Description
This Panera Bread-inspired tomato soup recipe offers a rich and creamy blend of roasted San Marzano tomatoes, fresh vegetables, and aromatic basil. Perfectly balanced with cream and subtle seasoning, this comforting soup makes a delicious starter or a light meal when paired with your favorite bread or croutons.
Ingredients
Scale
Vegetables
- 2 pounds San Marzano or Roma tomatoes, halved
- 1 small yellow onion, chopped
- 2 medium carrots, chopped
- 4 garlic cloves, peeled
- 1/4 cup fresh basil leaves, torn
Fats & Dairy
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional topping)
Liquids & Broth
- 3 cups vegetable broth
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
Optional Toppings
- 1/2 cup croutons
Instructions
- Roast Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes and garlic cloves on a baking sheet, drizzle them with olive oil, and roast for 30 to 35 minutes until they are softened and have developed a slight caramelization to enhance their natural sweetness.
- Sauté Aromatics: In a large pot, heat the butter and remaining olive oil over medium heat. Add the chopped onion and carrots, sautéing for 5 to 7 minutes until the vegetables become tender and fragrant, creating a flavorful base for the soup.
- Combine Roasted Ingredients with Broth: Add the roasted tomatoes and garlic to the pot with the sautéed vegetables. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for 10 to 15 minutes to blend the flavors together.
- Blend the Soup Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until the soup is completely smooth and creamy, ensuring a velvety texture.
- Finish with Cream and Seasonings: Stir in the heavy cream, torn basil leaves, salt, pepper, and sugar if using. Simmer the soup for an additional 5 minutes, allowing the flavors to meld and adjusting seasoning as needed.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese and croutons if desired for added texture and flavor.
Notes
- Roasting the tomatoes deepens their flavor and adds sweetness to the soup.
- Using an immersion blender keeps clean up easier and blends soup directly in the pot.
- The sugar is optional and helps to balance the acidity of tomatoes if needed.
- For a dairy-free option, substitute the heavy cream with coconut milk or omit it.
- This soup pairs wonderfully with a grilled cheese sandwich or crusty bread.
