Copycat Panera Bread Creamy Tomato Soup recipe that makes the creamy tomato soup just like is served at the restaurants!
Course Soup
Cuisine American
Keyword Panera Tomato Soup, Tomato Bisque
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Calories 200kcal
Author Robin Gagnon
Ingredients
½tablespoonolive oillight or classic
½medium yellow onionchopped
1medium carrotschopped
1celery ribchopped
3clovesgarlic finely minced
½teaspoonred pepper flakes
basilto taste
salt and pepperto taste
2bay leaves
3tablespoonsflour
3 ½cupslow sodium chicken stock(or vegetable stock for vegetarian version)
28oz fire 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
parsleyoptional
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.