Go Back
copycat panera tomato soup

Copycat Panera Tomato Soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Calories: 118
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 large yellow onion, diced
  • 2 cans San Marzano peeled tomatoes (28 oz can size) crushed or blended
  • 1 cup vegetable stock
  • 2 tbsp sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 cup half and half or heavy cream 
  • kosher salt and freshly ground black pepper  (to taste)

Method
 

  1. First, heat olive oil over medium-high heat in a large soup pot. Then add the diced onion and garlic. Cook until the onion is translucent, about 5-8 minutes.
  2. 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 and cook uncovered, for 12 minutes or until it has thickened. Be sure to stir occasionally.
  3. Add the half and half or heavy cream and season to taste with salt and pepper.
  4. Carefully transfer the soup to a blender, and puree it until there are no large chunks left.
  5. Garnish with croutons and french bread on the side and serve hot.

Notes

  • You can store this soup in an airtight container in the fridge for up to five days or you can freeze the soup for up to three months.