l love soup. I especially love Panera soup, and I happen to work across the street. Their delicious soups draw me in from time to time.
Imagine my delight when EatingWell published an article titled 16 Restaurant Copycat Soup Recipes That Can Help You Lose Weight, Including a Panera Soup! EatingWell has recreated Panera’s tomato-basil soup “by roasting cherry tomatoes and shallots, which add natural sweet flavors and eliminate the need for added sugar.” They suggest serving this copycat tomato soup recipe with a salad or grilled cheese sandwich for lunch or dinner. If your goal is to lose weight and eat healthier, you may want to skip the grilled cheese, which is known for its high calorie, fat, and sodium content while being low in fiber.
This Panera copycat tomato soup recipe is fantastic. It is rich and creamy, with a subtle sweetness. I love it with bread (just like with Panera!). This creamy soup is delicious all year round, but especially in the colder months. It’s comfort food in a bowl. If you serve the soup to some friends and tell them you ordered it from Panera, they might believe you!
Preparation time: 15 minutes
Preparation time: 40 minutes
Total time: 55 minutes
- 4 cups cherry tomatoes
- 2 medium shallots, quartered lengthwise
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon dried oregano
- 1 can (28 ounces) crushed tomatoes without salt
- 1 cup of water
- 1/4 cup packed chopped fresh basil, plus more for garnish
- 1/2 teaspoon of salt
- 1/2 teaspoon ground pepper
- 14 cup heavy cream
- 3 ounces rustic whole-wheat bread, cut into 3/4-inch cubes (about 2 cups), optional
This is how you make it:
- Place the cherry tomatoes and shallots on a baking tray lined with parchment paper. Mix with 1 tablespoon of olive oil and the dried oregano. Bake in a preheated 400 degree F oven until the tomatoes burst and the shallots are tender, about 20 minutes.
- Combine the crushed tomatoes, water, basil, salt and pepper in a blender. Pulse until smooth, about 30 seconds. Add the roasted tomatoes and shallots. Process until smooth, about 30 seconds. Pour into a saucepan.
- Bring the tomato mixture to a gentle boil over medium heat. Cook, stirring often, until slightly thickened, about 10 to 15 minutes. Stir in the whipped cream.
- To add breadcrumbs, toss bread cubes with 1 tablespoon of oil on a large-rimmed baking sheet. Spread into one layer. Bake until toasted, about 15 minutes.
- Before serving, divide the soup among four soup bowls. Drizzle with the remaining olive oil and garnish with croutons and basil.
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