Copycat Panera Tomato Basil Soup Recipe: Can It Help You Lose Weight? by Ann Marie Patitucci
I love soup. I especially love soup from Panera, and I just so happen to work across the street from one. Their delicious soups tend to 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, which includes 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, though, you may want to skip the grilled cheese, which is known for being high in calories, fat and sodium, while low in fiber.
This Panera copycat recipe for tomato soup is fantastic. It's rich and creamy, with a subtle sweetness. I love it with bread (just like at Panera!). This creamy soup is great any time of year, but especially in the colder months. It's comfort food in a bowl. If you serve the soup to a couple of friends and tell them you ordered it from Panera, they just might believe you!
Prep Time: 15 minutes
Cook 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) no-salt-added crushed tomatoes
- 1 cup water
- 1/4 cup packed chopped fresh basil, plus more for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup heavy cream
- 3 ounces rustic whole-wheat bread, cut into 3/4-inch cubes (about 2 cups), optional
Here’s how to make it:
- Put the cherry tomatoes and shallots onto a baking sheet that's lined with parchment paper. Toss with 1 tablespoon of the olive oil and the dried oregano. Bake in a preheated 400-degree F oven until the tomatoes are bursting and 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 simmer over medium heat. Cook, stirring often, until slightly thickened, about 10 to 15 minutes. Stir in the heavy cream.
- If you’d like to include breadcrumbs, toss bread cubes with 1 tablespoon oil on a large rimmed baking sheet. Spread out to one layer. Bake until toasted, about 15 minutes.
- To serve, divide the soup between four soup bowls. Drizzle with the remaining olive oil and garnish with croutons and basil.
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Related Products on Amazon We Think You May Like:
Crushed Tomatoes $2 & Up
Soup Cookbooks $5 & Up
Soup Bowls $10 & Up
Dried Oregano $3 & Up
Olive Oil $4 & Up
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