Panera Bread Tomato Soup Recipe

Savory vine-ripened tomatoes and rich heavy cream elevate this Panera Bread tomato soup to a velvety favorite you’ll always want at the heart of your lunch table. It’s delicious with a crusty sourdough bread bowl, a classic grilled cheese sandwich, extra cracked black pepper, a glass of chilled iced tea; in fact most things.

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Panera Bread Tomato Soup Recipe Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• Two (28-ounce) cans crushed tomatoes (San Marzano style preferred)
• 2 cups low-sodium chicken or vegetable stock
• 1 tablespoon granulated sugar (to balance acidity)
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup heavy cream
• Fresh basil leaves or croutons for garnish

How To Make Panera Bread Tomato Soup Recipe

1. Sauté the aromatics: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onions and cook for about 5 to 7 minutes, stirring occasionally. You want them to be soft, translucent, and just starting to turn golden, which provides the sweet foundation for the soup.
2. Build the tomato base: Stir in the minced garlic and cook for just one minute until the fragrance is released. Pour in the two large cans of crushed tomatoes along with their juices. Add the chicken or vegetable stock, sugar, dried oregano, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
3. Simmer for depth: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot partially with a lid and let it simmer for 20 to 25 minutes. This simmering stage is vital because it allows the tomatoes to break down further and the flavors of the herbs and garlic to fully infuse the broth.
4. Purée for silkiness: Use an immersion blender (stick blender) directly in the pot to purée the soup until it is completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard stand blender. If using a stand blender, be sure to hold the lid down with a kitchen towel to prevent steam pressure from causing splashes.
5. Cream and finish: Once the soup is velvety smooth, return it to a very low heat. Pour in the heavy cream and stir gently until the color shifts to that iconic creamy orange-red. Let it heat through for another 2 to 3 minutes, but do not let it reach a boil, as this can cause the cream to separate.
6. Garnish and serve: Give the soup one final taste test and adjust the salt or pepper if needed. Ladle the hot soup into deep bowls or hollowed-out sourdough bread bowls. Garnish with a few torn fresh basil leaves or a handful of golden croutons and serve immediately.

Recipe Tips

• Tomato Selection: For the most authentic Panera flavor, look for San Marzano style canned tomatoes. They are naturally sweeter and less acidic than standard varieties, which creates a more complex and “premium” tasting soup.
• The Sugar Secret: Don’t skip the tablespoon of sugar! Tomatoes are naturally acidic, and a small amount of sweetness is essential to neutralize that bite and mimic the specific flavor profile used in the cafe.
• Texture Control: If you prefer a more rustic “Panera at home” feel, only blend three-quarters of the soup. This leaves some small chunks of tomato and onion for a bit of cheeky texture.
• Dairy Substitutes: If you want a slightly lighter version, you can substitute the heavy cream with half-and-half or whole milk, though the soup will be a bit thinner and less indulgent.

What To Serve With Panera Bread Tomato Soup Recipe?

This Panera Bread Tomato Soup Recipe is a rich, comforting meal that needs a cheesy or crunchy pairing! A Classic Grilled Cheese on Sourdough is the absolute quintessential choice for dipping. For a lighter lunch, a Fuji Apple Chicken Salad provides a lovely sweet-and-savory contrast that pairs perfectly with the warm tomatoes! A side of Garlic Herb Croutons or a glass of Chilled Lemonade pairs wonderfully with the creamy, herb-infused notes.

How To Store Panera Bread Tomato Soup Recipe

• Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even better the next day.
• Reheat: Warm gently on the stovetop over low heat, stirring frequently to keep the cream emulsified. Avoid a rolling boil.
• Freezing: You can freeze this soup for up to 3 months. However, for the best results, freeze the soup before adding the heavy cream. When you’re ready to eat, thaw, reheat, and stir the fresh cream in at the very end.

Panera Bread Tomato Soup Recipe Nutrition Facts

• Calories: 245 kcal (per serving)
• Total Fat: 16 g
• Saturated Fat: 10 g
• Cholesterol: 45 mg
• Sodium: 720 mg
• Total Carbohydrates: 22 g
• Sugar: 14 g
• Protein: 4 g
• Fiber: 3 g

Nutrition information is estimated and may vary based on specific brands of tomatoes and cream used.

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