Panera Creamy Tomato Soup Recipes
PANERA CREAMY TOMATO SOUP COPYCAT RECIPE RECIPE - (3.9/5)
Provided by á-48726
Number Of Ingredients 10
Steps:
- In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes. Add San Marzano peeled tomatoes (juice and all), and chicken stock. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Add the half and half, basil, oregano and season to taste with salt and pepper. Add a pinch of cayenne pepper. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread! Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Recipe Note: I really like San Marzano canned tomatoes, especially for this recipe. I buy the Cento brand and can find it every where from Walmart to Publix.
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- In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
- Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
- Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
- Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
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- Add diced onion and garlic. Cook, stirring as needed, until onion is translucent - about 5-8 minutes.
- Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil and sugar. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
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- Blend the tomato paste, olive oil, dried spices, sugar, and cornstarch in a blender until smooth, then set aside in a bowl.
- Heat up the olive oil in a heavy-bottomed pot over medium high heat. Saute the onion sprinkle it with salt and cook for 3 minutes while stirring occasionally, then add the garlic and cook for 30 seconds more, stirring constantly.
- Reduce the heat to medium and add the tomato slurry. Cook for 5 minutes while stirring to caramelize the paste.
- Increase the heat to medium high and pour in 1/4 cup of vegetable broth. Use a wooden turner to scrape any browned bits off the bottom of the pan.
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- In a large pot, over medium heat add olive oil and add chopped white onion. Sprinkle 1/2 salt teaspoon on top. Saute until onions are transparent.
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