Panera Tomato Soup (Copycat Recipe)
This post may contain affiliate links. Please read my disclosure policy.
This copycat Panera Tomato Soup Recipe starts with roasted cherry tomatoes for natural sweetness and depth, then blends into a velvety, basil-kissed soup that tastes slow-simmered and comforting. The result is a smooth, rich, and deeply tomato-forward flavor with just the right touch of cream. It’s cozy without being heavy, bright without being acidic, and absolutely begging for a grilled cheese on the side. Save the money (plus the trip outside) by making copycat Panera tomato soup at home!
Table of Contents
WHY YOU’LL LOVE THIS PANERA BREAD TOMATO SOUP RECIPE
- Roasting the tomatoes adds real depth of flavor
- Smooth, creamy texture just like Panera’s
- Simple ingredients, big payoff
- Make-ahead and freezer-friendly
- Perfect soup-and-sandwich situation
Panera Tomato Soup Recipe
This is the one. The soup you order every single time and swear you’ll try something new next visit… but never do.
Roasting the tomatoes is the game-changer here. They get sweet, jammy, and a little charred, which makes the soup taste like it’s been working hard all day. And that swirl of cream at the end? Non-negotiable.
I make this when it’s chilly, when I’m tired, or when I just want something familiar and comforting that doesn’t feel boring.
And just like the original Panera Bread tomato soup recipe, this one is vegetarian all the way through. Toss on some croutons. Add a grilled cheese. Sit down. Life feels better.
INGREDIENT NOTES
- Cherry Tomatoes: Naturally sweeter than large tomatoes, especially when roasted. If you only have larger tomatoes, quarter them first and adjust the roasting time.
- Shallot: Milder and slightly sweet. Perfect for tomato soup without overpowering.
- Fresh Oregano: Earthy and aromatic, it holds up beautifully to roasting.
- Crushed Tomatoes: Adds body and consistency to balance the roasted tomatoes.
- Heavy Cream: Softens acidity and gives that signature Panera-style richness.
VARIATIONS
Deeper Flavor: Replace the water with chicken or vegetable stock.
Herb Swap: Use thyme instead of oregano for a softer herbal note.
Chunky-Style: Blend only half the soup for more texture.
Garlic Add-In: Roast a few whole garlic cloves with the tomatoes.
Cheesy Tomato Soup: Top with parmesan or cheddar cheese.
Vegan Option: Swap the heavy cream for full-fat canned coconut milk.
SERVING SUGGESTIONS
- Top each bowl with croutons, just like the restaurant version!
- Serve Panera creamy tomato soup in a homemade bread bowl or with a side of crusty bread.
- Drizzle with olive oil for a restaurant touch.
- Pair with grilled cheese sandwiches or a fresh green salad on the side.
PANERA TOMATO SOUP RECIPE FAQ
Yes, both the original Panera tomato soup recipe and this copycat version are made with heavy (whipping) cream. It’s what makes the soup so thick and luscious!
Roasting concentrates flavor and brings out natural sweetness.
Yes. Freeze without cream, then add it after reheating.
Return leftover soup to a saucepan on the stove and heat at no higher than medium, stirring regularly until it’s warmed through. It’s fine if it lightly simmers (tiny bubbles around the edges), but avoid bringing it to a boil.
This Panera tomato soup recipe works because it balances sweetness, acidity, and fat… and that’s not an accident.
Roasting cherry tomatoes drives off excess water and caramelizes their natural sugars, which deepens flavor and reduces sharp acidity.
Blending roasted tomatoes with crushed tomatoes gives you both complexity and consistency: one brings flavor, the other brings structure.
Basil adds brightness, while oregano provides an earthy backbone that holds up to heat. The cream goes in after simmering so it doesn’t separate.
It emulsifies into the soup, softening the acidity and creating that velvety texture Panera is known for.
It’s simple technique, smart timing, and tomato science doing its thing.
DONNA’S PRO TIPS
- Don’t overcrowd the roasting pan. Tomatoes need space to caramelize
- Blend longer than you think for the smoothest texture.
- Vent the blender lid (or leave the center cap off). This allows steam to escape so the soup doesn’t explode all over your kitchen… trust me on this one.
- Simmer gently to avoid scorching.
- Taste after adding cream. Salt levels can shift
- Freeze without cream for the best texture.
- Garnish right before serving for freshness.
TOOLS NEEDED
- Rimmed Baking Sheet or Baking Dish: For roasting tomatoes without spills.
- High-Powered Blender: Essential for ultra-smooth soup.
- Large Heavy-Bottomed Pot: Even heating prevents scorching.
- Wooden Spoon: Gentle stirring keeps the soup silky.
- Ladle: Soup night essential.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Copycat Soup Recipes
🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.
👉 Buy your copy now and start cooking the meals you love!
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Roasted tomatoes = deeper flavor
- Cherry tomatoes add natural sweetness
- Blend roasted + crushed tomatoes
- Cream softens acidity and adds richness
- Make ahead friendly
- Freeze without cream
- Best with grilled cheese
- Cozy, classic, copycat comfort
Panera Tomato Soup (Copycat Recipe)
Ingredients
- 2 pounds cherry tomatoes
- 1 large shallot, peeled and quartered
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh oregano, from about 3 sprigs
- 1 can, 28 ounces crushed tomatoes
- 1 cup water
- 10 fresh basil leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup heavy cream
- Croutons, for serving
- Fresh basil leaves, for serving
Instructions
- PREPARE OVEN: Preheat the oven to 400°F. Line a rimmed baking sheet or lightly grease a shallow baking dish.
- ROAST TOMATOES: Add 2 pounds cherry tomatoes, 1 quartered shallot, 3 tablespoons extra virgin olive oil, and 1 tablespoon chopped fresh oregano to the prepared pan. Toss to coat evenly. Roast for 20 to 25 minutes, until the tomatoes are soft, blistered, and lightly charred.
- BLEND BASE: Add 1 can crushed tomatoes, 1 cup water, 10 basil leaves, ½ teaspoon kosher salt, ½ teaspoon fresh ground black pepper, and ¼ teaspoon crushed red pepper flakes to a blender. Blend until smooth. Add the roasted tomato mixture and blend again until completely smooth, working in batches if needed.
- SIMMER SOUP: Pour the blended soup into a large heavy-bottomed pot. Bring to a gentle simmer over medium heat.
- ADD CREAM: Reduce the heat to low and stir in ¼ cup heavy cream. Simmer for 10 minutes, stirring occasionally, until warmed through and slightly thickened.
- SERVE: Taste and adjust seasoning if needed. Serve hot, garnished with croutons and fresh basil leaves.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2023, updated and republished December 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is my favorite soup from Panera! I never knew it was so easy to make at home, it is delicious and full of so much flavor!
Hi Marc!
We’re so glad that you enjoy it.
TSRI Team member,
Devlyn
wow, this soup was amazing. so easy to make and incredibly delicious. donna and chad’s recipes never disappoint!
Hi Celeste!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
donna’s recipe for Panera Tomato Soup is a game-changer! I added some roasted garlic for extra flavor, and it turned out fantastic. 5 stars!
Hi Leah!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
I made this soup for dinner last night, and it was a hit! Tastes just like the restaurant version.
Hi Piper!
Glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
This is my favorite tomato soup receipe. I make it for work pitch-ins and everyone raves about it. I make large batches and freeze them—so good. Roasting the cherry tomatoes makes this recipe better than any other I’ve tried!