Panera tomato soup is two cans of San Marzano tomatoes simmered with onion, garlic, chicken stock, basil and a splash of heavy cream, then blended smooth, ready in 40 minutes. That makes this Panera tomato soup recipe a one-pot lunch or light dinner that pairs with grilled cheese the way it is supposed to.
Using San Marzano tomatoes instead of regular canned tomatoes is the step that separates this from every other tomato soup recipe. The author tested both and says San Marzano won by a landslide, with a richer, more complex flavour that regular canned tomatoes could not match. If you cannot find them, roast fresh tomatoes first to concentrate the flavour before adding them to the pot.
The cream is only a quarter cup across four servings, which is why this lands at 197 calories instead of the 500 or 800 you see in most creamy soup recipes. That restraint keeps the tomato forward rather than turning it into a cream soup that happens to be orange. Swap in half and half or stir in a spoonful of sour cream if you want it richer.
Panera Tomato Soup
Course: Soups, LunchCuisine: AmericanDifficulty: Easy4
servings10
minutes30
minutes197
kcalSan Marzano peeled tomatoes simmered with sautéed garlic and onion in chicken stock, finished with heavy cream, fresh basil, oregano and red pepper flakes, then blended until smooth and stirred with parmesan. Six ingredients that matter, one pot, no roux.
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz) cans San Marzano peeled tomatoes, do not drain
1 cup chicken stock, or vegetable stock
1 tablespoon sugar
1/4 cup heavy cream, or half and half
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1/3 cup shredded parmesan cheese, optional
Croutons, optional garnish
Directions
- Sauté the aromatics:Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant. Add the onion and cook, stirring as needed, until translucent, about 8 minutes.
- Simmer the tomatoes:Add the San Marzano tomatoes with all their juice, chicken stock and sugar. Bring to a low simmer and cook uncovered for 12 minutes until thickened.
- Add the cream and herbs:Stir in the heavy cream, basil, oregano and red pepper flakes. Season with salt and pepper to taste.
- Blend until smooth:Use an immersion blender to puree the soup until no large chunks remain. If using a regular blender, work in batches and cover the lid with a kitchen towel.
- Finish and serve:Stir in the parmesan cheese and serve hot, topped with croutons if desired.
FAQs
Do you have to use San Marzano tomatoes?
No, but the author tested both and says the difference is not close. San Marzano tomatoes have a sweeter, deeper flavour with less acidity than standard canned tomatoes. If you use regular crushed or diced tomatoes, you may need more sugar to balance the sharpness, and the final colour will be less vibrant.
Can you make this without an immersion blender?
Yes. Let the soup cool slightly, then carefully transfer it in batches to a regular blender. Hold a kitchen towel over the lid because hot soup expands and splatters. Blend until smooth, pour back into the pot and reheat gently. A food processor also works but tends to leak liquid from the bottom seal.
Why does the recipe cook uncovered?
Simmering without a lid lets liquid evaporate, which concentrates the tomato flavour and thickens the soup naturally. Covering it traps the steam and leaves you with a thinner, more watery result. Use a pot taller than you think you need, since uncovered tomato soup splatters.
Can you make this in a slow cooker?
Yes, and the author confirmed how in the comments. Sauté the garlic and onion first for best flavour, then add everything except the cream to the slow cooker. Cook on high for a few hours or low for up to 8 hours. Blend with an immersion blender right in the pot, then stir in the cream just before serving.
How do you store and freeze this soup?
Cooled soup keeps in an airtight container in the fridge for up to 5 days. It freezes for up to 3 months in freezer bags or containers with headspace left for expansion. Thaw overnight in the fridge before reheating on the stove over medium heat, or loosely covered in the microwave.
