Panera Tomato Soup (Copycat Recipe)
Pair this Panera Tomato Soup Recipe with a crusty bread bowl or grilled cheese sandwich. It's just as silky and creamy as the cafe version!
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.
Notes
Make-Ahead: This soup can be made up to 2 days ahead. Reheat gently on the stovetop before serving.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat over medium-low heat on the stovetop or microwave individual bowls until hot.
Freezing: Freeze without cream for up to 3 months. Thaw, reheat, then stir in the cream before serving.
Ingredient Notes: You can substitute coconut milk for the heavy cream for a dairy-free option. Larger tomatoes can be used instead of cherry tomatoes, just quarter them and adjust roasting time as needed.
Nutrition
Serving: 1 | Calories: 130cal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 217mg | Sugar: 5g | Fiber: 2g | Calcium: 42mg | Iron: 1mg