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copycat panera tomato soup

Copycat Panera Tomato Soup

Prep Time 10 mins
Cook Time 30 mins
Servings 6
Calories 118 kcal


  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 large yellow onion, diced
  • 2 cans San Marzano peeled tomatoes (28 oz can size) crushed or blended
  • 1 cup vegetable stock
  • 2 tbsp sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 cup half and half or heavy cream 
  • kosher salt and freshly ground black pepper  (to taste)


  • First, heat olive oil over medium-high heat in a large soup pot. Then add the diced onion and garlic. Cook until the 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 and cook uncovered, for 12 minutes or until it has thickened. Be sure to stir occasionally.
  • Add the half and half or heavy cream and season to taste with salt and pepper.
  • Carefully transfer the soup to a blender, and puree it until there are no large chunks left.
  • Garnish with croutons and french bread on the side and serve hot.


  • You can store this soup in an airtight container in the fridge for up to five days or you can freeze the soup for up to three months.