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panera bread tomato soup recipe

Panera Bread Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.