Panera Bread Creamy Tomato Soup Copycat

Panera Bread Creamy Tomato Soup Copycat

Recipe by GacoCourse: SoupsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 2 tablespoons olive oil

  • 6 garlic cloves minced

  • 1 large yellow onion diced

  • 2 cans San Marzano peeled tomatoes (28 oz can sizes) crushed or blended

  • 1 cup vegetable stock

  • 2 tablespoons sugar

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 cup half and half or heavy cream

  • kosher salt and freshly ground black pepper to taste


  • In a heavy bottomed pot or dutch oven, heat olive oil over medium-high heat.
  • Add diced onion and garlic. Cook, stirring as needed, until onion is translucent – about 5-8 minutes.
  • Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil and sugar. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
  • Add the half and half or heavy cream and season to taste with salt and pepper.
  • Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
  • Serve immediately garnished with croutons and french bread on the side.
  • Store in an airtight container in the fridge for up to 5 days or you can freeze the soup for up to 3 months.

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