Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
cream of tomtato soup recipes
You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.
I usually substitute whole milk Yoghurt instead of sour creme and or cream as it is always at hand. Lower calorie, however, I am unsure if one wants to add another acidic flavor (sour creme or yoghurt) to tomato soup.
I made your tomato soup last night. We have a ton of San Marzano tomatoes ripening fast. That is great for us. This soup was fantastic. I will freeze some of this batch to see how it does. I hope it is good as I would like to make several batches to have this winter. Will let you know how it goes. Thank you for all the great recipes. XO
Hi!Loved the soup. I had too many extra tomatoes left over from a canning project, so just crushed them in my blender. It was quick and easy. My daughter is a vegetarian so I used a vegetarian broth. Thanks! Love all your recipes.
Continue to Content "@context":"http:\/\/schema.org","@type":"Recipe","name":"Panera Creamy Tomato Soup Copycat Recipe","author":"@type":"Person","name":"Jessica - The Novice Chef","datePublished":"2019-11-23","recipeYield":4,"description":"To make your meal perfect, make a grilled cheese with fresh thick crusty sourdough bread, havarti cheese and a ton of real butter. That is my PERFECT grilled cheese.","image":["https:\/\/thenovicechefblog.com\/wp-content\/uploads\/2013\/09\/Creamy-Tomato-Soup-3-sm-600x900-1-480x480.jpg","https:\/\/thenovicechefblog.com\/wp-content\/uploads\/2013\/09\/Creamy-Tomato-Soup-3-sm-600x900-1-480x360.jpg","https:\/\/thenovicechefblog.com\/wp-content\/uploads\/2013\/09\/Creamy-Tomato-Soup-3-sm-600x900-1-480x270.jpg","https:\/\/thenovicechefblog.com\/wp-content\/uploads\/2013\/09\/Creamy-Tomato-Soup-3-sm-600x900-1.jpg"],"recipeCategory":"30 Minutes or Less","recipeCuisine":"American","prepTime":"PT10M","cookTime":"PT30M","performTime":"PT30M","totalTime":"PT40M","recipeIngredient":["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 tablespoon sugar","1\/4 cup heavy cream","8 large fresh basil leaves, roughly chopped","1\/4 teaspoon dried oregano","1\/2 teaspoon of red pepper flakes","kosher salt and freshly ground black pepper, to taste","1\/3 cup shredded parmesan cheese, optional"],"recipeInstructions":["@type":"HowToStep","text":"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.","position":1,"name":"In a heavy bottomed pot (or dutch oven),...","url":"https:\/\/thenovicechefblog.com\/creamy-tomato-soup-panera-copycat-recipe\/#mv_create_131_1","@type":"HowToStep","text":"Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.","position":2,"name":"Add San Marzano peeled tomatoes (juice and all),...","url":"https:\/\/thenovicechefblog.com\/creamy-tomato-soup-panera-copycat-recipe\/#mv_create_131_2","@type":"HowToStep","text":"Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.","position":3,"name":"Add the heavy cream, basil, oregano, red pepper...","url":"https:\/\/thenovicechefblog.com\/creamy-tomato-soup-panera-copycat-recipe\/#mv_create_131_3","@type":"HowToStep","text":"Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.","position":4,"name":"Using an immersion blender (or carefully transfer soup...","url":"https:\/\/thenovicechefblog.com\/creamy-tomato-soup-panera-copycat-recipe\/#mv_create_131_4","@type":"HowToStep","text":"OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.","position":5,"name":"OPTIONAL: stir in parmesan cheese and serve topped...","url":"https:\/\/thenovicechefblog.com\/creamy-tomato-soup-panera-copycat-recipe\/#mv_create_131_5","@type":"HowToStep","text":"Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.","position":6,"name":"Store in an airtight container in the fridge...","url":"https:\/\/thenovicechefblog.com\/creamy-tomato-soup-panera-copycat-recipe\/#mv_create_131_6"],"keywords":"panera creamy tomato soup, tomato soup recipes, best tomato soup, easy tomato soup, homemade tomato soup, ","nutrition":"@type":"NutritionInformation","calories":"197 calories","carbohydrateContent":"12 grams carbohydrates","cholesterolContent":"23 milligrams cholesterol","fatContent":"15 grams fat","fiberContent":"1 grams fiber","proteinContent":"5 grams protein","saturatedFatContent":"6 grams saturated fat","servingSize":"1","sodiumContent":"279 grams sodium","sugarContent":"7 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"8 grams unsaturated fat","aggregateRating":"@type":"AggregateRating","ratingValue":"4.5","reviewCount":638,"url":"https:\/\/thenovicechefblog.com\/creamy-tomato-soup-panera-copycat-recipe\/" Yield: 4 ServingsPanera Creamy Tomato Soup Copycat Recipe Print To make your meal perfect, make a grilled cheese with fresh thick crusty sourdough bread, havarti cheese and a ton of real butter. That is my PERFECT grilled cheese.
