Description
This homemade version of Panera’s creamy tomato basil soup delivers rich, velvety texture and perfectly balanced flavor using quality canned tomatoes, a classic mirepoix, and a touch of heavy cream. It’s a comforting, easy-to-make soup ideal for cozy lunches or dinners.
Ingredients
Scale
- 2 (28 oz) cans whole peeled tomatoes
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp sugar (optional)
- ¼ cup fresh basil, chopped
- Salt and black pepper, to taste
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery; sauté for 8–10 minutes until soft.
- Add garlic and cook for 1 minute. Add canned tomatoes with juice and gently break them up.
- Stir in broth, bay leaf, salt, and pepper. Bring to a boil, then simmer covered for 30 minutes.
- Remove bay leaf. Use an immersion blender to puree until smooth.
- Stir in heavy cream and basil over low heat. Adjust seasoning; add sugar if needed.
Notes
For a dairy-free version, replace butter with olive oil and use full-fat canned coconut milk instead of cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 9 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: Panera tomato soup, creamy tomato basil soup, copycat recipe, comfort food