Panera tomato soup recipe
A creamy Panera tomato soup recipe made with simple ingredients for a smooth, rich, and flavorful taste.
Ingredients
- 2 cans 28 oz whole tomatoes
- 1 cup heavy cream
- 2 tbsp butter
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes optional
- 1 tsp dried basil or ¼ cup fresh basil
- 1 tsp sugar
- ½ tsp oregano
- ½ cup grated Parmesan optional
Instructions
- Heat oil and butter in a pot over medium heat.
- Cook onions until soft, then add garlic and stir for 1 minute.
- Add tomatoes and broth, then stir.
- Season with salt, pepper, red pepper flakes, sugar, basil, and oregano.
- Simmer for 20 minutes, stirring occasionally.
- Blend until smooth using an immersion blender or transfer in batches to a regular blender.
- Stir in cream and Parmesan (if using).
- Simmer for five more minutes, then serve hot.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months and reheat before serving.