Panera Creamy Tomato Soup
A copycat of Panera's creamy tomato soup, built on San Marzano tomatoes and finished with heavy cream and fresh basil. Optionally topped with parmesan and buttery croutons.
⏱️ Prep: 10 min🍳 Cook: 25 min
Nutritionper 100 g›
70
Calories
1.5g
Protein
5g
Carbs
5g
Fat
Ingredients
| 2 tablespoons (30 ml) | olive oil |
| 6 | garlic cloves, minced |
| 1 | large yellow onion, sliced |
| 2 cans (28 oz / 795 g each) | San Marzano peeled tomatoes |
| 1 cup (240 ml) | chicken stock (or vegetable stock) |
| 2 tablespoons (25 g) | sugar |
| 1 cup (240 ml) | heavy cream |
| 8 large leaves | fresh basil leaves, roughly chopped (or 1 Tbsp pesto or 1 tsp dry basil) |
| 1/4 teaspoon | dried oregano |
| 1/2 teaspoon | red pepper flakes |
| to taste | kosher salt and freshly ground black pepper |
| 1/3 cup (35 g) | shredded parmesan cheese (optional) |
| optional | buttery croutons (optional topping) |
Instructions
- In a heavy-bottomed pot (or Dutch oven), heat the olive oil over medium-high heat. Add the garlic and saute for 30 seconds, until fragrant. Add the onion and cook, stirring as needed, until translucent, about 8 minutes.
- Add the San Marzano peeled tomatoes (juice and all), chicken stock and sugar. Bring to a low simmer and cook uncovered for 12 minutes, or until thickened.
- Add the heavy cream, basil, oregano and red pepper flakes, and season to taste with salt and pepper.
- Using an immersion blender (or carefully transferring the soup to a blender), puree the soup until there are no large chunks left.
- Optional: stir in the parmesan cheese and serve topped with buttery croutons.
- Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.