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panera tomato soup recipe

Panera Tomato Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 2 28-ounce cans whole tomatoes with juice
  • 1 cup vegetable broth
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream
  • 2 tablespoon fresh basil chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent, about 5 minutes.
  • Add minced garlic and cook for 1 minute, stirring constantly.
  • Pour in the canned tomatoes with juice and vegetable broth.
  • Stir in sugar, salt, and black pepper.
  • Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  • Remove from heat and let it cool slightly.
  • Use a blender to puree the soup until smooth, working in batches if necessary.
  • Return the pureed soup to the pot and stir in heavy cream.
  • Reheat the soup over low heat, stirring occasionally.
  • Taste and adjust seasoning if needed.
  • Serve hot, garnished with fresh basil.

Notes

For a richer flavor, roast the canned tomatoes in the oven before adding them to the soup. This can add a depth of flavor that enhances the overall taste. If you prefer a thicker consistency, you can omit the cream or reduce the amount of broth. Always taste and adjust the seasoning to your preference, as canned tomatoes can vary in acidity.
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