By Robin Gagnon | Updated on
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Today, I have a copycat version of the Panera Tomato Soup Recipe for you. If you love Panera Bread restaurant, and especially their vegetariancreamy tomato soup then this is for you!
This homemade tomato soup recipe is great for those days you would much rather just hang out in your PJs. Creamy Tomato soup can be so comforting.
Do you love Panera's Creamy Tomato Soup? Well, I have a copycat recipe for you, so you can still enjoy this delicious vegetarian creamy tomato soup at home, when you can't make it to an actual Panera Bread location.
How to Make Panera Bread Tomato Soup
Let's prepare a pot of this panera creamy tomato soup. It is quite easy to make and I will walk you through it. Jump down to the printable recipe card if you prefer.
The recipe makes 6 servings.
Prep Time: 15 mins | Cooking Time: 30 mins
What you need to Make the Tomato Soup
Here is everything required to make this easy tomato soup.
- ½tablespoonolive oillight or classic
- ½medium onionchopped
- 1medium carrotschopped
- 1celery ribchopped
- 3clovesgarlicfinely minced
- ½tspred pepper flakes
- basilto taste
- salt and black pepperto taste
- 2bay leaves
- 3tablespoonsflour
- 3 ½cupslow sodium chicken stock(or vegetable stock for vegetarian version)
- 28ozfire roasted tomatoescan, diced, drained (or you can use 8 fresh tomatoes,diced)
- ¼cuptomato paste
- ½tbssugar
- ½cupheavy cream
- 2tablespoonsunsalted butter
- hot sauceto taste (optional)
- croutonsoptional
- sour creamoptional
- fresh basil or parsley optional garnish
You will also need a Dutch oven or other good soup pot.
Preparing
Put olive oil in a large stockpot over medium heat.
Once hot, add onion, carrot, celery & garlic. Stir to coat with oil, then add salt, pepper, and pepper flakes (a couple pinches of each).
Stir frequently until the veggies are lightly browned.
Sprinkle the flour over the veggies and stir to evenly coat.
Pour in chicken stock.
Add tomatoes, tomato paste, bay and sugar. Stir. Bring to a boil, then reduce to simmer and cover. Simmer for 15 minutes, then remove from burner and retrieve the bay leaves.
Pour the mixture to a blender till ¾ of the way full, and puree. Temporarily, pour puree into a bowl, while repeating the pureeing with remaining soup. (If you have an immersion blender, you can puree soup right in the pot.)
Return all the pureed soup to the pan and stir in the butter and cream. Turn burner on to medium, and cook for 5 minutes, stirring regularly.
Give the tomato bisque a final seasoning, with salt & pepper and adding in the basil or fresh chopped parsley (to taste). Add hot sauce, (if you like) to taste.
To Serve: Garnish with a dollop of sour cream or croutons
Serving
Try teaming this rich vegetarian soup with my Copycat Panera Tuna Sandwich or a crispy grilled cheese sandwich! It is also great in a soup and salad pairing. A simple tossed salad with my copycat Chick-fil-a Avocado Lime Ranch dressing would be an excellent choice.
Storing the Soup
Whether you want to make a pot of this copycat Panera tomato soup ahead of time or need to store leftovers, it holds well.
Simply cool the soup to room temperature, then seal in an airtight container and place in the refrigerator or freezer. It will last for up to 4 days in the fridge and as long as 3 months when frozen.
If you love soups and enjoy making copycat recipes you should also try my other Panera Bread soups; Panera Broccoli Cheddar soup recipe and the now discontinued in the restaurants, Panera Vegetable Soup. My Olive Garden Minestrone Soup Recipe is also quite popular.
Copycat Panera Tomato Soup
Copycat Panera BreadCreamy Tomato Soup recipe that makes the creamy tomato soup just like is served at the restaurants!
4.95 from 34 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Panera Tomato Soup, Tomato Bisque
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 servings
Calories: 200kcal
Author: Robin Gagnon
Ingredients
- ½ tablespoon olive oil light or classic
- ½ medium yellow onion chopped
- 1 medium carrots chopped
- 1 celery rib chopped
- 3 cloves garlic finely minced
- ½ teaspoon red pepper flakes
- basil to taste
- salt and pepper to taste
- 2 bay leaves
- 3 tablespoons flour
- 3 ½ cups low sodium chicken stock (or vegetable stock for vegetarian version)
- 28 oz fire roasted tomatoes can, diced, drained (or you can use 8 fresh tomatoes,diced)
- ¼ cup tomato paste
- ½ tbs sugar
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- hot sauce to taste (optional)
- croutons optional
- sour cream optional
- parsley optional
Instructions
Put olive oil in a large stockpot over medium heat.
Once hot, add onion, carrot, celery and garlic. Stir to coat with oil, then add salt, pepper, and pepper flakes (a couple pinches of each). Stir frequently until the veggies are lightly browned.
Sprinkle the flour over the veggies and stir to evenly coat.
Pour in chicken stock.
Add tomatoes, tomato paste, bay and sugar. Stir. Bring to a boil, then reduce to simmer and cover. Simmer for 15 minutes, then remove from burner and retrieve the bay leaves.
Pour the mixture to a blender till ¾ of the way full, and puree. Temporarily, pour puree into a bowl, while repeating the pureeing with remaining soup. (If you have an immersion blender, puree the soup right in the pot.)
Return all the pureed soup to the pan and stir in the cream and butter. Turn burner on to medium, and cook for 5 minutes, stirring regularly.
Give the tomato bisque a final seasoning, with salt and freshly ground black pepper. Add in the basil (to taste).
To Serve: Garnish with a dollop of sour cream, croutons, and fresh chopped parsley or more basil.
Notes
For an authentic Panera experience, make homemade croutons from focaccia bread to serve with the soup.
Storing
Seal cooled copycat panera tomato soup in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 200kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 380mg | Potassium: 326mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2884IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg
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Reader Interactions
Comments
John says
I've only been to Panera once, but a good tomato soup is something I'm always going to try. I'll have to bookmark this and try it out in a few months when the weather is more conducive to soup. Thanks for the recipe!
Reply
Vickie says
Fantastic tomato soup! I didn't have enough chicken stock on hand, so used half chicken and half beef stock. Otherwise I followed your recipe exactly! This is a Keeper! Thanks!
Reply
Robin Gagnon says
Thanks for the feedback. I am happy you enjoyed it.
Reply
Stephanie R says
While I have never had Panera's yours looks amazing. I'm going to had to make this for my family!
Reply
Lisa says
This is delicious and tastes exactly like Panera's!
Reply
McKenzie says
How many does this recipe serve?
Reply
Robin Gagnon says
The recipe should provide 6-8 servings of soup.
Reply
Kathy says
Delicious! Received lots of compliments and my picky husband loves it!
Reply
