Name: Copycat Panera Creamy Tomato Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Copycat
Ingredients: Cooking spray; 1 Garlic bulb; 1 Yellow Onion; 2 tablespoon Olive Oil; 2 (28 oz) Cans San Marzano Peeled Tomatoes, undrained; 1 Cup Vegetable Stock or Chicken Stock; 2 tablespoon Agave syrup; 8 Sprigs of Fresh Basil, coarsely chopped; 8 Sprigs of Fresh Oregano, coarsely chopped; 1 Teaspoon Red Pepper Flakes; ½ Cup Heavy Cream or Half and Half; Salt and freshly ground black Pepper to taste

Copycat Panera Creamy Tomato Soup

This copycat Panera creamy tomato soup is a classic, comforting, slightly tangy, and with a vibrant color. In this recipe, roasting the onions and garlic intensifies the flavor, and heavy cream enhances the soup's rich texture.

1 hr 10 min total 15 min prep 55 min cook 4 221 cal

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet sheet with cooking spray. Place garlic bulb and onion on the prepared sheet.
2 Roast until very tender, 40 to 45 minutes; remove from oven and let cool until cool enough to handle.
3 Chop half the onion; release 4 garlic cloves. Set aside remaining onion and garlic.
4 Heat olive oil in a Dutch oven over medium heat. Add chopped roasted onions and 4 roasted garlic cloves to the hot oil, and cook and stir until fragrant, up to 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, about 15 minutes.
6 Carefully transfer tomatoes and some of the liquid, remaining onion, remaining garlic, fresh basil, and fresh oregano into a food processor or blender. Blend until there are no chunks.
7 Add soup mixture back into the Dutch oven along with heavy cream. Season with salt and pepper. Simmer on low to medium heat for 5 to 10 minutes to allow flavors to meld together.