without boiling. Taste and adjust salt and pepper.
  5. Ladle into bowls, garnish with a drizzle of olive oil or cream, fresh basil, and black pepper. Serve hot.

Notes

If you plan to use a stand blender, let the soup cool for a few minutes off the heat first, and blend in small batches with the lid vented to avoid steam buildup. The soup tastes even better the next day, so it is a good one to make ahead.