This Creamy Tomato Soup recipe is a family favorite – especially when served with a big buttery grilled cheese sandwich! An easy homemade soup that’s a copycat of Panera’s Creamy Tomato Soup.

Homemade Panera Creamy Tomato Soup
Despite the heat, my mind and body have already decided it is Fall. Like full on FALL — even if it is still in the 90’s here in Florida. And that’s why I am brining you this Panera Creamy Tomato Soup Copycat Recipe in September!
I have been asking anybody and everybody I know to go to Hobby Lobby to buy Fall decorations for my house.
I am also fighting myself on getting a Pumpkin Spice Latte from Starbucks.
How can I drink a pumpkin flavored hot coffee in this weather? It’s just not ok.
Somehow my craving for soups is even stronger than my craving for pumpkin spice lattes and fall decorations.
I have a notebook where I keep ideas of recipes I want to make.
If you look at it today, it has 11 soups in a row — no joke.
I keep asking Jorge if he will eat soup for dinner yet…and his answer is “NO.” every. single. time.
I always ask back, but what about your favorite Taco Ranch Chicken Chili?? No!
Ok, how about my favorite, One-Pot Bacon Corn Chowder?? NO! No soup until it’s under 80 degrees!
He is SUCH a kill joy.
(Pssst! You can find all my soup recipes right here.)
So I finally said screw you, I’m making soup. Tomato Soup just like at Panera and you can’t have any!
Well ladies and gents, guess who ate a big bowl of this amazing tomato soup and a big grilled cheese?? Jorge. The soup naysayer.
This tomato soup is a recipe that has been a long time in the making.
I tried using fresh tomatoes, but it was double the time and the flavor wasn’t close enough to the one I love to get at Panera.
“Creamy” is in the name, but the soup at Panera is really not all that creamy. So I learned to use only a little cream.
I also add a little sugar to cut the acidity of the tomatoes and not too much basil. And I add a little parmesan cheese – but it’s totally optional.
Is this the exact same soup you get from Panera? No, probably not exactly. However, it is dang close to it! And bonus? It only takes 30 minutes to make!
The next time I make it, I plan on making a triple batch to have extra to freeze the leftovers.That way whenever I am in the mood, I can just pull a bag out from the freezer!
UPDATE: Panera changed their soup recipe a while back a little. But scroll down to read the reviews…this tomato soup still ROCKS and you must make it asap.
Copycat Panera Tomato Soup Recipe

This Copycat Panera Tomato Soup Recipe is a family favorite – especially when served with a big, buttery, grilled cheese sandwich! An easy homemade soup made with San Marzano tomatoes, ready in 30 minutes.
Ingredients
- 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
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 heavy cream, basil, oregano, red pepper flakes 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.
- OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.
- Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- Fresh Tomatoes: You would think that using fresh, ripe tomatoes would make the best soup, but that’s not necessarily the case! I tried using fresh tomatoes, but it was double the time and effort, and the flavor was actually less complex and tasty as the soup I made with canned tomatoes.
- About the Cream: Creamy” is in the name, but the soup at Panera is really not all that creamy, when you come down to it. So I learned to use only a little cream, and that helped a lot!
- Add Sugar: This is an old trick for balancing dishes that may have too much bitterness or acidity. You can add a pinch or two of sugar to your greens, rutabagas, cabbage, etc. I added a spoonful to the soup to balance the natural tangy flavor of the tomatoes.
- Basil: As with the cream, you can have too much of a good thing. So be careful with the basil and don’t overdo it.
- Parmesan: Adding a bit of parmesan cheese was the perfect finishing touch for my family– but it’s totally optional, so do what works for you.
- Refrigerating: Cover the soup tightly or store it in an airtight container, and keep in the fridge for up to 5 days.
- Freezing: Cool the soup down, and pack it into freezer bags or containers, leaving a small amount of space for the soup to expand as it freezes. Freeze for up to 3 months, and thaw in the fridge before you reheat it.
- Reheating: To reheat, place the desired amount in a saucepan over medium heat, and let the soup heat until piping hot.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 197Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 279mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 5g
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Can you put the tomatoes in the blender first and then add after sautéing the onions and garlic?
I haven’t pureed the tomatoes before cooking them in the soup, but it should work ok. Just might need a little longer to cook after to thicken the soup.
I have some canned whole tomatoes from the garden,no way to roast them. Do u think these would wrk or how I can add a roasted effect. Or would you recommend me just buying your recommended tomatoes.
Hi Valerie! You can roast the tomatoes before using them in the soup! I have a recipe for roasted tomatoes on my other site, hopefully it will help:
https://easydinnerideas.com/roasted-tomatoes/
I made the soup with half the amount of red pepper. I felt it tasted great but still way too spicy for my young children according to Them so I am trying another pot with no red pepper. Do you have any recommendations on how to get that peppery flavor without the heat.
Hi Rich! Sadly, not really. You could try adding some paprika or smoked paprika. Paprika is dried red bell peppers! So would add little bit of chili/pepper flavor without any heat.
Absolutely delicious ! I try new recipes all the time, and this was one of my favorites. Followed the recipe, but used a tsp of freeze-dried basil. Used a blender and it was beautifully smooth! Made my own croutons from a leftover baguette tossed in olive oil and s & p. Perfect winter meal!
I just made it for the first time and my husband said it is goodand a keeper . Thank you. So easy to make and delicious.
We have been making this soup for years and absolutely love it; it’s so delicious with grilled cheese dippers. I am a cult follower of America’s Test Kitchen (I hope it’s ok that I say that) and your recipe BY FAR beats every single one they have for tomato soup – and yours is easier! I am finally going to start trying other recipes from your site. Can’t wait!
I love America’s Test Kitchen too! ;-) So glad you enjoy this soup!!
The soup was delish. I spent A LOT of time using an immersion blender. I finally caved &used my blender. Would it make any difference if I used crushed tomatoes or does the whole peeled tomato preferred?
You can use crushed tomatoes! It should work just fine!
This was super yummy!!! My family loved it!
Any tips to make this smoother? The flavor is great but my blender (ninja) doesn’t make it smooth no matter how long si blend.
Hmm, it should make it plenty smooth! If it isn’t, I’d recommend trying an immersion blender made for soups!
What is the significance of simmering for 12 minutes? I understand sautéing the garlic and onion but could you just add everything else to the blender after that and then heat? I’ve made this two days in row lol. That’s how much we enjoyed it.
Glad you enjoyed it Lisa! The extra simmer time helps the soup to thicken a little and to meld the flavors. :-)
Hi! Just curious if I could use just crushed tomatoes or tomato sauce? I don’t have an immersion blender, so looking for a way around that. This soup looks super yummy!Thanks!!
Hi Kelly! I haven’t tried it, so I don’t know for sure. Do you have a blender? You could always move the soup into a blender instead!
Thanks for the reply! Unfortunately, no blender either (we’re not smoothie people, so we just never had much of a call to get one!). I will try it and hopefully it’s as good as yours sounds. Thanks!
So yummy! As someone who is super picky, this soup is amazing and very similar to Panera’s. Fresh croutons on top make this
Could you use fresh tomatoes from the garden?
Sure! Just roast them first!
hello, would half and half be okay to use? just to make it a bit healthier
Sure!!
how large is each serving?
Hi Sydney, I’m sorry but I do not measure out amounts of cooked food, but I do share how many I think it would feed. So for this recipe, I feel it makes 4 good sized servings for 4 people. Hope this helps!
If I couldnt find San Marzano but did find Red Gold whole peeled tomatoes will that work hopefully?! Thank you! Im excited to make this tonight!
Yes it should work just fine! ;-)