Copycat Tomato Basil Soup Recipe Tastes Like Panera's (High-Protein, High-Fiber) High Protein Recipes High Fiber Recipes Soups Copycat Recipes Lunch Vegetarian Gluten-free Budget Recipes
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.
Photo credit: under license from BigStock
This Panera copycat recipe for gluten-free tomato soup is fantastic. The high-fiber and high-protein soup is rich and creamy, with a subtle sweetness. Here is your short shopping list for this tomato soup recipe: cherry tomatoes (check out the health benefits of tomatoes), shallots, olive oil, dried oregano, canned crushed tomatoes, water, fresh basil, salt, black pepper, heavy cream and optional rustic bread.
I love it with bread (just like at Panera!). This creamy soup recipe 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!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
- 4 cups cherry tomatoes
- 2 medium shallots, quartered lengthwise
- 3 tablespoons extra-virgin olive oil (divided)
- 1 teaspoon dried oregano
- 28 ounces (1 can) 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 black 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. (For extra flavor, you could use fire-roasted tomatoes.)
- 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 ensure this recipe is gluten-free, omit the bread or use gluten-free bread.)
- To serve, divide the soup between four soup bowls. Drizzle with the remaining olive oil and garnish with croutons and basil. Store the soup in an airtight container the fridge and reheat in the microwave
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