Copycat Panera Tomato Soup
This copycat Panera tomato soup is rich, creamy and packed with tomato-basil flavor. It's made in one pot with canned tomatoes, vegetable broth, herbs and a splash of cream, and it's ready in under an hour.
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
Calories: 173kcalCarbohydrates: 15gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 17mgSodium: 1110mgPotassium: 436mgFiber: 3gSugar: 9gVitamin A: 715IUVitamin C: 20mgCalcium: 91mgIron: 2mg
Nutrition details are an estimate, per serving.
