Panera Bread Creamy Tomato Soup Copycat

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Panera Bread Creamy Tomato Soup Copycat is the chain’s exemplary acclaimed rich soup, that will warm your spirit and make your taste buds glad. Watch the short video instructional exercise beneath and perceive how basic and simple this dish is!

This Creamy Tomato Soup is the thing that I request 90% of when I eat at Panera Bread since it’s actual delightful. We even have a family custom, each time we do an excursion, we generally check the guide and plan to stop for a chomp at Panera Bread. I was all grins when an area opened two squares from my home and now I love to take my child there for after-school supper dates.

He gets his typical Baked Potato Soup or Chicken Wild Rice Soup, with an apple and natural yogurt, and I get the Tomato Soup more often than not. This heavenly natively constructed soup tastes actually like the first! Soul warming, tasty thus rich, you will make it home again and again!

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A conventional bisque is made with lobster, crab or crawfish stock. The word bisque is generally connected with velvety soup or any pureed soup. The primary distinction between a tomato bisque and soup is whether cream has been utilized.


  • 2 tablespoons olive oil
  • 6 garlic cloves (minced)
  • 1 large yellow onion (diced)
  • 2 cans San Marzano peeled tomatoes ((28 oz can sizes) crushed or blended)
  • 1 cup vegetable stock
  • 2 tablespoons sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup half and half or heavy cream
  • kosher salt and freshly ground black pepper (to taste)


  1. In a heavy bottomed pot or dutch oven, heat olive oil over medium-high heat.
  2. Add diced onion and garlic. Cook, stirring as needed, until onion is translucent – about 5-8 minutes.
  3. Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil and sugar. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
  4. Add the half and half or heavy cream and season to taste with salt and pepper.
  5. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
  6. Serve immediately garnished with croutons and french bread on the side.
  7. Store in an airtight container in the fridge for up to 5 days or you can freeze the soup for up to 3 months.


Calories: 118kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 393mg | Potassium: 377mg | Fiber: 1g | Sugar: 10g | Vitamin A: 260IU | Vitamin C: 15.3mg | Calcium: 99mg | Iron: 1.7mg

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