Panera Bread's tomato soup is a beloved classic, known for its rich, creamy texture and bright, tangy tomato flavor. While the exact recipe remains a closely guarded secret, we can get remarkably close with a homemade version that captures the essence of this iconic soup. This recipe focuses on achieving that signature Panera taste, focusing on fresh, high-quality ingredients and a careful balance of flavors.
What Makes Panera's Tomato Soup Unique?
Before diving into the recipe, let's explore what sets Panera's tomato soup apart. It's not just your average tomato soup; it boasts a velvety smooth texture, a slightly sweet and tangy flavor profile, and a depth of flavor that hints at simmered tomatoes and perhaps a touch of creaminess. This recipe aims to replicate those key characteristics.
Panera Bread Tomato Soup Recipe: A Home Cook's Best Attempt
This recipe uses readily available ingredients to create a soup that closely mimics the Panera experience. Feel free to adjust seasoning to your personal preference.
Yields: 6 servings Prep time: 20 minutes Cook time: 45 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes (high quality is key!)
- 14.5 ounces canned diced tomatoes, undrained
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream or coconut cream (for vegan option) – optional, but recommended for creaminess
Instructions:
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Simmer the tomatoes: Stir in the crushed tomatoes, diced tomatoes, vegetable broth, sugar, oregano, basil, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour for a deeper flavor. The longer it simmers, the richer the flavor will become.
- Blend (optional): For a smoother consistency closer to Panera's, carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
- Season and finish: Return the soup to the pot (if blended). Stir in the heavy cream or coconut cream (if using). Season with salt and pepper to taste. Heat through gently, but do not boil.
Frequently Asked Questions (FAQs)
Can I make this soup without cream?
Yes, absolutely! The soup will still be delicious without the cream, though it will have a slightly thinner consistency. The cream adds richness and a velvety texture.
What kind of tomatoes should I use?
Using high-quality canned crushed tomatoes is key to achieving a rich, deep tomato flavor. Look for brands known for their quality ingredients. San Marzano tomatoes are an excellent choice.
Can I make this soup in a slow cooker?
Yes! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Blend as desired before serving.
How can I make this soup vegan?
Simply substitute the heavy cream with full-fat coconut cream for a delicious vegan version. Ensure your vegetable broth is also vegan-friendly.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing in airtight containers in the freezer for up to 3 months.
This recipe offers a delicious and satisfying attempt at recreating the magic of Panera Bread's tomato soup at home. Experiment with seasonings and additions to perfect it to your taste! Remember that the key is using quality ingredients and allowing the flavors to meld together through a slow simmer. Enjoy!
