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Roasted Tomato Soup Panera Copycat

Roasted Tomato Soup - Panera Copycat

Meghan
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!
Prep Time 10 mins
Cook Time 1 hr 35 mins
Total Time 1 hr 45 mins
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • 3 pounds vine-ripened tomatoes (cut in half and insides removed)
  • 1/4 cup + 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons pepper
  • 2 cups chopped onions
  • 6 garlic cloves
  • 2 tablespoons butter
  • 1/2 teaspoon crushed red pepper flakes
  • 28 ounces canned whole or chopped tomatoes (with juice)
  • 2 cups fresh basil leaves
  • 1 teaspoon dried thyme
  • 4 cups chicken stock
  • 1/2 cup heavy cream or half and half (optional)

Instructions
 

  • Preheat oven to 400°F.
  • Toss tomatoes with 1/4 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.
    Roasted Tomato Caprese Summer Rolls
  • Use an immersion blender (or food processor) to puree the soup. Adjust salt if necessary.
  • Stir in the cream / half and half if using.

Notes

Source: Adapted from Annie's Eats
You're Gonna Bake It After All
bakeitafterall.com
Keyword gluten free, soup, tomatoes, vegetarian