There's nothing more comforting than a warm bowl of this Copycat Panera Tomato Soup recipe. Rich and flavorful, it tastes just like the recipe you would get from the eatery. It's easier to make than you realize and a more frugal answer to eating out!
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You can never go wrong with a classic bowl of tomato soup on a cold winter day. Pair it up with a grilled cheese sandwich, and you have comfort food heaven.
Canned tomato soup isn't terrible if you doctor it a bit, but it doesn't compare to homemade tomato soup in the slightest. And this Panera-inspired version is just perfection!
This Copycat Panera Tomato Soup is:
- Simple to make with just a handful of pantry ingredients!
- Rich, creamy and savory.
- An easy, family-friendly meal that's ready in under an hour.
- Vegetarian and gluten-free friendly too!
If you love this soup, you'll want to try my Copycat Panera French Onion Soup and Copycat Panera Autumn Squash Soup next, or browse all of my other copycat Panera recipes. You can also check out all my soup recipes (like this Spicy Chicken Poblano Soup!) for some winning dinners on chilly nights.
Key Ingredients & Substitutions
- Canned diced tomatoes. Two 14.5-ounce cans (about 28 ounces) of plain diced tomatoes with their juices give you a consistent, bright tomato flavor all year long. Crushed tomatoes or whole peeled tomatoes work too, and fire-roasted tomatoes add a subtle smoky note. In peak summer, you can use about 2 pounds of ripe fresh tomatoes, peeled and chopped, or your own home-canned crushed tomatoes.
- Vegetable broth. Panera's soup is vegetarian, so vegetable broth keeps it true to the original. Chicken broth is a fine swap if you're not keeping it meatless. Choose low-sodium broth if you want more control over the salt.
- Onion and garlic. Half an onion and a tablespoon of minced garlic build the savory base. A yellow or white onion is best; a sweet onion makes a slightly mellower soup.
- Heavy cream. This is what makes the soup silky and gives it that signature creamy orange color. Half-and-half works for a lighter soup, and full-fat coconut milk makes it dairy-free and vegan.
- Sugar. Just a tablespoon balances the natural acidity of canned tomatoes. Taste before adding it all if your tomatoes are already on the sweet side.
- Fresh basil and dried oregano. Fresh basil gives the soup its classic tomato-basil flavor. If you only have dried basil, use about 2 teaspoons.
- Crushed red pepper. A half teaspoon adds gentle warmth rather than real heat. Cut it back or leave it out for picky eaters.
How to Make Panera Tomato Soup
- Sauté - Sauté the onion in olive oil in a large pot for about 5 minutes, then add the garlic for the last minute.
- Simmer - Add the tomatoes, broth and sugar. Bring to a boil, then simmer for 15 to 20 minutes.
- Blend - Stir in the herbs and seasonings, then blend until smooth.
- Simmer again - Stir in the cream and let the soup simmer gently for another 15 minutes. Garnish and enjoy!
Helpful Tips
Use an immersion blender. An immersion blender lets you purée the soup right in the pot, with no transferring and much less mess. It's one of the most useful tools you can own if you make soup often.
Blend hot soup safely. If you're using a countertop blender, fill it no more than halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel. Steam needs somewhere to escape, or the lid can pop off. Blend in batches and return the soup to the pot.
Don't boil after adding the cream. Once the cream goes in, keep the heat low so the soup just barely bubbles. A hard boil combined with acidic tomatoes can make the cream separate and look grainy.
Taste and adjust at the end. Canned tomatoes and broths vary a lot in salt and acidity. Taste the soup before serving, then add a pinch more salt if it tastes flat, or a little more sugar if it tastes sharp.
Keep it chunky. If you want a chunkier soup, blend only half of it. Stir the blended and unblended soup back together and enjoy the extra texture.
Variations
- Fresh herbs all the way. Swap the dried oregano for about 1 tablespoon of fresh oregano, or add fresh thyme. Feel free to add your own favorite herbs and spices to suit your taste.
- Make it mild. Leave out the crushed red pepper for a soup that even the pickiest little eaters will love.
- Vegan tomato soup. Use full-fat coconut milk in place of the heavy cream and stick with vegetable broth.
- Roasted tomato soup. Roast fresh tomatoes, the onion and whole garlic cloves at 425°F for 30 to 40 minutes before simmering for a deeper, sweeter flavor.
- Cheesy tomato soup. Drop a Parmesan rind into the pot while it simmers (remove it before blending), or stir in a handful of grated Parmesan at the end.
