PANERA CREAMY TOMATO SOUP COPYCAT RECIPE
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 large yellow onion, sliced
- 2 (28 oz) cans San Marzano peeled tomatoes
- 1 cup chicken stock (or vegetable stock)
- 1/4 cup half and half
- 8 large fresh basil leaves, roughly chopped
- 1/4 teaspoon dried oregano
- kosher salt and freshly ground black pepper, to taste
- pinch cayenne pepper
Adapted from thenovicechefblog.com
In a heavy bottomed pot (or dutch oven), 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 San Marzano peeled tomatoes (juice and all), and chicken stock. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
Add the half and half, basil, oregano and season to taste with salt and pepper. Add a pinch of cayenne pepper.
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread!
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Recipe Note: I really like San Marzano canned tomatoes, especially for this recipe. I buy the Cento brand and can find it every where from Walmart to Publix.