Description
This creamy Panera Bread Tomato Soup recipe is the ultimate comfort food made right at home with roasted tomatoes, fresh basil, and a touch of cream. A cozy, delicious copycat that’s perfect for lunch or dinner, and easy to freeze for later.
Ingredients
6 Roma tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 yellow onion, chopped
2 cups vegetable broth
1 teaspoon dried basil or 1 tablespoon fresh basil
½ cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat oven to 400°F. Slice Roma tomatoes in half and place on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 30–40 minutes until caramelized.
2. In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 more minute until fragrant.
4. Add roasted tomatoes, vegetable broth, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
5. Use an immersion blender to puree the soup in the pot, or carefully transfer to a blender and blend until smooth.
6. Stir in the heavy cream and simmer for 5 more minutes. Adjust seasoning as needed.
7. Serve warm with your favorite sides or store for later.
Notes
This soup tastes even better the next day as flavors deepen.
You can freeze it before adding the cream for longer storage.
Add red pepper flakes for a hint of spice if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg