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Our Best Copycat Panera Tomato Soup Recipe (Ready in 30 Mins!)

Is there anything more comforting on a dreary day than a warm, inviting bowl of creamy tomato soup? For many, the version served at Panera is the absolute pinnacle of comfort food. It’s perfectly smooth, wonderfully rich, and pairs beautifully with a crisp, melted grilled cheese sandwich. But what if we told you that you could capture that beloved café experience right at home, in under half an hour? Well, you can. We’ve fine-tuned the method, and we’re delighted to share our definitive Copycat Panera Tomato Soup recipe with you.

This recipe is more than a simple imitation; it’s a bowl full of warmth and comfort. We have meticulously balanced tangy tomatoes, fragrant aromatics, and rich cream to deliver a soup that stands shoulder-to-shoulder with the original. It’s a versatile SoupRecipe that works just as well for a speedy midweek lunch as it does for a relaxed weekend supper. Say goodbye to queues and takeaway costs. With just a handful of basic ingredients and one pot, you are moments away from pure, soupy bliss.

Why You’ll Adore This Recipe

• Savour Cafe-Quality Flavour at Home: We have successfully replicated the signature smooth texture and the balanced tangy-sweet taste that makes the original so popular. You will be astonished by how authentic this PaneraCopycat recipe tastes!
• Effortlessly Quick and Simple: As a 30MinuteMeals hero, this recipe is a lifesaver. With very little preparation and a fuss-free cooking method, you can have a gourmet-standard soup on your table faster than you can choose a film to watch.
• Uses Everyday Pantry Items: You won’t find any complicated or difficult-to-source ingredients in this recipe. Chances are, you already have essentials like tinned tomatoes, onions, and stock ready to go in your cupboards.
• Far More Economical Than Dining Out: Making your favourite soup from scratch is not only more convenient but also much kinder to your wallet. A single batch of this soup serves a whole family for less than the price of one portion out.
• Wonderfully Adaptable: You are the chef! Feel free to tweak the seasonings, add a little extra heat, or even transform it into a vegan masterpiece with a couple of clever substitutions. We will explain how.

Ingredients

• 2 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp plain flour (all-purpose flour)
• 2 tins (400g each) of high-quality crushed tomatoes
• 700ml vegetable stock
• 120ml double cream (heavy cream)
• 1 tbsp granulated sugar
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt to taste (we suggest starting with 1 tsp)
• 1/2 tsp freshly ground black pepper
• Pinch of cayenne pepper (optional, for a tiny bit of warmth)

The brilliance of this recipe is rooted in its simplicity. We use premium tinned tomatoes for the base, ensuring a consistent and robust flavour that can be tricky to replicate with fresh tomatoes out of season. As noted by BBC Good Food, tinned tomatoes hold on to many of their nutrients, making them an excellent choice for your larder. Here is everything you will need:

• 2 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp plain flour (all-purpose flour)
• 2 tins (400g each) of high-quality crushed tomatoes
• 700ml vegetable stock
• 120ml double cream (heavy cream)
• 1 tbsp granulated sugar
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt to taste (we suggest starting with 1 tsp)
• 1/2 tsp freshly ground black pepper
• Pinch of cayenne pepper (optional, for a tiny bit of warmth)

How to Make Our Copycat Panera Tomato Soup

Crafting this soup is a straightforward and satisfying experience. We will walk you through every stage to help you achieve a perfectly smooth, creamy, and flavourful outcome time after time.

1. Soften the Aromatics: In a large saucepan or Dutch oven, melt your butter over a medium heat. Tip in the chopped onion and cook for 5–7 minutes, stirring now and then, until soft and translucent. We want to avoid browning. Now, add the minced garlic and continue to cook for one more minute until it becomes fragrant. This process establishes the delicious flavour base of our soup.
2. Create the Thickening Paste (Roux): Dust the plain flour over the softened onion and garlic. Stir this mixture constantly for 60–90 seconds. The flour will coat the vegetables and soak up the butter, creating a paste. This is a basic roux and our secret weapon for a wonderfully thick and creamy soup free of any lumps.
3. Build the Soup Base: Carefully pour in about 250ml (a cup) of the vegetable stock, whisking as you go to combine it smoothly with the roux. Once blended, slowly add the rest of the stock, followed by the tins of crushed tomatoes. Give everything a good stir to ensure it’s all mixed together.
4. Simmer to Infuse Flavours: Stir in the sugar (vital for balancing the tomatoes’ acidity), dried basil, oregano, salt, pepper, and the optional cayenne. Bring the soup to a gentle simmer. Next, turn the heat down to low, pop the lid on, and allow it to cook for a minimum of 15 minutes. This gives all those lovely flavours a chance to mingle and deepen.
5. Blend for a Velvety Finish: This step is critical for getting that iconic Panera texture. Switch off the heat. Using a stick or immersion blender, carefully blitz the soup directly in the pot until it reaches a completely smooth, velvety consistency. If you don’t own an immersion blender, check our tips further down.
6. Add the Cream: With the soup beautifully smooth, stir in the double cream. Return the pot to a low heat and warm the soup through gently. It is very important not to let it boil, as this can make the cream split. Have a taste and adjust the seasoning if you feel it needs a little more salt or pepper.

