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Linda

Copycat Panera Tomato Soup

This creamy copycat Panera tomato soup brings the cozy café favorite straight to your own kitchen. Made with crushed tomatoes, sautéed onions and garlic, fresh basil, and a splash of cream, it delivers that rich, velvety texture and balanced tomato flavor you love from Panera—perfect with a grilled cheese on sourdough for the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans (28 ounces / 794g each) crushed tomatoes or about 3 pounds fresh tomatoes, peeled and chopped
  • 3 cups vegetable broth
  • 2 tablespoons fresh basil, chopped plus more for garnish
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon granulated sugar optional, to balance acidity
  • 1/2 cup heavy cream or half-and-half for a lighter soup
  • salt and freshly ground black pepper to taste
Optional Garnishes
  • fresh basil leaves for topping
  • croutons
  • extra heavy cream for a swirl on top
  • grated Parmesan cheese

Equipment

  • Large soup pot or Dutch oven
  • Immersion blender or standard blender
  • Ladle

Method
 

  1. Step 1 – Sauté the aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook for 4–5 minutes, stirring often, until softened and translucent. Stir in the minced garlic and cook for 30–45 seconds more, just until fragrant, being careful not to let it brown.
  2. Step 2 – Build flavor with tomatoes and broth: Add the tomato paste and cook, stirring constantly, for 1–2 minutes until it darkens slightly and smells sweet and rich. Pour in the crushed tomatoes and vegetable broth, stirring to combine everything into a smooth base.
  3. Step 3 – Season and simmer: Stir in the chopped fresh basil, dried oregano, and bay leaf. Season with salt and pepper, then add the optional sugar if your tomatoes taste very acidic. Bring the soup just to a gentle boil, reduce the heat to low, and let it simmer uncovered for 20–25 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
  4. Step 4 – Blend until velvety: Remove the pot from the heat and let cool for about 5 minutes. Discard the bay leaf. Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy. If using a regular blender, carefully blend the soup in batches, filling the jar no more than halfway and venting the lid with a kitchen towel to release steam.
  5. Step 5 – Finish with cream: Return the pureed soup to low heat, if needed. Slowly stir in the heavy cream until fully incorporated. Simmer gently for another 5 minutes without boiling. Taste and adjust the seasoning with more salt, pepper, or a pinch of sugar to balance the acidity.
  6. Step 6 – Serve: Ladle the hot soup into bowls. Garnish with a swirl of cream, fresh basil leaves, crunchy croutons, or grated Parmesan cheese. Serve immediately with grilled cheese or crusty bread for a classic Panera-style meal.

Notes

For a lighter version, substitute half-and-half for the heavy cream or stir in a splash of milk just before serving. If you prefer extra depth of flavor, roast fresh tomatoes and onions before adding them to the pot. Leftover soup keeps well in the refrigerator for 4–5 days and can be frozen for up to 3 months—reheat gently over low heat and avoid boiling after adding cream.