Panera Tomato Soup Recipe
A bowl of rich, creamy tomato soup, topped with fresh basil leaves, served with a crusty slice of artisan bread, set on a rustic wooden table.
Hi, I’m Olivia! 👋 Welcome to Cook with Love, where every recipe is a journey of flavors crafted with care and passion. If you’re a true recipe lover, you’re in the right place! 🍴 Today, we’re diving into a rich, creamy bowl of homemade tomato soup 🍅🍲, inspired by the famous Panera version. It’s comforting, full of flavor, and made with love—just like every great recipe should be. Let’s get started and make some magic in the kitchen together! ✨👩🍳
Do you love the creamy taste of Panera’s tomato soup but don’t want to go out? This easy recipe is a homemade version that you can make in 30 minutes. It uses San Marzano tomatoes for the best flavor. It’s great with a grilled cheese sandwich or on its own.
Table of Contents
Introduction to Panera’s Famous Tomato Soup
Panera Bread’s creamy tomato soup is a favorite for many, thanks to its deep, comforting flavor. This homemade version enhances the flavor with San Marzano tomatoes, garlic, onion, and herbs. Perfect for cozy meals, it brings the rich taste of Panera’s soup right to your kitchen.
Why This Recipe is Better Than the Original
This homemade version is even creamier and more flavorful than the original. Using San Marzano tomatoes offers a naturally sweet flavor, while the added heavy cream lets you adjust the richness to your liking.
What Makes This Soup Special
- San Marzano tomatoes provide a sweeter, less acidic flavor.
- Heavy cream adds a luxurious, velvety texture.
- A balanced mix of herbs adds depth to the overall flavor.
- The recipe is versatile, so you can adjust consistency and richness.
This soup captures the essence of the original Panera tomato soup, with your personal touch.
Essential Equipment and Kitchen Tools Needed
To make this recipe, you’ll need:
Immersion blender or regular blender: To puree the soup to a smooth, creamy texture.
Dutch oven or heavy-bottomed pot: For cooking and simmering the soup.
Wooden or silicone spoon: For stirring without scratching your pot.
| Kitchen Tool | Purpose |
|---|---|
| Dutch oven or heavy-bottomed pot | Cooking and simmering the soup |
| Wooden or silicone spoon | Gentle stirring without scratching the pot |
| Immersion blender or regular blender | Pureeing the ingredients for a creamy texture |
Key Ingredients for Panera Tomato Soup Recipe
For the best Panera tomato soup, use:
Olive oil, garlic, onion, stock, and heavy cream.
San Marzano tomatoes: The heart of this recipe, for rich, smooth flavor.
Choosing the Right Tomatoes
San Marzano tomatoes are perfect for their sweet, low-acid taste. They’re essential for a great tomato-based soup.
Cream and Stock Options
Use vegetable stock for a vegetarian option or chicken stock for extra savory flavor.
| Ingredient | Quantity |
|---|---|
| San Marzano Peeled Tomatoes | 56 ounces |
| Olive Oil | 2 tablespoons |
| Garlic | 4 large or 5 medium cloves |
| Onion | 2 cups chopped yellow onion |
| Vegetable or Chicken Stock | 1 cup |
| Heavy Cream | 1/2 cup |
| Dried Basil | 3/4 cup packed fresh basil |
| Dried Oregano | 1/2 teaspoon |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
Step-by-Step Cooking Instructions
Making a delicious easy tomato soup or homemade tomato soup recipe is simple. Just follow these easy steps to make a creamy Panera-style tomato soup at home.
- In a large saucepan, sauté garlic and onions in olive oil over medium heat until fragrant and translucent, about 5 minutes.
- Add diced tomatoes, chicken or vegetable stock, dried basil, oregano, and a pinch of salt and pepper. Bring the mixture to a simmer and cook for 12 minutes, stirring occasionally.
- Carefully transfer the hot soup to a blender or use an immersion blender to puree the soup until smooth and creamy. Be cautious as the hot liquid can splatter.
- Place the pureed soup back into the saucepan and mix in the heavy cream. Heat through, but do not boil.
- Taste the soup and adjust seasoning as needed, adding more salt, pepper, or herbs to your preference.
In just 30-40 minutes, you can have a delightful homemade tomato soup recipe on the table, rivaling the flavor of the iconic Panera version. Enjoy this comforting soup as a quick and easy meal option.
The Panera tomato soup recipe can be prepared in around 30 minutes, making it faster than going to Panera or waiting for delivery. Leftover Panera tomato soup can be stored in the refrigerator for up to 4 days and in the freezer for up to 3 months.
“This tomato soup recipe is a game-changer! It’s so easy to make and tastes just like the Panera version, if not better.”
Tips for Achieving the Perfect Texture
To achieve the creamy texture you love, consider these tips:
Blending Techniques
Use an immersion blender directly in the pot for a smooth, even texture. If you’re using a regular blender, blend in batches.
Thickness Adjustments
If your soup is too thin, let it simmer longer. If it’s too thick, add more stock. For a quick fix, mix cornstarch with water and stir it into the soup as it simmers.
Patience is key when perfecting the texture. Adjust until you reach the right consistency.
Customizing Your Tomato Soup
You can easily customize this recipe:
- Add protein: Shredded chicken adds heartiness.
- Add veggies: Try corn, peas, carrots, or zucchini for extra nutrients.
- Spice it up: Red pepper flakes or cayenne pepper add heat.
- Change the texture: Add cooked pasta or noodles.
Customize this recipe to suit your tastes.
Serving Suggestions and Pairings
Panera tomato soup pairs well with:
- Grilled cheese sandwiches for a classic combo.
- Quesadillas, mac and cheese, or a hearty salad.
Garnish Ideas
- Crispy croutons for crunch.
- Shredded Parmesan for added flavor.
- Fresh basil leaves for a bright touch.
- A drizzle of heavy cream for extra richness.
- Toasted pepitas or sesame seeds for crunch.
Feel free to experiment with your favorite garnishes and pairings.
Storage and Reheating Guidelines
Keep leftovers in an airtight container in the fridge for up to 5 days. For extended storage, freeze in freezer-safe containers for up to 3 months.
To reheat, thaw frozen soup in the fridge overnight, then warm it on the stovetop or in the microwave. Add more stock or milk to adjust thickness, if necessary.