panera bread recipe for tomato soup
The Best panera bread recipe for tomato soup
I like that it’s versatile enough to be a casual weeknight meal or a make-ahead dish that still tastes great the next day. The fresh tomatoes and herbs give it a bright, natural sweetness, while the breadcrumbs add just enough richness to make it feel indulgent without being heavy. It’s a perfect recipe for a lazy Sunday afternoon or a weeknight when you want something easy but still feels special. Plus, it’s a great way to use up tomatoes that are at their peak—whether they’re from the garden or a grocery store sale. My family always says it’s the best way to enjoy fall flavors without any fuss.
Classic Tomato Soup with Garlic Bread
A comforting, creamy tomato soup served with a simple garlic bread crust. Perfect for chilly evenings or a quick weeknight meal.
🥘Ingredients
- 2 cups vegetable broth
- 1 can (15 oz) crushed tomatoes
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1 loaf French bread
- 1/4 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried parsley
👨🍳Directions
-
1
In a large pot, combine vegetable broth, crushed tomatoes, basil, oregano, sugar, salt, and pepper. Bring to a boil over medium heat. -
2
Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let cool slightly. -
3
Blend the soup until smooth. Stir in milk and cream until fully combined. -
4
Return the soup to the pot and heat gently until warmed through. Adjust seasoning if needed. -
5
For the garlic bread, mix softened butter, minced garlic, Parmesan, and parsley in a bowl. Spread the mixture evenly over the cut sides of the bread. -
6
Bake at 375°F for 10–12 minutes until golden and crispy. Serve warm with the soup.
🔧Equipment
- Large pot
- Blender or immersion blender
- Skillet
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tomato Soup with Garlic Bread Works
❓ Frequently Asked Questions About Tomato Soup with Garlic Bread
1. What is the best way to ensure my tomato soup is creamy without blending?
Use a potato ricer or food mill to gently press the soup through it, which breaks up the tomatoes’ skins while keeping the texture smooth. Alternatively, strain the soup through a fine-mesh sieve after simmering to remove any lumps.
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2. Can I substitute canned tomatoes for fresh in this recipe?
Yes, but adjust the cooking time slightly. Use 2 cans (14.5 oz each) of crushed or diced tomatoes instead of fresh. Simmer for about 15 minutes longer to fully break down the flavors, and reduce the broth by half if needed to thicken the soup.
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3. Why does my soup taste bland after adding the breadcrumbs?
Breadcrumbs can absorb too much liquid if not toasted properly. Lightly toast the breadcrumbs in a dry skillet over medium heat for 2–3 minutes before mixing them into the soup. This adds a richer, toasted flavor without making the soup too thick.
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4. How can I make the soup extra hearty with additional protein?
Add ½ pound of cooked chicken, shredded rotisserie chicken, or diced leftover turkey to the soup while it simmers. Stir in just before serving to avoid overcooking. For a vegetarian option, fold in cooked chickpeas or white beans.
