Creamy Tomato Basil Soup (Copycat Panera)
40 minutes
93 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.
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See the 30-Day PlanRecipe 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
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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
