Panera-Style Creamy Tomato Soup is a smooth, rich tomato soup made from canned San Marzano tomatoes simmered with onion, six cloves of garlic, oregano, basil and a touch of sugar, then finished with half-and-half and blended until velvety. It is a copycat of the creamy tomato soup at the bakery-cafe, it serves 6, and it is ready in 40 minutes.
How to make it: Soften the onion and garlic in olive oil, add the tomatoes, stock, herbs and sugar, and simmer uncovered for 12 minutes. Stir in the half-and-half, blend the soup smooth, and serve it hot with croutons and French bread.
Why You’ll Love It
- Creamy and rich: San Marzano tomatoes and a cup of cream make every spoonful velvety.
- Pantry ingredients: canned tomatoes, stock, dried herbs and an onion.
- Ready in 40 minutes: 10 minutes of prep, 30 on the stove.
- Big-batch friendly: it doubles easily and keeps for lunches.
Ingredient Notes
San Marzano tomatoes: Two 28-ounce cans of peeled San Marzano tomatoes with their juice, crushed or blended. Together with the cream, they give the soup its rich, full tomato flavor.
Onion and garlic: One large yellow onion, diced, and six cloves of garlic, minced.
Vegetable stock: One cup. Chicken stock works too.
Herbs and sugar: A teaspoon each of dried oregano and dried basil, and two tablespoons of sugar to round out the tomatoes. Fresh basil, roughly chopped, works well; if you use dried, keep the amount small.
Half-and-half or heavy cream: One cup. Heavy cream makes it richer; half-and-half or evaporated milk makes it a little lighter.
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 large yellow onion, diced
- 2 cans San Marzano peeled tomatoes (28 ounces each), with their juice, crushed or blended
- 1 cup vegetable stock
- 2 tablespoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup half-and-half (or heavy cream)
- Kosher salt and black pepper, to taste
- Croutons, for serving
How to Make Panera-Style Creamy Tomato Soup
1. Cook the onion and garlic. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring as needed, until the onion is translucent, about 5 to 8 minutes.
2. Simmer the tomatoes. Add the tomatoes with their juice, the vegetable stock, oregano, basil and sugar. Season with salt and pepper and stir. Bring to a low simmer and cook uncovered for 12 minutes, until thickened, stirring now and then.
3. Add the cream. Stir in the half-and-half or heavy cream and season to taste with salt and pepper.
4. Blend. Puree the soup with an immersion blender, or carefully in batches in a blender, until no large chunks remain.
5. Serve. Serve hot, topped with croutons, with French bread on the side.
How to Get It Smooth and Creamy Like the Cafe Soup
The soup at the cafe is thick, smooth and pale orange-red. Four steps get you there at home.
Simmer uncovered first. Let the tomatoes and stock cook at a low simmer, lid off, for about 12 minutes, until the soup thickens a little. Then add the cream.
Blend it fully. An immersion blender right in the pot is the easiest way. Keep going until there are no large chunks left.
Blend hot soup safely. If you use a regular blender, work in batches, fill it only partway, and hold a folded kitchen towel over the lid. Hot soup can splatter.
Adjust the cream. For an extra creamy, darker pink soup, stir in more heavy cream or a dollop or two of sour cream after blending.
Tips for Success
Can I use heavy cream instead of half-and-half?
Yes. Heavy cream (whipping cream) makes it richer. Half-and-half or evaporated milk gives a lighter consistency.
Do I have to use San Marzano tomatoes?
They are what this recipe is built on, and they bring the rich tomato flavor. Use two 28-ounce cans, with the juice.
Can I use fresh basil?
Yes. Large fresh basil leaves, roughly chopped, work best. If you use dried basil, keep it to a small amount.
Can I make a big batch?
Yes. The recipe doubles or triples easily in a large pot. Portion it into containers for lunches; it reheats well in the microwave.
Should I cover the pot while it simmers?
No. Simmer it uncovered for about 12 minutes so it thickens, stirring now and then, before the cream goes in.
How do I make it richer?
Stir in a tablespoon or two of tomato paste with the tomatoes, or add grated Parmesan at the end.
Variations
- Tomato paste: Add a tablespoon or two for a deeper tomato flavor.
- Parmesan: Stir in grated Parmesan right before serving.
- A little heat: Add red pepper flakes with the herbs.
- Chicken stock: Use it in place of the vegetable stock.
Storage & Reheating
Refrigerate: Cool the soup and refrigerate it in an airtight container within 2 hours; eat it within 3 to 4 days.
Freeze: Freeze it for up to 3 months. Cream can separate a little after freezing, so stir well as it reheats.
Reheat: Bring the soup to a rolling boil on the stove, or heat it in the microwave until steaming hot.
What to Serve With It
Top bowls with croutons and serve French bread on the side, or pair the soup with a grilled cheese.
For dunking, make pizza grilled cheese or cheesy Texas toast. For more cozy soups, try creamy ground beef tomato soup, baked potato soup or crockpot potato broccoli cheddar soup. Have extra tomato soup? Turn it into tomato soup spaghetti sauce.
Frequently Asked Questions
Is this Panera’s actual recipe?
No. Panera does not publish its recipe. This is a copycat-style creamy tomato soup with the same smooth, creamy style.
What is in creamy tomato soup?
Here: San Marzano tomatoes, onion, garlic, vegetable stock, oregano, basil, a little sugar and half-and-half or heavy cream, blended smooth.
How long does it take?
About 40 minutes: 10 minutes of prep and 30 minutes of cooking.
Can I freeze creamy tomato soup?
Yes, for up to 3 months. Stir it well as it reheats, since cream can separate after freezing.
What do you serve with tomato soup?
Croutons on top, French bread on the side, or a grilled cheese sandwich.
Final Notes
Simmer the tomatoes uncovered, add the cream, and blend it until it is completely smooth. If you make this Panera-style creamy tomato soup, tell me how it turned out in the comments.
Panera-Style Creamy Tomato Soup
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Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 large yellow onion diced
- 2 cans San Marzano peeled tomatoes 28 ounces each, with their juice, crushed or blended
- 1 cup vegetable stock
- 2 tablespoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup half and half or heavy cream
- kosher salt and black pepper to taste
- croutons for serving
Instructions
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring as needed, until the onion is translucent, about 5 to 8 minutes.
- Add the tomatoes with their juice, the vegetable stock, oregano, basil and sugar. Season with salt and pepper and stir. Bring to a low simmer and cook uncovered for 12 minutes, until thickened, stirring now and then.
- Stir in the half-and-half or heavy cream and season to taste with salt and pepper.
- Puree the soup with an immersion blender, or carefully in batches in a blender, until no large chunks remain.
- Serve hot, topped with croutons, with French bread on the side.
Notes
Nutrition
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