Copycat Panera Tomato Soup
For a rich and creamy tomato soup, look no further than this copycat recipe for Panera's popular soup.
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cups chopped yellow onion (approximately 1 medium onion)
- 4 large or 5 medium cloves garlic minced
- 2 tablespoons tomato paste
- 56 ounces tomato puree from 2 28-ounce cans
- 1 cup vegetable stock
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 3/4 cup packed fresh basil coarsely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/2 cup heavy cream
- Croutons optional for serving
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven set over medium-low heat. Add the onions and garlic and cook, stirring occasionally, for 6-8 minutes, until the onions are translucent and just starting to lightly brown. If brown bits form on the bottom of the pan, use a spatula to scrape them up and stir them into the vegetables.2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter, 2 cups chopped yellow onion, 4 large or 5 medium cloves garlic
- Stir in the tomato paste followed by the tomato puree, vegetable stock, sugar, salt, pepper, basil, oregano, and crushed red pepper. Bring to a simmer over high heat, then turn the heat to low and cover. Simmer for 45 minutes.2 tablespoons tomato paste, 56 ounces tomato puree, 1 cup vegetable stock, 1 tablespoon granulated sugar, 1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper, 3/4 cup packed fresh basil, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper
- Remove the cover and allow the liquid to cool for several minutes, then carefully ladle it into a blender and puree, in batches if necessary. Return to the pot and stir in the cream. Taste; add more salt and pepper if desired.1/2 cup heavy cream
- Serve hot, optionally topped with croutons.Croutons
