Creamy Tomato Soup Recipe
Panera Bread is one of my favorite restaurants to get a bowl of warm soup and a hot sandwich on rainy days. So last week when it rained I was craving a bowl of their creamy tomato soup but I decided I was going to try and make it from scratch this time.
After perusing on pinterest I found a similar recipe from The Novice Chef Blog. I headed out to the store and bought all of the ingredients I needed.
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz) cans San Marzano peeled tomatoes ( I do not recommend using any other brand)
1 cup chicken stock (or vegetable stock)
2 tablespoons sugar
1/4 cup half and half
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
kosher salt and freshly ground black pepper, to taste
Instructions
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.
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.
Add the half and half, basil, oregano and season to taste with salt and pepper.
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread!
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
The Soup
The soup itself is really easy to make. The onions really give it the flavor it needs and I used Knorr Pre measured chicken stock cups. Be prepared to pull out your blender. The San Marzano tomatoes come whole or diced so you will want to blend the soup to give it a creamier consistency. Also, I felt like i needed a little more half and half than the recipe called for.
The Grilled Cheese Sandwiches
I love Panini’s and unfortunately I do not own a Panini machine. However, I do own a George Foreman Grill and it works just the same. I used sourdough bread for the sandwiches and it worked just fine. I buttered both sides, used craft american cheese slices, although I hardly consider that cheese. I am sure these sandwiches would be even better with some awesome swiss cheese, or white american cheese from the deli counter. Put them on the grill and close the top. After about 2-3 minutes your sandwiches will be done!
The Finished Product
My kids devoured this meal. My 11 year old wanted me to make it again the following week.
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 large yellow onion, sliced
- 2 (28 oz) cans San Marzano peeled tomatoes ( I do not recommend using any other brand)
- 1 cup chicken stock (or vegetable stock)
- 2 tablespoons sugar
- ¼ cup half and half
- 8 large fresh basil leaves, roughly chopped
- ¼ teaspoon dried oregano
- kosher salt and freshly ground black pepper, to taste
- 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.
- 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.
- Add the half and half, basil, oregano and season to taste with salt and pepper.
- Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left. Serve immediately with a grilled cheese or hunk of warm french bread!
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
