Let me first start by saying that this soup is not one among the “make it quick” category. Though it does fall into the “easy to make” category once you have all the ingredients gathered. Panera bread inspired creamy tomato soup is a rich, utterly deliciously creamy soup which goes together with either pasta or even paired with barbecue. It’s also sufficient to have it by itself since the soup is very filling to the tummy.
Total time: 1 hour 15 min
Here’s what you need:
- 4 large tomatoes, quartered
- 2 tbsp extra virgin olive oil, divided
- Half head of garlic
- 1/2 tbsp butter
- 1 clove of garlic, minced
- 1/2 large yellow onion, chopped
- 1/4th cup fresh parsley (roughly chopped)
- 1/2 tbsp tomato paste (optional)
- 1.5 – 2 cups water (or vegetable broth)
- 1/2 tbsp brown sugar
- 1/2 piece of white bread (or whichever you have), toasted and cubed
- 1/8th cup heavy cream (or milk)
- 1/4th cup freshly grated parmesan cheese
- salt and pepper to taste
Here’s what you do:
- Preheat oven to 400 degrees.
- Line a baking sheet with foil. Combine tomatoes, 1 tablespoons of evoo and salt & pepper in a large bowl and toss together. Spread tomato mixture onto baking sheet.
- Cut off the top of the head of garlic, drizzle 1 tablespoon of oil on top and wrap tightly in tin foil. Place garlic on the baking sheet with the tomatoes.
- Roast for about 45 minutes.
- While tomatoes and garlic are roasting, heat butter and remaining tablespoon of oil in a large heavy bottomed pot over medium heat.
- Add onions and garlic and sauté until softened, about 5-7 minutes.
- Once tomatoes & garlic are done roasting, add them to the pot and continue to cook for another 5 minutes.
- Add parsley, water (or broth), tomato paste, brown sugar and cubed bread and simmer for 20-25 minutes uncovered, stirring occasionally.
- Add heavy cream and parmesan cheese and stir until combined.
- Remove soup from heat and blend it in a blender until creamy.
- Season with salt & pepper to taste.
- Serve hot.