There's something so cozy about a big bowl of creamy tomato soup, especially when it reminds you of Panera's classic. While this isn't their exact recipe, it's pretty darn close-and honestly, I think it tastes even better because you made it yourself.
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The best part? This soup comes together with simple pantry staples, fresh herbs, and a little creaminess that makes every spoonful comforting. Pair it with a grilled cheese sandwich and you've got the ultimate weeknight dinner.
If you love this recipe, you should also try the creamy roasted red pepper soup for another easy weeknight favorite.
Why homemade Panera tomato soup is worth it
Panera's tomato basil soup is famous for its creamy, rich texture and herby finish. But making it at home means you can:
- Choose your own fresh ingredients
- Adjust the creaminess to your taste
- Keep it vegetarian with a simple swap
- Enjoy it piping hot right out of the pot
Plus, it's surprisingly quick. Once your onions and garlic hit the pan, you'll have soup on the table in about 30 minutes.
Key Ingredients
I tested this recipe a few different ways before landing on the version I'm sharing today. Here's what makes this soup so good:
- Canned tomatoes - San Marzano peeled tomatoes are my go-to. They have the richest flavor and make the creamiest soup.
- Heavy cream - this gives the soup its signature silky texture. You can swap in half-and-half or evaporated milk for something lighter.
- Chicken broth - use vegetable broth if you'd like to keep things vegetarian. I recommend low-sodium so you can season as you go.
- Sugar - just a pinch helps balance the acidity of the tomatoes.
- Basil - fresh basil is best, roughly chopped. If you're using dried, stick to about 2 teaspoons.
Step-by-step instructions
Making homemade tomato soup is easier than you think. Let's walk through it together.
Sauté the aromatics
In a large Dutch oven, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds (careful not to let it burn!). Stir in chopped onion and cook until soft and translucent.
Add tomatoes and broth
Pour in the canned tomatoes (with their juices), chicken broth, and a pinch of sugar. Bring everything to a gentle simmer and let it cook uncovered for about 12 minutes, until the soup thickens a bit.
Stir in cream and herbs
Add the heavy cream, fresh basil, oregano, and red pepper flakes. Season with salt and black pepper.
Blend until smooth
Use an immersion blender right in the pot to puree the soup until creamy. If you don't have one, carefully transfer the soup to a regular blender in batches-just watch for hot splatters.
Serve and enjoy
Stir in grated parmesan (optional) and serve hot with croutons, crusty bread, or a classic grilled cheese.
Chef's tips and variations
- Fresh tomatoes - if you want to use garden tomatoes, try roasting them first to bring out a deeper flavor.
- Extra creamy - add more cream or even a spoonful of sour cream for a thicker, pinker soup.
- Tomato paste - for an even richer tomato taste, stir in a tablespoon or two.
- Blender safety tip - if transferring to a blender, place a kitchen towel over the lid to prevent spills.
FAQs about Panera tomato soup
The base is canned tomatoes, broth, onion, garlic, heavy cream, and fresh basil. Some versions add sugar, oregano, and a bit of tomato paste.
Yes, but canned San Marzano tomatoes give the best, most consistent flavor. Fresh tomatoes are less rich unless roasted first.
Not at all! Half-and-half or evaporated milk work fine, though the soup won't be quite as velvety.
Definitely. Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
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📖 Recipe
Panera Bread Tomato Soup Recipe
There’s nothing like a cozy bowl of creamy tomato soup, especially when it tastes just like Panera’s—but better, because you made it yourself. Quick, easy, and so comforting.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 (28-ounce) cans San Marzano peeled tomatoes
- 1 ½ cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon sugar
- ½ cup heavy cream
- ¼ cup fresh basil, chopped (or 2 teaspoons dried basil)
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- Salt and black pepper, to taste
- Grated parmesan cheese (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add garlic and sauté for 30 seconds, then add chopped onion and cook until soft.
- Pour in canned tomatoes with juice, chicken broth, and sugar. Simmer uncovered for 12 minutes.
- Stir in heavy cream, fresh basil, oregano, and red pepper flakes. Season with salt and pepper.
- Use an immersion blender to puree the soup until smooth, or blend in batches.
- Stir in grated parmesan if using and serve hot with croutons or grilled cheese.
Notes
To freeze, cool soup completely and store in freezer-safe containers for up to 3 months. Reheat gently on the stovetop. For extra creaminess, add a bit more cream or a spoonful of sour cream. For richer flavor, add 1-2 tablespoons of tomato paste. Always be careful when blending hot liquids—cover blender lid with a kitchen towel to avoid spills.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 580mgCarbohydrates: 20gFiber: 3gSugar: 8gProtein: 4g
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