This copycat Panera's tomato soup recipe is sure to become a favorite. It's as creamy and delicious as the original, but much less expensive to make at home.
Why You Will Love This Recipe
Tomato soup is a classic comfort food and this copycat Panera's tomato soup recipe is a delicious version. Roasted, with a rich tomato flavor. It's perfect for a cold winter day.
The best part is, start to finish, it only takes about 90 minutes to make our copycat Panera's tomato soup recipe!
Serve this creamy tomato soup with 3-Ingredient Bagels or a side of Easy Instant Pot Mac and Cheese for a full meal.
Jump to:
- Why You Will Love This Recipe
- Panera's Creamy Tomato Soup Ingredients
- How to Make Copycat Panera's Tomato Soup
- Serving Suggestions
- Related Recipes
- Substitutions
- Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Panera's Creamy Tomato Soup Ingredients
Here's how to make this copycat Panera's Tomato Soup at home. It's easy and just as delicious! All you need is a few simple ingredients. You'll have a bowl of comforting soup in no time at all!
Ingredients needed to make this Panera creamy tomato soup:
- Vine ripened tomatoes, cut in quarters
- Salt
- Pepper
- Olive Oil
- Garlic cloves
- Fresh Thyme
- Butter
- Onion, chopped
- Tomato paste
- Balsamic vinegar
- Vegetable Stock
- Fresh Basil Leaves
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Copycat Panera's Tomato Soup
- Start with fresh vine ripened tomatoes and fresh thyme and basil leaves. Quarter the tomatoes. Preheat the oven to 350 F.
Roast the Tomatoes
- Place the quartered tomatoes in a baking dish. Add the garlic cloves, fresh thyme, salt, pepper, and drizzle with the olive oil. Bake 35 minutes.
Saute the Onions and Garlic
- In a large dutch oven pot, add the butter and onion and saute for 6 minutes or until the onion is soft and translucent. Add the tomato paste.
Simmer The Roasted Tomatoes
- Add the balsamic vinegar and the roasted tomatoes, garlic, 3 sprigs of the thyme, and the basil leaves to the dutch oven pot.
- Pour the vegetable stock into the dutch oven pot. Cover and simmer on a medium to medium high heat for 30 minutes. Remove the thyme.
Puree The Tomato Soup
- Using a stick blender, puree the pot of roasted tomatoes, basil, and garlic. Puree until smooth and creamy.
Simmer And Serve
- Simmer and stir for 10 minutes, then serve.
Serving Suggestions
After ladling this creamy tomato soup into bowls, sprinkle some grated Parmesan cheese and add a slice of garlicky Texas Toast!
This creamy tomato basil soup goes perfectly with our Sourdough Grilled Cheese Sandwich, Chicken Salad without Celery, Grinder Sandwich, or BLT Wraps! Add some Cinnamon Stewed Pears, for a fabulous meal.
For more Panera copycat soups, see our Panera's Autumn Squash Soup, Panera's Chicken Noodle Soup, and Panera Summer Corn Chowder recipes!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
If you don't have access to vine ripened tomatoes, you can use Italian Plum tomatoes, canned or fresh. They will have better flavor than hot house tomatoes. Or, use several packages of heirloom cheery tomatoes, as they have more flavor.
Variations
This roasted vegetable soup process is the same whether you are making a tomato soup, butternut squash soup, or roasted red pepper soup.
- Roasted Red Pepper and Gouda Soup - roast red bell peppers and make the soup the same as the tomato soup. Add grated Gouda cheese when serving.
- Butternut Squash Soup - roast a halved and seeded butternut squash. Puree and season the same as the tomato soup recipe, minus the basil.
- Creamy Potato Leek Soup- roast some leeks and small potatoes, peeled or unpeeled. Puree after roasting just like the directions for the tomato soup.
Equipment
Having an enameled dutch oven pot makes soup making so much easier. It stays hot longer and the heavy cast iron helps regulate the heat. A stick blender will be your friend for making many soups and purees also!
Storage and Reheating
- If you have leftover soup, store it in tubs in your refrigerator, it will keep for up to 5 days.
- Freeze this copycat Panera's Tomato soup for up to 3 months.
- To reheat, defrost overnight in the refrigerator. Reheat in the microwave, or in a sauce pan on the stove top.
Tips for Success
- For a bisque type of creamy tomato basil soup, add 1 cup of cream after the cooking. Just heat up on medium low until hot again.
Frequently Asked Questions
Yes, store it in freezer safe tubs and let defrost before microwaving.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Panera Tomato Soup
Ingredients
- 10 vine ripened tomatoes, quartered approximately 2 lbs of tomatoes
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon olive oil
- 4 cloves garlic, whole
- 6 sprigs of Thyme
- 1 tablespoon butter
- 1 medium onion, chopped
- 6 oz tomato paste
- 2 tablespoon Balsamic vinegar
- 3 cups vegetable broth
- 10 fresh Basil leaves
Instructions
- Preheat your oven to 350° F.
- Add the quartered tomatoes, garlic cloves, salt, pepper, sprigs of thyme, and drizzle with the olive oil. Bake for 35 minutes.10 vine ripened tomatoes, quartered, 2 teaspoon salt, 1 teaspoon pepper, 2 tablespoon olive oil, 4 cloves garlic, whole, 6 sprigs of Thyme
- Add the butter and onion to an enameled dutch oven pot. Saute on medium high for 5 to 6 minutes until onions are soft and translucent. Add the tomato paste and balsamic vinegar. Cook for one more minute.1 tablespoon butter, 1 medium onion, chopped, 6 oz tomato paste, 2 tablespoon Balsamic vinegar
- Remove the roasted tomatoes from the oven. Add the tomatoes, garlic, 3 of the thyme sprigs, and the fresh basil leaves to the dutch oven pot. Add the vegetable broth. Simmer for 30 minutes.3 cups vegetable broth, 10 fresh Basil leaves
- Using the stick blender, puree the soup mixture in the dutch oven pot until the tomato soup is creamy. Simmer until ready to serve.
Notes
- You can add 1 cup of heavy cream during the final simmering time for a Tomato Basil Bisque.
- Serve with crackers or a grilled cheese sandwich.
- If you don't have seasonal ripe tomatoes, use the Caprese tomatoes that are about 2" diameter in the plastic tub. One tub should be about 2 lbs.
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