Today, I have a copycat version of the Panera Tomato Soup Recipe for you. If you love Panera, especially their vegetarian creamy tomato soup then this is for you!
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.
Great for those days you would much rather just hang out in your PJs. Creamy Tomato soup can be so comforting.
Try teaming this rich vegetarian soup with my Copycat Panera Tuna Sandwich or a crispy grilled cheese sandwich! If you love other soups from the restaurant you should also try my Panera Broccoli Cheddar soup recipe and the now discontinued in the restaurants, Panera Vegetable Soup.
Copycat Panera Tomato Soup
- ½ tablespoon olive oil light or classic
- ½ medium 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
- 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 inversion blender, puree the soup right in the pot.)
- Return all the soup to the pan and stir in the 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 (to taste), Finally, stir in butter (and hot sauce, if you like) to taste.
- To Serve: Garnish with a dollop of sour cream, croutons, and fresh chopped parsley.
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!
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!
Robin Gagnon says
Thanks for the feedback. I am happy you enjoyed it.
Stephanie R says
While I have never had Panera's yours looks amazing. I'm going to had to make this for my family!
This is delicious and tastes exactly like Panera's!
How many does this recipe serve?
Robin Gagnon says
The recipe should provide 7-8 servings of soup.
Delicious! Received lots of compliments and my picky husband loves it!