This Copycat Panera Bread Creamy Tomato Bisque Soup Recipe is the only tomato soup I will make – it’s just that good, y’all! Perfect in a bread bowl, especially on those cold, chilly evenings when all you want to do is snuggle by the fireplace and drink hot cocoa, but with this soup instead! You have got to try this recipe!
If you love tomato soup, you are sure to love this version. I first tried this soup on a cold, blustery Ohio day, and it was hands down the best I’ve ever had. When you try it, I’m sure you’ll agree!
Copycat Panera Bread Creamy Tomato Bisque Soup Recipe
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 large yellow onion, sliced
- 2 (28 oz) cans peeled tomatoes
- 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 peeled tomatoes (with juice), 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.
This is actually even better in a bread bowl! Snag some at the store, or, of course, make your own. Enjoy! Be sure to save it and PIN IT!
recipe adapted from The Novice Chef