Whip up Panera’s amazing tomato soup from the comfort of your own home with this easy copycat recipe.
We all have our favorite comfort food staples—those handful of dishes that bring us warmth and coziness on a cold, blustery day. For me, that signature dish without question is tomato soup. And while there’s nothing wrong with the classic canned variety that many of us grew up with, if there’s one place that has their tomato soup recipe on lock, it’s definitely Panera. It’s rich, it’s creamy, and it pairs so perfectly with a gooey grilled cheese.
Dining out frequently can get pricey, though, so I love that this homemade version still delivers the same great taste while being incredibly affordable to make. The onions and garlic give it a nice savory depth, while the basil and oregano add a lovely herbaceous element. But the real star ingredients that elevate this beyond your average tomato soup are the sugar and heavy cream. They tone down the acidity of the tomatoes perfectly, giving every bite an elegant balance.
In addition to being hearty and delicious, this soup is not one that has to simmer for hours. It comes together in just 40 minutes, so it’s a great option for either busy weeknights or lazy weekends. My advice? Make a double batch and freeze half, so you can enjoy some now and some later.
Is This Panera Tomato Soup Recipe Healthy?
While this tomato soup does contain tomatoes that offer nutritional value, it also includes heavy cream, which is high in fat, as well as a small amount of sugar. Though this recipe cuts down on sodium by using low-sodium vegetable broth, it’s still a rich dish that’s best enjoyed in moderation. If you’d like to make a dairy-free version, you could substitute the heavy cream with cashew cream instead. You could also replace the refined sugar with a 1:1 ratio of coconut sugar.
Choosing Your Tomatoes…
The recipe calls for canned tomatoes, but if fresh tomatoes are in season and you want to crush them yourself, that’s also a tasty option. You’ll need about two pounds of fresh tomatoes to substitute a 28-ounce can of crushed tomatoes. Opt for plum or Roma tomatoes, and be sure to peel and roast them before crushing them to bring out their sweetness. As for canned tomatoes, San Marzano is one of the best varieties because of their unparalleled flavor—they’re sweet, low in acidity, and have a thick, meaty flesh, which is perfect for making soup.
How Do I Store Leftovers?
If you don’t eat the entire batch of soup in one sitting, allow it to cool completely first. Place it in an airtight container and store it in the fridge for up to 4 days. You can also freeze the soup, either in an airtight container or in freezer bags, for up to 3 months. Allow it to thaw in the fridge overnight, and then reheat it in a pot on the stove on medium heat, stirring frequently, until warmed through. You could also warm it up in the microwave, stirring it halfway through.
Serving Suggestions
Nothing goes better with a bowl of tomato soup than a grilled cheese sandwich that you can dunk in your soup. Looking to add a bit of spice to your meal? Try this Jalapeño Popper Grilled Cheese. This Gluten-Free Grilled Cheese Hummus Sandwich is also delicious if you don’t eat gluten. Other good dunking options include a Caprese Sandwich and a Healthy Chicken Quesadilla.
If you’re looking for more hearty soup recipes, take a look at this Cauliflower-Leek Soup, this Chicken And Rice Soup, or if you prefer a soup that’s a little spicy, perhaps this Coconut Curry Soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium, yellow onion diced
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 cup low-sodium vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
- Add the minced garlic to the pot and sauté until fragrant, about 1 minute.
- Stir in the crushed tomatoes, vegetable broth, sugar, basil, and oregano. Season with salt and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream until well combined. Cook for an additional 5 minutes.
- Use an immersion blender to purée the soup until smooth. Adjust the seasoning if necessary and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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