Description
This copycat Panera Bread tomato soup recipe delivers a rich, creamy, and flavorful soup at home. The recipe includes a simple basil pesto swirl to add a zesty, fresh dimension to every spoonful.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced and peeled (4 for soup, 2 for pesto)
- 2 cans (28 oz each) crushed tomatoes
- 4 cups vegetable broth
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream (or full-fat coconut milk)
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1/2 cup extra virgin olive oil
Instructions
- Sauté Aromatics: In a large pot over medium heat, add 2 tablespoons olive oil and diced onion. Cook, stirring frequently, until translucent and soft, about 8-10 minutes. Add 4 cloves of minced garlic and cook for 1 minute until fragrant.
- Simmer Soup Base: Pour in crushed tomatoes, vegetable broth, granulated sugar, salt, and black pepper. Stir well, bring to a gentle simmer, cover, and cook for 20 minutes.
- Puree Soup: Carefully use an immersion blender to puree the soup until completely smooth and silky. Alternatively, transfer in batches to a standard blender and blend until smooth before returning to the pot.
- Finish Creaminess: Stir the heavy cream into the pureed soup until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
- Prepare Pesto Swirl: In a food processor, combine fresh basil leaves, toasted pine nuts, 2 cloves garlic, parmesan cheese, and lemon juice. Pulse several times, then slowly drizzle in the extra virgin olive oil while running until smooth.
- Serve and Garnish: Ladle the hot soup into bowls. Spoon 1-2 teaspoons of fresh basil pesto onto the center of each bowl and gently swirl it in before serving.
Notes
For a dairy-free option, substitute heavy cream with full-fat coconut milk. If the soup is too thick after pureeing, simmer uncovered for an additional 10-15 minutes or stir in extra broth until desired consistency is reached. Store leftover soup in the refrigerator for up to 3-4 days; freeze without cream for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg