Copycat Panera Tomato Soup Recipe
When you find a soup you love, you want to hang on to it forever, and never let it go. Well, would you believe us if we told you that you can make Panera Bread's famous tomato soup right in your own kitchen? It tastes exactly the real deal and will even save you a drive and a little bit of cash. We're not joking — this copycat Panera tomato soup recipe is next-level good, and you can serve it in the winter, spring, summer, or fall. Recipe developer and owner of YouCare-SelfCare Miriam Hahn is the mastermind behind this recipe, and we can't thank her enough for letting us bring a little taste of Panera into our own homes.
Hahn says that her favorite part of this recipe is that it "tastes super fresh." There's also a dairy-free option, she shares. "It is also easy to make [this tomato soup] dairy-free by just [subbing in] a dairy-free cream, which [is] easy to find. I love using tomatoes, because the are full of lycopene, a powerful antioxidant that is present in all red fruits and vegetables," Hahn raves. "Lycopene is known for its positive affect on the heart and also it's preventative cancer properties."
Let's be honest: Panera Bread's soup is where it's at, no matter the time of year. So, keep scrolling to find out how to whip up this quick and easy dish that would be great for a family meal, potluck, and anything in between.
Gather the ingredients to prepare this copycat Panera Bread tomato soup
This recipe calls for only a few ingredients, and a lot of them may already be in your home. You will need a yellow onion, garlic, olive oil, two cans of peeled tomatoes, and chicken or vegetable broth. You will also need a little bit of sugar (yes, sugar) and ¼ cup of heavy cream. In terms of spices, grab the oregano, basil, salt, red pepper flakes, and pepper. Now, let's get to it!
Get to chopping and mincing
Okay, here's the most labor-intensive part of the dish, and it isn't even that bad. Grab your onion and garlic, then chop the onion and mince the garlic. The picture is an excellent guide to gauge how both should look once they are chopped and minced. "I use a zyliss chopper tool for chopping onion, which makes it a snap, and I use a good chef's knife for [mincing] the garlic," Hahn shares for a little tip on how to cut these veggies with ease.
Cook the onion and garlic
Once you finish your chopping and mincing, add the oil to a soup pot. You'll want to turn the temperature up to medium-high. When things start getting hot, add the onion and garlic. Cook them both for about eight minutes. "You can stir the onions and garlic and I usually add a little water to the pan if it gets dry," Hahn says. Okay, let's move on to the next step, which is just as quick and easy.
Add the tomatoes, broth, and sugar to the pot, then simmer
Once you have cooked the onion, garlic, and olive oil for about eight minutes, you're ready to add the rest of your ingredients. Get out the two cans of tomatoes with their juice, and add it in. At this time, you'll also want to add in the broth and the sugar. Let the soup simmer for about 12 minutes, and then move on to the next step. You're so close to the end result!
Add the cream, and blend
When the soup has simmered, you can now add the heavy cream and the spices. This includes oregano, basil, salt, pepper, and red pepper flakes.
Next, get out an immersion blender, and puree the soup until it is smooth. If you don't have an immersion blender, don't worry about a thing! Hahn says you can also blend the soup in a stand-up blender. Now, it should look more like a soup since the tomato lumps have smoothed out.
Get ready to enjoy a hearty bowl of goodness
Once the soup is blended together, you're ready to enjoy it! Place it in whatever dish you see fit to serve. At this time, you can add fresh basil and Parmesan cheese on top. Hahn recommends serving the soup with any sandwich, salad, or main dish. (Might we suggest a grilled cheese for the ultimate combo?) "You can freeze it for sure and it will keep nice in your fridge for up to five days in an airtight container," Hahn shares. Now, go ahead and enjoy!
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cans (28 ounces) San Marzano peeled tomatoes
- 1 cup chicken or vegetable broth
- 1 tablespoon sugar
- ¼ cup heavy cream
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon pepper
- Chop the onion and mince the garlic.
- Add the olive oil to a soup pot, and bring the heat to medium-high. Add in the onion and garlic. Cook for about 8 minutes.
- Add in the 2 cans of tomatoes with their juice, the vegetable broth, and the sugar. Simmer for 12 minutes.
- Add the heavy cream, oregano, basil, salt, pepper, and red pepper flakes.
- Using an immersion blender, puree the soup until it is smooth. Alternatively, if you don't have an immersion blender, you can blend in a stand-up blender.
- Serve and top with fresh basil and Parmesan cheese, if desired.
| Calories per Serving | 115 |
| Total Fat | 8.6 g |
| Saturated Fat | 3.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 13.6 mg |
| Total Carbohydrates | 9.7 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 6.7 g |
| Sodium | 487.0 mg |
| Protein | 1.6 g |