Tips for the Perfect Creamy Texture

The texture is a defining feature of this TomatoSoup. Here is how we ensure a silky-smooth result:

• Your Immersion Blender is Your Best Ally: This tool provides the simplest, safest, and tidiest method for blending hot soup. It allows you to control the consistency right in the pot, which means less washing up and a lower risk of accidents.
• How to Use a Standard Blender: If you are using a countertop blender, please be careful. Allow the soup to cool for at least 10 minutes before you start. It is best to work in smaller batches, never filling the jug more than halfway. Take out the small centre cap on the lid and cover the hole with a clean, folded tea towel. This lets steam escape without building up pressure. Hold the lid on securely as you blend.
• The Roux is Essential: The flour-and-butter paste we prepare early on not only gives the soup its body but also adds to its wonderfully rich and creamy feel.

What to Serve with Your Panera Copycat Tomato Soup

A truly great soup is made even better by its accompaniments. Here are some of our favourite partners for this creamy creation:

• The Quintessential Grilled Cheese: It’s a classic pairing for good reason! We recommend a cheese that melts well, such as Cheddar, Gruyère, or Provolone, sandwiched between two thick slices of sourdough.
• Homemade Garlic Croutons: Cut day-old bread into cubes, toss with olive oil, minced garlic, and your favourite herbs, then bake until they are golden brown and perfectly crisp.
• Crusty Bread for Dipping: A warm, rustic baguette or a piece of focaccia is ideal for mopping up every last delicious spoonful from your bowl.
• A Crisp Side Salad: A simple salad of mixed greens tossed in a zesty vinaigrette provides a lovely fresh counterpoint to the richness of the soup.

For a more substantial meal, you could serve a smaller portion of this soup as a starter before a comforting main dish, like our fantastic Garlic Parmesan Chicken Pasta Recipe.

Storing and Reheating Your Soup

This soup is perfect for preparing ahead of time; in fact, the flavours often taste even better on the second day.

• To Store: Allow the soup to cool down completely before transferring it to an airtight container. It can be stored safely in the refrigerator for up to 4 days.
• To Reheat: Gently reheat the soup in a saucepan over a low to medium heat, stirring from time to time until it is thoroughly warmed. Try to avoid letting it boil to preserve its creamy consistency.
• To Freeze: For the best texture, we suggest freezing the soup *before* you add the double cream. Cream has a tendency to separate when it’s thawed. Let the blended soup base cool, then pour it into a freezer-safe container where it will last for up to 3 months. To serve, thaw it overnight in the fridge, reheat on the hob, and finish by stirring in the cream.

FAQ

Conclusion: Your New Favourite Soup Awaits

And there we have it—your complete guide to making one of the most popular café soups in the comfort of your own home. This Copycat Panera Tomato Soup is much more than a set of instructions; it’s a chance to take a moment, appreciate simple, wholesome ingredients, and create a meal that is both wonderfully easy and feels like a special treat. It proves that you don’t need fancy techniques or an extensive ingredient list to cook something utterly delicious.

So, the next time that craving for creamy tomato soup strikes, you’ll know exactly what to do. Grab your favourite pot, assemble your ingredients, and prepare to be utterly charmed by this smooth, comforting, and flavour-rich soup. If you love this kind of simple, satisfying meal, we are sure you will also enjoy our easy Low Carb Chicken Casserole for another no-fuss dinner inspiration.

We are eager to hear how your soup turns out! Did you serve it with the perfect grilled cheese? Did you put your own unique spin on it? Please share your experiences in the comments section below, and remember to pass this recipe on to another soup enthusiast!

Recipe Card

Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 2 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp plain flour
• 2 tins (400g each) crushed tomatoes
• 700ml vegetable stock
• 120ml double cream
• 1 tbsp granulated sugar
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Pinch of cayenne pepper (optional)

Instructions

1. In a large pot, melt butter over medium heat. Sauté the onion until soft (5-7 mins), then add garlic and cook for 1 more minute until fragrant.
2. Stir in the flour to create a paste (roux) and cook for 60-90 seconds. Gradually whisk in the vegetable stock, then add the crushed tomatoes, sugar, basil, oregano, salt, pepper, and optional cayenne.
3. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavours to meld.
4. Turn off the heat and use an immersion blender to blend the soup directly in the pot until completely smooth and velvety.
5. Stir in the double cream and warm through gently over low heat. Do not boil. Adjust seasoning if needed and serve hot.

Nutrition (per serving, approx.): Calories: 268, Carbs: 25g, Protein: 4g, Fat: 17g

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