Creamy Roasted Tomato Soup - Panera Copycat is version of Panera's Creamy Tomato Soup made with vine ripened fresh tomatoes that are roasted then combined with sauteed onions and garlic and blended with fresh basil. A great way to use up summer tomatoes!
3poundsvine-ripened tomatoescut in half and insides removed
¼cup+ 2 tablespoons olive oil
1tablespoonkosher salt
1 ½teaspoonspepper
2cupschopped onions
6garlic cloves
2tablespoonsbutter
¼teaspooncrushed red pepper flakes
28ouncescanned whole or chopped tomatoeswith juice
2cupsfresh basil leaves
1teaspoondried thyme
4cupslow sodium chicken stock
¼cupheavy cream or half and halfoptional
Instructions
Preheat oven to 400°F.
Toss tomatoes with ¼ cup olive oil, salt, and pepper in a large mixing bowl. Spread the tomatoes in 1 layer on a baking sheet covered in foil and roast in the oven for 45 minutes.
In a large stockpot over medium heat, saute the onions and garlic with 2 tablespoons olive oil, butter, and red pepper flakes for 10 minutes until the onions start to brown. Add the canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes.
Use an immersion blender (or food processor) to puree the soup. Adjust salt if necessary.
Stir in the cream / half and half if using.
¼ cup heavy cream or half and half
Notes
Source: Adapted from Annie's EatsNutritional information is only an estimate and will vary based on your ingredients and substitutions. You're Gonna Bake It After Allbakeitafterall.com