Craving that velvety smooth, perfectly tangy tomato soup you get at Panera Bread? Forget the drive-through and the cost! This recipe will teach you how to make a copycat version right in your own kitchen. It's surprisingly easy, incredibly delicious, and perfect for a quick weeknight dinner or a cozy weekend lunch. Get ready to experience the comforting warmth of homemade, restaurant-quality creamy tomato soup. This easy recipe is a fantastic addition to your healthy meal repertoire, offering a delicious and satisfying dish without the fuss.
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup heavy cream or coconut cream for a vegan option
- 1 teaspoon sugar
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a flavorful base for your soup.
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Simmer the Soup: Add the crushed tomatoes, tomato sauce, vegetable broth, sugar, basil, oregano, and red pepper flakes (if using) to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour for a deeper flavor. The longer it simmers, the richer the taste becomes.
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Blend for Creaminess: Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Work in batches if using a regular blender. Be cautious when blending hot liquids.
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Stir in Cream: Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and heat through gently. Do not boil. Season with salt and pepper to taste.
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Serve and Enjoy: Ladle the creamy tomato soup into bowls. Garnish with fresh basil leaves, if desired. Serve with grilled cheese sandwiches, crusty bread, or a simple salad for a complete and satisfying meal.
Tips and Variations:
- For a smoother soup: Strain the soup through a fine-mesh sieve after blending for an exceptionally smooth texture.
- Add sweetness: A touch of brown sugar or maple syrup can enhance the natural sweetness of the tomatoes.
- Boost the flavor: A bay leaf added during the simmering process will add a subtle depth of flavor. Remove before blending.
- Make it vegan: Substitute heavy cream with full-fat coconut milk for a delicious vegan version.
- Add vegetables: Roasted red peppers or carrots add sweetness and vibrant color. Sauté them with the onions for extra flavor.
- Spice it up: Adjust the amount of red pepper flakes to your preferred level of heat.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 (depending on cream type and additions) Fat: 15-20g Protein: 5-7g Carbohydrates: 20-25g
This homemade creamy tomato soup recipe is a fantastic example of delicious and healthy meals you can easily prepare at home. It’s a quick dinner idea that's perfect for busy weeknights, and the best part? It tastes just as good—if not better—than your favorite restaurant's version! Enjoy this easy recipe and all the delicious possibilities of homemade cooking.