There’s something undeniably comforting about a bowl of creamy tomato soup, and Panera has perfected it! If you’ve ever found yourself craving that rich, velvety tomato flavor with just the right balance of sweetness and tang, you’re in the right place. This homemade version of Panera’s Tomato Soup Recipe brings all the cozy, café-style vibes straight to your kitchen. Whether it’s a rainy day, a quick lunch fix, or you’re pairing it with grilled cheese, this recipe is all about simple ingredients and big flavor. Let’s dive in spoon-first!
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How to Make Panera Tomato Soup
Making Panera-style tomato soup at home is surprisingly simple and incredibly rewarding. The key lies in using quality ingredients, ripe tomatoes, aromatic garlic and onion, and a touch of cream to bring it all together. The soup starts by sautéing the aromatics, then simmering them with tomatoes and broth to deepen the flavor. Finally, everything is blended to silky perfection and finished with cream for that signature smooth texture. This cozy bowl of goodness comes together in under an hour, making it ideal for busy weeknights or relaxed weekends.
Ingredients
- 2 tablespoons of olive oil.
- 1 medium yellow onion, chopped.
- 3 garlic cloves, minced.
- 2 cans (28 oz each) whole peeled tomatoes.
- 1 tablespoon tomato paste.
- 1 teaspoon sugar (optional, to balance acidity).
- 1 teaspoon salt (or to taste).
- ½ teaspoon black pepper.
- ½ teaspoon dried oregano.
- 2 cups vegetable broth (or chicken broth for extra richness).
- ¾ cup heavy cream (or half-and-half for a lighter version).
- Fresh basil leaves, for garnish (optional).
- Grated parmesan cheese, for topping (optional).
Instructions
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Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5–6 minutes. Stir in minced garlic and cook for another 1–2 minutes until fragrant.
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Add the tomatoes
Pour in the canned tomatoes with their juices. Use a wooden spoon to break them up a bit. Stir in tomato paste, salt, pepper, oregano, and sugar (if using).
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Simmer the soup
Add vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer uncovered for about 25–30 minutes, allowing the flavors to develop.
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Blend until smooth
Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until velvety.
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Add the cream
Return the blended soup to the pot (if using a blender) and stir in the heavy cream. Warm through for another 5 minutes on low heat—do not boil.
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Serve and garnish
Ladle the soup into bowls and top with fresh basil or a sprinkle of parmesan cheese, if desired. Enjoy it warm with your favorite bread or sandwich!
Tips for Making
- Use high-quality canned tomatoes: San Marzano or fire-roasted tomatoes provide a deeper, richer flavor that closely mimics the Panera version.
- Balance the acidity: If your soup tastes too tangy, a pinch of sugar or a small splash of cream can mellow it out beautifully.
- Don’t skip the blending: For that signature smooth, creamy texture, blending is key. An immersion blender is the easiest tool, but a high-speed blender works just as well; just be careful when handling hot liquids.
- Make it ahead: This soup stores and reheats well, making it a great make-ahead option for busy days. The flavors even improve after a day in the fridge!
- Customize the creaminess: Use heavy cream for a luxuriously rich soup or go lighter with half-and-half or even coconut milk for a dairy-free twist.
What to Serve with Panera Tomato Soup
- Grilled Cheese Sandwich: The ultimate pairing! A golden, melty grilled cheese dipped into creamy tomato soup is pure comfort food bliss.
- Crusty Bread or Baguette: Perfect for soaking up every last drop of soup—try it toasted with a little garlic butter.
- Cheese Quesadilla: A fun and kid-friendly twist on grilled cheese that works just as well with tomato soup.
- Salad on the Side: A simple green salad with a tangy vinaigrette or a Caesar salad adds freshness and balance to the meal.
- Roasted Veggies or Sweet Potato Fries: For something heartier on the side, go for oven-roasted vegetables or a pile of crisp sweet potato fries.
Ingredient Substitutes
- Canned Tomatoes: You can use fresh ripe tomatoes (about 2½ to 3 pounds) if they’re in season—just roast them first for added flavor.