Learn how to make the easiest Homemade Tomato Soup! Say goodbye to the canned stuff. We are using a different set of cans (canned tomatoes) to make a much more flavorful soup! This recipe results in a creamy, smooth, and rich soup. It comes together in about 20 minutes! Make a few grilled cheese sandwiches and dinner is done! Originally posted November 14, 2011.
Yes, just keep the heat low! I always add the cream after the heat has been turned off entirely. To avoid curdling on any soup recipe, do not let soup made with dairy come to a rolling boil! A very low soft simmer is fine. But an angry rolling boil will curdle your soup faster than you can say lumpy.
And just for fun, here is the original photo I took of this soup back in 2011 when I first posted this recipe. I thought my little cream hearts were sooooo cool, ha! I posted it just a few weeks after starting my blog in October 2011. Time flies! But Tomato Soup love lasts forever. Amen.
This homemade creamy tomato soup is made with a selection of roasted tomatoes, herbs, garlic, onion, and cream (or coconut cream for vegan tomato soup). A simple, fresh tomato soup that packs a flavor punch in under 10 ingredients. Plus, this recipe is gluten-free and can be made keto, paleo, low sodium, and/or dairy-free with just a few tweaks!
Just finished making and eating. Delicious. Had some tired tomatoes so roasted them with onion , fresh rosemary and garlic purée (all I had). I had about 2/3 cup leftover lentil chicken rice soup so I blended it all together and added about 1/4 c 18% cream. Delicious and will make again when I have all the proper ingredients. It was a delicious way to use up things I would have thrown out. Lesson learned.
This simple homemade tomato soup is quick, easy, and insanely delicious. It is excellent with canned tomatoes, but you can also use fresh tomatoes. Tips for canned and fresh tomatoes are found in the recipe below. If you love quick, no-fuss recipes, this is it! If you love roasting tomatoes, try our roasted tomato soup!
Smooth, creamy tomato soup makes the perfect quick lunch or dinner. A piping hot bowl of tomato soup flavorfully spiced with Italian herbs is full of rich flavor on its own, but even tastier when you dip a gooey grilled cheese into the soup.
2 (28-ounce) cans whole tomatoes packed in juice1 1/2 tablespoons dark brown sugar4 tablespoons unsalted butter4 large shallots, minced (about 1/2 cup)1 tablespoon tomato pastePinch ground allspice2 tablespoon all-purpose flour1 3/4 cups vegetable or chicken stock1/2 cup heavy cream2 tablespoons brandy or dry sherry (optional)Salt and cayenne pepperHeat oven to 450F. Lined rimmed baking sheet with foil. Place a strainer over a large bowl, and open first can of tomatoes into it. With fingers, carefully open whole tomatoes and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Repeat with second can of tomatoes. Sprinkle tomatoes on roasting pan evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color (although I usually get just a hint of color, at most), about 30 minutes. Let tomatoes cool slightly while you work on the rest of the soup.
This is my favorite tomato soup recipe. I substitute olive oil for the butter and use fresh heirloom tomatoes during the summer and can it (last summer I had 20 pounds of tomatoes which made about 20 pint jars). It was a day long messy project but so great during the winter to just open a jar, heat and add the cream, brandy any seasoning (and make grilled cheese of course).
I made this tomato soup the other day and it is delicious. I used parchment paper on my sheet pan instead of foil, dropped the oven temperature down to 400, and added 10 extra minutes to the tomato roasting time (my oven runs hot, and would have burned the tomatoes at 450). I used chicken stock and opted to include sherry, and followed the suggestion to use half the cream. Excellent recipe! Just right on these in-between early spring days. Thank you. 2ff7e9595c
Comments