Name: Panera Bread Tomato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds San Marzano or Roma tomatoes, halved; 1 small yellow onion, chopped; 2 medium carrots, chopped; 4 garlic cloves, peeled; 2 tablespoons olive oil; 2 tablespoons butter; 3 cups vegetable broth; 1 cup heavy cream; 1/4 cup fresh basil leaves, torn; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon sugar optional; 1/4 cup grated Parmesan cheese optional topping; 1/2 cup croutons optional topping

There’s something deeply comforting about a warm bowl of tomato soup, especially when it tastes just like the beloved Panera Bread version. Creamy, smooth, and rich with roasted tomato flavor, this Panera Bread Tomato Soup brings a restaurant favorite right into your kitchen. Whether you’re dipping in a grilled cheese or enjoying it solo with a sprinkle of Parmesan and crunchy croutons, this copycat recipe delivers big on both taste and nostalgia.

Unlike canned versions, this homemade soup has layers of flavor from oven-roasted tomatoes, garlic, and a touch of cream. It’s velvety without being heavy, savory with just the right sweetness, and incredibly easy to make. Ideal for chilly days, quick lunches, or meal prepping for the week, this is one soup that will quickly become a go-to in your recipe rotation.

What Kind of Tomatoes Should I Use for This Soup?

For the most robust flavor, go with San Marzano or Roma tomatoes. Their low moisture content and natural sweetness intensify beautifully when roasted. If fresh tomatoes aren’t available, canned San Marzano tomatoes (whole and peeled) work wonderfully too.

Ingredients for the Panera Bread Tomato Soup

San Marzano Tomatoes: These are the heart of the soup, offering sweet, rich flavor when roasted. They’re ideal for achieving that signature Panera-style depth.

Yellow Onion: Adds subtle sweetness and a savory base that complements the tomatoes.

Garlic Cloves: Roasted garlic deepens the soup’s flavor, giving it a mellow, nutty finish.

Carrots: For natural sweetness and added body without overwhelming the tomato taste.

Vegetable Broth: Keeps the soup vegetarian-friendly while adding umami depth.

Heavy Cream: A swirl of cream gives the soup its signature silky texture and richness.

Butter: Adds flavor and helps with sautéing the aromatics.

Olive Oil: Used for roasting and sautéing, enhancing the soup’s overall richness.

Basil: Fresh basil brings brightness and freshness to balance the creaminess.

Salt + Pepper: Essential for bringing all the flavors together.

Croutons + Parmesan (Optional Topping): For that Panera finishing touch.

How To Make the Panera Bread Tomato Soup

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 400°F. Slice the tomatoes in half and place them cut-side up on a baking sheet. Add peeled garlic cloves and drizzle everything with olive oil. Roast for about 30-35 minutes, until tomatoes are slightly caramelized and garlic is golden and soft.

Step 2: Sauté Aromatics

In a large pot or Dutch oven, melt butter and a bit of olive oil over medium heat. Add chopped onions and carrots and sauté until softened, about 5-7 minutes. Stir occasionally to avoid browning.

Step 3: Blend the Soup

Transfer the roasted tomatoes and garlic into the pot with the sautéed vegetables. Add vegetable broth and bring to a gentle simmer. Let everything cook together for 10-15 minutes, then use an immersion blender (or carefully transfer to a regular blender) to puree the soup until completely smooth.

Step 4: Finish with Cream and Seasoning

Reduce heat to low. Stir in the heavy cream and torn basil leaves. Add salt and pepper to taste, simmer for another 5 minutes, and adjust seasoning if needed.

Step 5: Serve

Ladle the soup into bowls and top with Parmesan cheese, croutons, and a sprig of basil if you’d like that full Panera-style experience.

How to Serve and Store Panera Bread Tomato Soup

This soup is perfect served warm with a grilled cheese sandwich, a hearty salad, or on its own with croutons and a sprinkle of Parmesan. For a cozy dinner, pair it with a slice of crusty bread or buttery garlic toast.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. It also freezes well—just leave out the cream until after you thaw and reheat for best texture.

Frequently Asked Questions

Can I use canned tomatoes?

Yes! Canned San Marzano tomatoes are a great substitute when fresh ones aren’t available. Just make sure they’re whole and peeled for the best texture.

Is this soup gluten-free?

The soup itself is naturally gluten-free. Just be sure to skip the croutons or use gluten-free options.

Can I make this vegan?

Absolutely. Use a dairy-free butter and swap the heavy cream for coconut cream or a rich oat milk.

How can I make it spicier?

Add a pinch of red pepper flakes while cooking the onions for a gentle heat that doesn’t overpower.

Can I freeze this soup?

Yes. Let the soup cool completely before freezing in an airtight container. Add cream after reheating for best results.

What else can I add to customize it?

Try blending in roasted red peppers or a spoonful of pesto for a flavorful twist.

Want More Soup Ideas?

If you love this Panera Bread Tomato Soup, you’ll probably enjoy these other warm and cozy favorites:

Creamy Shrimp Chowder for a seafood comfort classic.
Zesty Tuscan Artichoke Soup with bold Mediterranean flavors.
Creamy Parmesan Italian Sausage Soup if you’re craving something meaty.
Crockpot Thai Coconut Chicken Soup for a globally-inspired bowl.
Creamy Garlic Parmesan Tortellini with chicken and broccoli for extra heartiness.

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add red pepper flakes for heat? Did you skip the cream for a lighter version?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

More comfort food and easy meal ideas await on my Pinterest board. Come hang out and find your next favorite dish!

Panera Bread Tomato Soup

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup
Method: Stovetop and Roasting
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This creamy Panera Bread Tomato Soup is a rich and velvety copycat recipe made with roasted tomatoes, garlic, fresh basil, and a touch of cream. It is perfectly balanced with natural sweetness and savory depth, making it ideal for pairing with grilled cheese or enjoying on its own.

Instructions

1. Preheat oven to 400°F. Place halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and roast for 30 to 35 minutes until softened and slightly caramelized.

2. Heat butter and remaining olive oil in a large pot over medium heat. Add onion and carrots and sauté for 5 to 7 minutes until tender.

3. Add roasted tomatoes and garlic to the pot. Pour in vegetable broth and simmer for 10 to 15 minutes.

4. Blend the soup until completely smooth using an immersion blender or regular blender in batches.

5. Stir in heavy cream, basil, salt, pepper, and sugar if using. Simmer 5 minutes more and adjust seasoning.

6. Serve hot with Parmesan and croutons if desired.