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A delicious plate of Copycat Panera Creamy Tomato Soup

Copycat Panera Creamy Tomato Soup

This copycat Panera creamy tomato soup is a comforting classic with a slightly tangy flavor and vibrant color.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 221
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 spray cooking spray
  • 1 head garlic
  • 1 yellow onion
  • 2 cucchiai olive oil
  • 56 ounce whole peeled San Marzano tomatoes undrained
  • 240 ml vegetable stock or chicken stock
  • 2 cucchiai agave syrup
  • 8 sprigs fresh basil coarsely chopped
  • 8 sprigs fresh oregano coarsely chopped
  • 1 cucchiaino red pepper flakes
  • 120 ml heavy cream or half-and-half
  • salt and freshly ground black pepper to taste

Equipment

  • Dutch Oven
  • Blender

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C) and spray a baking sheet with cooking spray.
  2. Place the garlic bulb and onion on the prepared sheet and roast until very tender, about 40 to 45 minutes. Remove from the oven and let cool.
  3. Chop half of the roasted onion and release 4 roasted garlic cloves. Set aside the remaining onion and garlic.
  4. In a Dutch oven, heat olive oil over medium heat. Add the chopped roasted onions and garlic cloves, cooking and stirring until fragrant, about 1 minute.
  5. Add both cans of San Marzano tomatoes (including juice), vegetable stock, and agave syrup. Bring to a simmer and cook until thickened, approximately 15 minutes.
  6. Transfer the tomatoes, remaining onion and garlic, fresh basil, and fresh oregano into a food processor or blender. Blend until smooth.
  7. Return the soup mixture to the Dutch oven, add the heavy cream, and season with salt and pepper. Simmer on low to medium heat for 5 to 10 minutes to allow the flavors to meld together.

Notes

For a vegan version, substitute the heavy cream with coconut milk or a non-dairy cream alternative.