Creamy Tomato Basil Soup (Copycat Panera)
40 minutes
5 reads
About Creamy Tomato Basil Soup (Copycat Panera)
This Creamy Tomato Basil Soup is a smooth and comforting copycat-style recipe made with San Marzano tomatoes, onion, garlic, fresh basil, cream, and Parmesan cheese.It has a rich tomato flavor with a gentle touch of spice and is ready in about 40 minutes. Serve it warm with grilled cheese, toasted bread, croutons, or a simple salad for an easy lunch or cozy dinner.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 onion large yellow, sliced
- 2 cans tomatoes San Marzano peeled, 28 ounces each, with their juices
- 1 cup vegetable stock or chicken stock
- 1 tablespoon granulated sugar
- 1/4 cup heavy cream or half-and-half
- 8 basil leaves large fresh, roughly chopped
- 1/4 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes crushed
- 1/2 tsp Kosher salt to taste
- 1/2 tsp black pepper Freshly ground, to taste
- 1/3 cup Parmesan cheese shredded, optional
- 1/4 cup Parmesan cheese extra, for serving
- 2-3 tsp Olive oil for drizzling
- 1/2 cup basil Fresh, or parsley, for serving
- 5-6 Croutons or toasted bread, for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the sliced onion and cook for 4 to 5 minutes, stirring often, until softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Add the peeled tomatoes along with all their juices.
- Pour in the vegetable stock or chicken stock.
- Add the sugar, dried oregano, crushed red pepper flakes, kosher salt, and black pepper.
- Stir well, cover the pot, and simmer for 20 to 25 minutes.
- Add the heavy cream and chopped fresh basil.
- Blend the soup with an immersion blender until completely smooth and creamy.
- Stir in the Parmesan cheese if using.
- Taste and adjust the salt, black pepper, sugar, or red pepper flakes as needed.
- Serve warm with extra Parmesan, an olive oil drizzle, fresh herbs, croutons, or toasted bread.
Recipe Notes
- Use the tomatoes together with all the juices from the cans.
- Cook the onion until completely soft for a smoother and sweeter soup.
- Do not brown the garlic because burnt garlic can make the soup bitter.
- Use vegetable stock to make the recipe vegetarian.
- Add the cream near the end and avoid boiling the soup strongly afterward.
- If the soup tastes too acidic, add a small additional pinch of sugar.
- For a thicker soup, simmer it uncovered for a few extra minutes before blending.
- Blend hot soup carefully and work in batches if using a regular countertop blender.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- The soup can be frozen for up to 3 months. For the best texture, freeze it before adding the cream.
Recipe Video
Related Posts You May Like
-
-
-
-
Creamy Sweet Corn and Basil Soup Recipe
1026 reads
-
-
Recipe Nutrition
Calories: 103kcalCarbohydrates: 6gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 780mgPotassium: 69mgFiber: 1gSugar: 4gVitamin A: 510IUVitamin C: 3mgCalcium: 139mgIron: 0.4mg
