Panera-Style Creamy Tomato Soup
Copycat creamy tomato soup with San Marzano tomatoes, garlic, onion, oregano and basil, finished with half-and-half and blended smooth. Serves 6.
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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
Copycat-style; Panera does not publish its recipe. Refrigerate within 2 hours, eat within 3 to 4 days, or freeze up to 3 months (stir well when reheating). Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 182kcalCarbohydrates: 20.4gProtein: 4.3gFat: 9.7gSodium: 515mgFiber: 3.3gSugar: 13.8g
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