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Panera Creamy Tomato Soup Copycat Recipe Recipe

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This recipe for Panera Creamy Tomato Soup Copycat Recipe is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
4 garlic cloves, minced
1 large onion, diced
1 (28 oz) cans diced tomatoes
1 cup chicken stock (or vegetable stock)
1 tablespoon sugar
1/4 cup heavy cream
8 large fresh basil leaves, roughly chopped, or 2 tablespoons of crushed basil
1/4 tsp. dried oregano
1/2 tsp red pepper flakes
kosher salt and freshly ground black pepper, to taste
1/3 cup shredded parmesan cheese, optional
buttery croutons, option topping
Directions:
Directions:
In a heavy bottomed pot, 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 diced tomatoes, juice and all, chicken or vegetable 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 a blender, puree soup until there are no large chunks left. OPTIONAL: serve topped with buttery croutons. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

 

 

 

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