Creamy Tomato Basil Soup (Panera Bread Copycat)
This Panera tomato soup recipe is the copycat recipe you need when a craving for their creamy tomato basil soup hits! This version is quick and easy to make and tastes just like theirs- but for a fraction of the price of going to the restaurant.
Servings: 4
Calories: 321kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup chopped yellow onion
- 2 tsp minced garlic
- 1/2 tsp salt
- 4 14.5 oz cans San Marzano tomato puree or crushed tomatoes
- 2 tsp dried basil
- 1/2 tsp dried basil
- 1 14.5 oz can vegetable broth
- 1/2 cup heavy cream
- 1 tsp granulated sugar
- salt & pepper to taste
Instructions
- Set a Dutch oven, or other large soup pot, over medium heat.
- Add the oil and onion to the pot, then sprinkle the salt over top. Sautee, stirring often, until the onions are soft and tender.
- Add the garlic to the pot, stirring it in to combine. Let it cook for 60 seconds, just until fragrant.
- Stir in all of the remaining ingredients, EXCEPT for the sugar.
- Bring the soup to a low boil, a bubble, then immediately reduce the heat to a slow simmer. Let the soup simmer for 10-15 minutes.
- Remove the pot from heat. Carefully (it will be HOT) taste the soup. If you find it too acidic stir in the sugar, and if it tastes great- omit it. Salt & pepper the soup.
- Use an immersion blender to puree the tomato basil soup.
- Ladle into bowls, serve warm, and enjoy!
Notes
- Don't have an immersion blender? Carefully pour the soup in batches into a regular blender, blending each batch until smooth.
- For a little extra flavor, sprinkle some dried oregano into the soup.
- To add a touch of heat, sprinkle in some crushed red pepper flakes.
Nutrition
Calories: 321kcal | Carbohydrates: 38g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 808mg | Potassium: 1603mg | Fiber: 7g | Sugar: 21g | Vitamin A: 2397IU | Vitamin C: 40mg | Calcium: 107mg | Iron: 7mg