panera tomato soup recipe
Rich, creamy, and smooth. Tastes just like the original without leaving home.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cans San Marzano whole peeled tomatoes
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- Salt and pepper to taste
- 1/2 to 3/4 cup heavy whipping cream or half-and-half
Instructions
- Heat olive oil in a stockpot over medium heat. Drop in a small piece of onion. Sizzle means go.
- Add diced onion and sauté 4 to 5 minutes until translucent. Add garlic and cook 1 minute, stirring constantly.
- Add tomatoes, broth, oregano, basil, sugar, salt, and pepper. Stir to combine.
- Simmer on medium heat for 12 minutes, stirring regularly. Do not scrape the bottom if soup sticks.
- Turn off heat. Add cream and stir until fully incorporated and color shifts to pale orange.
- Blend in batches with a towel held over the blender lid. Start on low and increase gradually.
- Return to pot, taste, adjust seasoning, and serve hot with croutons.
Video
Notes
- San Marzano tomatoes give the best result. Regular canned tomatoes work but may need extra sugar.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- For dairy-free, substitute full-fat coconut cream for the heavy cream.