Serving Ideas
Tomato soup and a grilled cheese sandwich are the ultimate comfort food pairing, and dunking is absolutely encouraged. Some of my go-to sandwiches are this Heirloom Tomato Gourmet Grilled Cheese Sandwich, this Ham, Mushroom and Gouda Grilled Cheese, a Loaded Pizza Grilled Cheese Sandwich, or a fresh Caprese Sandwich. To keep it just like Panera, serve it with a hunk of crusty bread or in a bread bowl.
Croutons are the classic Panera topping. For quick homemade croutons, toss cubes of day-old bread (sourdough or French bread is perfect) with olive oil, salt and a pinch of garlic powder, then bake at 375°F for 10 to 12 minutes, stirring once, until golden and crisp. Other great toppings are grated Parmesan, a swirl of cream or sour cream, crumbled bacon, oyster crackers, or a few torn basil leaves.
For a heartier meal, serve a bowl alongside Easy Cornbread Muffins or a crisp Panera Greek Salad for a full soup-and-salad combo at home.
Storing & Freezing
Let leftover soup cool, then store it in an airtight container in the refrigerator for up to 4 to 5 days. Reheat it on the stove over medium-low heat, stirring often, or in the microwave in 1-minute bursts until warmed through. If it has thickened in the fridge, stir in a splash of broth.
This soup freezes well for up to 3 months. For the smoothest texture, freeze it before adding the cream, then stir the cream in when you reheat it. If you freeze it with the cream already in, it may look a little separated after thawing, but a good whisk (or a quick pass with the immersion blender) brings it right back together. Thaw overnight in the fridge, then reheat gently on the stove without letting it boil.
FAQs
Is the Tomato Soup at Panera Healthy?
Unfortunately, it's not as healthy as you would hope. It's definitely healthier than most fast food or restaurant options, but it's not nearly as healthy as homemade tomato soup.
Restaurant soups tend to be very high in sodium. If you make this copycat tomato soup recipe at home, you have much more control over the ingredients, especially the salt.
Prep your own tomatoes to make it even healthier and reduce sodium levels. Fresher ingredients and less processing are always a better choice!
Where Can I Buy Panera Tomato Soup?
If you don't have a Panera Bread nearby and you're not up for making your own, you can pick up pre-packaged containers at large grocery stores such as Walmart, Kroger and Hy-Vee. Of course, I think the homemade version is well worth the effort!
If you decide to give this Copycat Panera Tomato Soup recipe a try, please let me know in the comments below or on social media!
More Copycat Panera Recipes
If you loved this recipe, here are a few more Panera favorites you can make at home:
- Copycat Panera French Onion Soup
- Copycat Panera Autumn Squash Soup
- Copycat Panera Creamy Chicken and Wild Rice Soup
- Copycat Panera Turkey Chili
- 15+ Copycat Soup Recipes
Recipe
Copycat Panera Tomato Soup
Equipment
- Dutch Oven or large pot
- Immersion blender or countertop blender
Ingredients
- 28 oz Diced Tomatoes canned, with juices (two 14.5-oz cans)
- 1 Cup Vegetable Broth or chicken broth
- ½ Onion medium, chopped
- ¼ Cup Heavy Cream or half-and-half
- 1 Tablespoon Garlic minced (about 3 cloves)
- 1 Tablespoon Sugar
- 2 Tablespoons Fresh Basil minced, plus more for garnish
- 2 Tablespoons Olive Oil
- 1 Teaspoon Oregano dried
- ½ Teaspoon Crushed Red Pepper
- 1 Teaspoon Sea Salt or to taste
- 1 Teaspoon Black Pepper or to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for 30 to 60 seconds more, stirring, until fragrant.
- Add the diced tomatoes with their juices, the vegetable broth and the sugar. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally.
- Remove the pot from the heat. Stir in the basil, oregano, crushed red pepper, salt and pepper. Blend until smooth with an immersion blender, or carefully blend in batches in a countertop blender (see notes) and return the soup to the pot.
- Stir in the heavy cream and return the pot to low heat. Simmer gently, without boiling, for 15 minutes, stirring occasionally. Taste and adjust the salt and pepper, then serve garnished with fresh basil.
Notes
- Blending hot soup in a countertop blender: fill it no more than halfway, remove the lid's center cap and cover the opening with a folded towel so steam can escape.
- Keep the heat low after adding the cream; a hard boil can make it separate.
- Store leftovers in an airtight container in the fridge for 4 to 5 days. Freeze for up to 3 months (for the best texture, freeze before adding the cream and stir it in when reheating).
- For a vegan version, use full-fat coconut milk instead of heavy cream.
Nutrition
Nutrition details are an estimate, per serving.
Lois says
1. What do you think of replacing the stockwith tomato juice or v8 juice?
2. Do you drain the tomatoes in a can?