Panera Bread Tomato Soup Copycat Recipe

This Panera Bread tomato soup recipe gives you that thick, creamy, slightly sweet tomato flavor you know from the restaurant, made at home in about 45 minutes. It’s the kind of soup that actually tastes like tomatoes, not like a can, and it comes together with ingredients you probably already have.

It costs a fraction of what you’d pay at the counter, and you can make a big batch on Sunday and eat it all week.

Why I Love This Recipe

The texture is what gets me. Blended smooth with a little cream stirred in at the end, it’s rich without being heavy, and the roasted garlic adds a depth that plain canned tomato soup never has.

This is the version I keep coming back to on weeknights. It’s fast enough that I’m not standing at the stove for an hour, and it holds up well in the fridge for days because the cream stabilizes the base.

Recipe Ingredients

• 1 tbsp olive oil – For sautéing the aromatics; any neutral oil works
• 1 tbsp unsalted butter – Adds a subtle richness to the base
• 1 medium yellow onion, roughly chopped – Yellow onion gives a sweeter, milder flavor than white
• 4 cloves garlic, minced – Fresh garlic is worth it here; jarred works in a rush
• 2 tbsp tomato paste – Deepens the tomato flavor and adds a slight sweetness
• 2 cans (28 oz each) whole peeled tomatoes – San Marzano tomatoes give the best flavor, but any good brand works
• 1 cup low-sodium chicken broth – Keeps the soup from being too thick; vegetable broth for a vegetarian version
• 1 tsp granulated sugar – Balances the acidity of the tomatoes
• 1 tsp dried basil – Stirred in early so it blooms in the heat
• 1/2 tsp dried oregano – Pairs with the basil for a classic tomato herb flavor
• 1/2 tsp kosher salt – Add more to taste at the end
• 1/4 tsp black pepper – Freshly cracked is better here
• 1/2 cup heavy cream – Stirred in off the heat for a smooth, velvety finish
• Fresh basil or croutons for garnish – Optional, but makes it look and taste finished

Variations / Substitutions

• Coconut cream instead of heavy cream – Gives the soup a slightly sweet, dairy-free finish that works surprisingly well with the tomatoes.
• Vegetable broth instead of chicken broth – The soup stays just as flavorful and becomes fully vegetarian.
• Red pepper flakes (1/4 tsp) – Stir in with the dried herbs for a gentle heat that cuts through the richness.
• Fire-roasted canned tomatoes – Swap them in for the whole peeled tomatoes to get a smoky, slightly charred note.
• Half-and-half instead of heavy cream – The soup will be a little thinner and lighter, which is fine if you want something less rich.
• A pinch of smoked paprika – Add it with the tomato paste to get a different dimension of warmth without changing the overall profile.

If you like this, Panera Bread Broccoli Cheddar Soup is another restaurant copycat worth trying at home.

How To Make Tomato Soup

Step 1: Soften the Aromatics

Heat the 1 tbsp olive oil and 1 tbsp unsalted butter together in a large heavy-bottomed pot over medium heat. Once the butter has melted, add the chopped onion and cook for 6 to 8 minutes, stirring occasionally, until it’s soft and translucent. Then add the 4 cloves of minced garlic and cook for another 1 minute, just until fragrant.

Don’t rush the onion. Those 6 to 8 minutes are what build a sweet, mellow base for the whole soup. If the onion browns too fast, drop the heat to medium-low.

Step 2: Bloom the Tomato Paste

Push the onion and garlic to the edges of the pot and add the 2 tbsp tomato paste directly to the center. Let it sit undisturbed for about 1 minute over medium heat, then stir it into the aromatics. Cook everything together for another 1 to 2 minutes, stirring constantly.

You’ll notice the paste darkens slightly and smells a little caramelized. That’s exactly what you want. That short cooking time transforms the raw, sharp edge of the paste into something richer and deeper.

Step 3: Simmer the Tomatoes

Pour in the 2 cans of whole peeled tomatoes (juice and all), the 1 cup chicken broth, 1 tsp sugar, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Use your spoon to break up the whole tomatoes as best you can. Bring the pot to a boil over medium-high heat, then reduce to a steady simmer and cook uncovered for 20 minutes.

The soup will reduce and darken slightly in color. You should see a lazy bubble every few seconds, not a rolling boil, so adjust the heat as needed.

