How To Make Panera Bread’s Tomato Soup Recipe at Home

If you are anything like us, the tomato soup is part of your go-to order whenever you head to Panera Bread. There is something about it that simply cannot be duplicated, or at least we thought. Now, thanks to this helpful guide, you can whip up Panera Bread’s tomato soup recipe in your own home. It is much easier than we realized and we are more than happy to share it with all of our readers.

This soup is the perfect choice for anyone in search of hearty, creamy comfort food. This recipe will taste just like the original, allowing those who do not have a Panera Bread close by to enjoy their favorite soup any time they want. There is not a very high barrier of entry here, either. Anyone can make Panera Bread’s tomato soup recipe at home if they are willing to follow the necessary directions. Be sure to read on and learn more!

Tips and Pointers For Preparing This Recipe

In order to nail this recipe and enjoy the same high level of quality that you are used to at Panera Bread, the following tips and pointers are of the utmost importance. Those who take the time and effort to follow them will enjoy a much tastier soup.

Choose The Right Tomatoes

The right tomatoes are always going to make a major difference when preparing a dish of this nature and the Panera Bread tomato soup recipe is certainly a prime example of that. For this soup, Marzano tomatoes are the best choice that you can make. They are sweet and flavorful, ensuring a delicious soup that you are going to want to make over and over again. If you cannot find San Marzano tomatoes in their traditional form, your local grocery store is sure to have a canned version on hand.

Selecting The Right Stock

In many instances, this soup is prepared with veggie stock. Those who wish to add more flavor can swap it out for chicken stock, but the soup will no longer be able to be served to vegetarian diners.

Adding More Flavor

In order to add more flavor to the soup, dried oregano and basil are a must. Do not make the mistake of preparing this soup without them. Basil is a great addition and it is even better if you have fresh basil on hand when you are getting started. This allows you to add a wonderful garnish before the soup is served.

Finding The Proper Sweetness

Some might believe that they should not put any sugar in the soup but in order to enjoy that trademark Panera Bread taste, this is a necessary step. It will bring the sweetness out of your tomatoes and make the soup taste that much better.

Making Your Own Adjustments

Since this is a homemade dish, there are all sorts of adjustments that you are able to make. Feel free to play with the ingredients a bit and tailor the soup to your personal taste. For example, those who are in search of some added heat are able to use red pepper flakes to spice things up a bit. Feel free to get creative!

Can This Soup Be Frozen For Later Usage?

This is one of the most crucial questions that is asked when it comes to any soup and this Panera Bread tomato soup recipe is no different. Who wouldn’t want to have a steady supply of this soup on hand at all times? Fortunately for you, this soup can easily be frozen for later consumption. Quart bags are recommended in these instances.

Use a cup, so that the soup can be transferred into the bag more easily. Make sure that all of the excess air has been squeezed out before storing the extra soup. Once the process is complete, the bags can be placed in the freezer, where they are able to remain for at least 3 to 4 months. If you would like to thaw the soup, it is in your best interests to take it out of the freezer the night before. Those who need a faster thaw will benefit from running the bags under warm water.


  • Olive oil (2 tablespoons)
  • Garlic cloves (6, minced)
  • Large yellow onion (1, diced)
  • San Marzano peeled tomatoes(2 cans, crushed or blended, 28 oz can size)
  • Vegetable stock (1 cup)
  • Sugar (2 tablespoons)
  • Dried oregano (1 teaspoon)
  • Dried basil (1 teaspoon)
  • Half and half or heavy cream (1 cup)
  • Kosher salt and freshly ground black pepper (season the soup to your personal taste)

Cooking Instructions

Step 1:

A heavy-bottomed pot or a Dutch oven is the best choice when it comes time to prepare this soup. Once you are ready to get started, heat the olive oil over medium-high heat before proceeding.

Step 2:

Now, it is time to add your diced onion and garlic. Cook the mixture and continue to stir as needed for at least 5 to 8 minutes. You will know that you are ready to move on to the next step when the onion that you have added has had the chance to become translucent.

Step 3:

The San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil and sugar are all added now. Take the salt and pepper, season the soup and stir up to ensure the proper combination. After these steps are completed, bring the soup to a low simmer. You will now want to cook it uncovered for a period of roughly 12 minutes. Make sure that the soup has thickened before you continue. Keep stirring it occasionally.

Step 4:

The half and half or heavy cream that you have chosen is added now. From there, season the soup to taste with your salt and pepper.

Step 5:

For this step, an immersion blender (or a regular blender, if this is all you have access to) is needed. Puree the soup until there are no larger chunks left.

Step 6:

Now, it is time to serve the soup. In most instances, croutons and/or French bread are provided on the side. They are both great choices to pair with your Panera Bread tomato soup recipe. Garnish the soup immediately before serving.

Step 7:

Once you have had the chance to eat the soup, you are definitely going to want to make sure that you are able to store some for later. As long as you have an airtight container, you can store the soup in the fridge for a period of up to 5 days. If you are using quart bags for storage, it will last in the freezer for up to 3 months.

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