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.
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
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.
Notes
Roast tomatoes until edges slightly char for deeper flavor.
Substitute half and half for a lighter texture.
If freezing, add cream only after reheating for best consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 10g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Panera Bread Tomato Soup, creamy tomato soup, copycat soup recipe