Copycat Panera Tomato Soup Recipe photo by Taste of Home

Copycat Panera Tomato Soup

Total Time
Prep/Total Time: 30 min.
Recreate the comfort of Panera tomato soup with our easy 30-minute copycat recipe.

Updated: May 02, 2024

While we love ordering Panera tomato soup from the counter, it’s actually convenient to cook at home! This copycat Panera tomato soup recipe makes it easy to have your cake, erm, soup, and eat it too. Same goes for this copycat Panera broccoli cheese soup.

Made with just a few simple ingredients, like canned tomatoes, fresh basil and heavy cream, this easy Panera copycat recipe can be on your table in around 30 minutes. That’s faster than going to Panera or waiting for delivery!

Copyat Panera Tomato Soup Ingredients

panera tomato soup ingredientsTMB Studio

  • Olive oil
  • Onion
  • Garlic cloves
  • Canned diced tomatoes
  • Vegetable broth
  • Fresh basil
  • Sugar
  • Dried oregano
  • Salt
  • Pepper
  • Heavy whipping cream
  • Salad croutons, optional


Step 1: Saute the veggies

In a Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer.

Step 2: Add tomatoes and herbs

tomato soup on the stoveTMB Studio

To the onions and garlic, add the diced tomatoes, broth, basil, sugar and seasonings. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 to 15 minutes or until tomatoes are tender.

Step 3: Puree the soup

using an immersion blender to make copy cat Panera tomato soupTMB Studio

Next, puree the soup using an immersion blender until it’s smooth and velvety.

Editor’s Tip: Alternatively, allow the soup to cool slightly and puree it in batches using a blender.

Step 4: Stir in the cream

copy cat Panera tomato soup in a large potTMB Studio

Pour in the heavy cream (which is different than whipping cream) and stir to combine. Continue to cook until the soup has thickened slightly and is heated through, about 3 to 5 minutes.

Step 5: Serve

To serve, ladle the soup into bowls (or a copycat Panera bread bowl) and garnish with croutons, if desired.

How do you store copycat Panera tomato soup?

Panera tomato soup is a fantastic make-ahead recipe. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or stored in the freezer for up to 3 months. If you’re freezing soup, allow the soup to defrost overnight in the refrigerator before warming.

To reheat Panera tomato soup, warm it gently on the stovetop in a medium saucepan until heated through.

Editor’s Tip: Reheat soups that contain dairy carefully. If warmed too quickly or over too high of heat, soups containing milk or cheese tend to curdle or become grainy. Low and slow is the name of the game.

Copycat Panera Tomato Soup Tips

What do you serve with copycat Panera tomato soup?

Create a “You Pick Two” meal at home by pairing this homemade soup with any number of options. Serve with a copycat Disney grilled cheese sandwich, a Panera-inspired strawberry poppy seed salad or this turkey focaccia club sandwich.

How do you make copycat Panera tomato soup thicker?

For a thicker creamy tomato soup, pour in some additional heavy cream. For a thinner soup, gradually stir in additional vegetable broth just before serving until the desired consistency is reached.

Is copycat Panera tomato soup vegetarian?

Yes, this soup recipe is vegetarian—just make sure to opt for vegetable broth rather than chicken broth. For a vegan tomato soup, omit the heavy cream from the recipe and swap for an equal amount of full-fat coconut milk (or try one of these other methods for making creamy soup without using cream).

Copycat Panera Tomato Soup

Prep Time 30 min
Yield 8 servings (2 quarts).


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cans (28 ounces each) diced tomatoes, undrained, such as San Marzano
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh basil
  • 1 tablespoon sugar
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup heavy whipping cream
  • Salad croutons, optional


  1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, broth, basil, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until tomatoes and onion are tender.
  2. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with croutons and additional basil and heavy cream.

Nutrition Facts

1 cup: 162 calories, 12g fat (6g saturated fat), 25mg cholesterol, 553mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 3g protein.