Step 4: Blend the Soup

Take the pot off the heat and use an immersion blender to blend the soup until completely smooth, about 1 to 2 minutes of steady blending. If you’re using a countertop blender, work in 2 batches, fill it no more than halfway, and hold the lid down firmly with a folded towel.

Run the blender a little longer than you think you need to. A full 2 minutes with an immersion blender is what gets you that silky, restaurant-smooth texture.

Step 5: Stir in the Cream and Serve

Return the pot to low heat. Pour in the 1/2 cup heavy cream and stir gently until it’s fully incorporated, about 1 minute. Taste and adjust salt and pepper. Ladle the soup into bowls and finish each one with a few fresh basil leaves or a small handful of croutons on top.

Recipe Tips

• Choose whole peeled tomatoes, not diced. Diced tomatoes have a firmer cell structure and don’t break down as well during simmering, so your blended soup ends up a little grainy.
• Don’t add the cream while the soup is boiling. High heat can cause the cream to separate and leave you with an oily surface. Stir it in off the heat or over very low heat.
• Season at the end, not just the beginning. Tomatoes vary quite a bit in acidity and salt content by brand, so taste again after blending and adjust before you serve.
• A splash of cream on top for the photo. If you want that swirl you see in restaurant pictures, hold back 1 tbsp of cream and drizzle it over the bowl right before serving.

Cook times by batch size:

How To Store

• Refrigerate – Cool the soup completely, then store in an airtight container for up to 5 days. The flavor actually gets a little better on day two.
• Reheating – Warm it gently in a pot over medium-low heat, stirring occasionally, for about 5 minutes. If it’s thickened in the fridge, add a splash of broth or water to loosen it.
• Serve Cold – Chilled tomato soup works well in summer, served with a drizzle of olive oil and a few fresh herbs on top.

What To Serve With Tomato Soup

A thick grilled cheese on sourdough is the classic for a reason: the crispy, buttery exterior and gooey interior give you something to drag through the soup with every bite. A simple arugula salad dressed with lemon and olive oil also works well because the bitterness cuts through the richness of the cream. If you want to keep things light, some crusty baguette slices on the side are enough to make this a full meal without much extra effort.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes. Make it up through the blending step, refrigerate it, and stir in the cream when you reheat it. This keeps the cream from getting grainy if the soup sits for a few days.

Can I freeze this soup?

Freeze it before adding the cream, which separates when frozen and thawed. Reheat from frozen on the stovetop, then stir in fresh cream once it’s hot.

My soup tastes too acidic. What can I do?

Add another 1/2 tsp of sugar and a small pinch of baking soda, stir well, and taste again. The baking soda neutralizes acidity quickly, so start small.

Can I use fresh tomatoes instead of canned?

You can, but you’ll need about 3 lbs of ripe Roma or plum tomatoes, roasted at 400°F (200°C) for 30 minutes first to concentrate their flavor. Out-of-season fresh tomatoes won’t taste as good as a quality can.

Panera Bread Tomato Soup Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cans (28 oz each) whole peeled tomatoes
• 1 cup low-sodium chicken broth
• 1 tsp granulated sugar
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• Fresh basil or croutons for garnish

Method

 

1. Heat the olive oil and butter in a large pot over medium heat. Cook the chopped onion for 6 to 8 minutes until soft, then add the minced garlic and cook for 1 minute more.
2. Push the aromatics to the side, add the tomato paste to the center of the pot, and cook undisturbed for 1 minute. Stir everything together and cook for another 1 to 2 minutes.
3. Add the whole peeled tomatoes with their juices, chicken broth, sugar, dried basil, dried oregano, salt, and pepper. Break up the tomatoes with a spoon, bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
4. Remove from heat and blend with an immersion blender until completely smooth, about 1 to 2 minutes.
5. Return the pot to low heat, stir in the heavy cream, and cook for 1 minute. Taste and adjust seasoning. Ladle into bowls and top with fresh basil or croutons.

Notes

This soup tastes even better the next day, so it’s a good candidate for making a night ahead. If you’re serving it to guests, hold back 1 tbsp of cream per bowl and drizzle it on top right before bringing it to the table. San Marzano tomatoes make a noticeable difference if you can find them.