Description
A creamy and comforting Panera Bread-inspired tomato soup featuring roasted San Marzano tomatoes, sautéed vegetables, and fresh basil, finished with a touch of heavy cream for richness. Perfect for a cozy meal, this soup is topped with optional Parmesan cheese and croutons for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 2 pounds San Marzano or Roma tomatoes, halved
- 1 small yellow onion, chopped
- 2 medium carrots, chopped
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh basil leaves, torn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional)
Optional Toppings
- 1/4 cup grated Parmesan cheese
- 1/2 cup croutons
Instructions
- Roast the Tomatoes and Garlic: Preheat the oven to 400°F (200°C). Place the halved tomatoes and peeled garlic cloves on a baking sheet. Drizzle them with olive oil and roast for 30 to 35 minutes until they become softened and slightly caramelized, enhancing their natural sweetness.
- Sauté Onion and Carrots: While the tomatoes roast, heat the butter and the remaining olive oil in a large pot over medium heat. Add the chopped onion and carrots. Cook them for 5 to 7 minutes, stirring occasionally, until they are tender and fragrant.
- Add Roasted Vegetables and Broth: Transfer the roasted tomatoes and garlic to the pot with the sautéed vegetables. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for 10 to 15 minutes so the flavors meld together.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until smooth, then return to the pot.
- Finish the Soup: Stir in the heavy cream, torn fresh basil leaves, salt, pepper, and optional sugar. Simmer the soup for an additional 5 minutes to allow the flavors to combine and the soup to warm through.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese and croutons if desired. Enjoy this rich and flavorful tomato soup as a comforting meal.
Notes
- Roasting the tomatoes enhances their natural sweetness and adds depth to the soup’s flavor.
- Sugar is optional and can balance the acidity of the tomatoes if desired.
- Use a high-quality vegetable broth for the best flavor.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make the soup dairy-free, substitute heavy cream with coconut cream or a non-dairy milk alternative.