- Heavy Cream: Swap with half-and-half for a lighter version or use coconut cream or cashew cream for a dairy-free option.
- Vegetable Broth: Chicken broth works well for a richer taste. Use low-sodium versions to better control seasoning.
- Tomato Paste: If you don’t have it, double the number of canned tomatoes and simmer a bit longer to thicken the soup naturally.
- Onion and Garlic: Shallots can replace onions with a slightly sweeter flavor, and garlic powder can be used in a pinch if fresh garlic isn’t available.
Panera Tomato Soup Variations
- Spicy Tomato Soup: Add a pinch of red pepper flakes or a diced jalapeño during sautéing for a little heat.
- Roasted Tomato Soup: Roast fresh tomatoes, garlic, and onion before blending to bring out a deep, smoky flavor.
- Basil Tomato Soup: Stir in a handful of fresh basil leaves during the last 5 minutes of simmering for a fragrant herbal twist.
- Tomato Bisque Style: Enrich the soup with extra cream and a small knob of butter to make it ultra-smooth and indulgent.
- Cheesy Tomato Soup: Mix in some shredded cheddar or parmesan at the end of cooking for a cheesy upgrade—great for pairing with toast!
Frequently Asked Questions
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Can I make Panera tomato soup vegan?
Absolutely! Use vegetable broth and swap the heavy cream for coconut cream or cashew cream to keep it creamy and dairy-free.
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How long does this soup last in the fridge?
Stored in an airtight container, it will stay fresh for up to 4 days. Reheat gently on the stove to avoid curdling.
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Can I freeze Panera tomato soup?
Yes, this soup freezes well for up to 3 months. Cool completely before freezing and thaw overnight in the fridge before reheating.
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What’s the best way to reheat without losing creaminess?
Warm the soup slowly on low heat, stirring often. Avoid boiling as it can cause the cream to separate.
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Can I add other vegetables to this soup?
Definitely! Carrots or roasted red peppers blend nicely and add a subtle sweetness and depth to the soup.
Final Thoughts
This Panera-style tomato soup is the perfect blend of comforting and flavorful, rich, creamy, and packed with that classic tomato goodness we all crave. It’s easy to make, versatile, and always hits the spot whether you’re cozying up on a chilly day or need a quick, satisfying meal. Pair it with your favorite sandwich or fresh bread, and you’ve got a simple yet elegant meal that feels like a hug in a bowl. Once you try this recipe, it’s sure to become a staple in your kitchen!
Ingredients
Ingredients
- 2 tablespoons of olive oil.
- 1 medium yellow onion, chopped.
- 3 garlic cloves, minced.
- 2 cans (28 oz each) whole peeled tomatoes.
- 1 tablespoon tomato paste.
- 1 teaspoon sugar (optional, to balance acidity).
- 1 teaspoon salt (or to taste).
- ½ teaspoon black pepper.
- ½ teaspoon dried oregano.
- 2 cups vegetable broth (or chicken broth for extra richness).
- ¾ cup heavy cream (or half-and-half for a lighter version).
- Fresh basil leaves, for garnish (optional).
- Grated parmesan cheese, for topping (optional).
Instructions
Instructions
- Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5–6 minutes. Stir in minced garlic and cook for another 1–2 minutes until fragrant.
- Add the tomatoes
Pour in the canned tomatoes with their juices. Use a wooden spoon to break them up a bit. Stir in tomato paste, salt, pepper, oregano, and sugar (if using).
- Simmer the soup
Add vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer uncovered for about 25–30 minutes, allowing the flavors to develop.
- Blend until smooth
Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until velvety.
- Add the cream
Return the blended soup to the pot (if using a blender) and stir in the heavy cream. Warm through for another 5 minutes on low heat—do not boil.
- Serve and garnish
Ladle the soup into bowls and top with fresh basil or a sprinkle of parmesan cheese, if desired. Enjoy it warm with your favorite bread or sandwich!
