I made a shockingly creamy Panera Tomato Bisque Soup that hides a heap of veggies but tastes like a restaurant bowl, so keep scrolling.
I’m obsessed with this Panera Tomato Bisque Soup copycat because it tastes like restaurant food without the attitude. I love how bright basil and cream make the tomatoes sing, and yes I add half and half for that silky bite.
But the real pull is that familiar bowl you can’t stop spooning, tangy tomatoes with a hint of cheese in the background. This feels like the Viral Tomato Soup Recipe everyone keeps reposting, only better and less fussy.
I’ll take crusty bread and extra basil and pretend calories don’t exist. Pure, saucy, irresistible.
This is the best tomato basil soup.
Ingredients
- Olive oil gives a light, silky start
- Unsalted butter adds cozy, creamy richness
- Yellow onion brings sweet depth and warmth
- Carrots add natural sweetness and body
- Red bell pepper gives bright, fruity notes
- Celery adds subtle savory crunch, classic base
- Garlic punches it up with warm aromatics
- Tomato paste packs concentrated tomato punch
- Crushed tomatoes make the soup thick and hearty
- Diced tomatoes add chunky texture, optional freshness
- Broth keeps it soupy and well balanced
- Bay leaf offers a faint herbal background note
- Sugar cuts acidity, makes flavors friendlier
- Kosher salt seasons everything, use more to taste
- Black pepper gives mild heat and bite
- Red pepper flakes add a little kick, optional
- Fresh basil brings bright, peppery green flavor
- Half and half makes it creamy and smooth
- Parmesan adds umami, salty cheese comfort
- Crusty bread soaks up every last spoonful
Ingredient Quantities
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz can crushed tomatoes
- 14 oz can diced tomatoes, optional
- 3 cups low sodium chicken broth or vegatable broth
- 1 bay leaf
- 1 tsp sugar
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes, optional
- 1/2 cup fresh basil leaves, packed, plus extra for garnish
- 1 cup half and half or heavy cream
- 1/2 cup grated Parmesan cheese, optional
- Crusty bread or croutons for serving, optional
How to Make this
1. Heat olive oil and butter in a large pot over medium heat until butter melts and foams a little, then add chopped onion, carrots, red bell pepper, and celery; cook, stirring occasionally, until softened, about 8 to 10 minutes.
2. Add minced garlic and tomato paste, cook 1 to 2 minutes until fragrant and the paste darkens a bit, scraping up any browned bits.
3. Pour in crushed tomatoes and optional diced tomatoes, add the chicken or vegetable broth, bay leaf, sugar, 1/2 teaspoon kosher salt, black pepper, and red pepper flakes if using; stir to combine.
4. Bring to a simmer, then lower heat and simmer gently 20 to 25 minutes until the veggies are very tender and flavors have married; fish out and discard the bay leaf.
5. Add packed fresh basil leaves, then use an immersion blender to puree soup until very smooth; or carefully transfer batches to a blender and puree, leaving the lid vented so steam can escape.
6. Return soup to low heat, stir in half and half or heavy cream and grated Parmesan if using, taste and add more salt as needed; warm through but do not boil once cream is added to avoid curdling.
7. If you want hidden-vegetable extra smoothness, strain soup through a fine-mesh sieve back into the pot and press with a spoon, then reheat gently and adjust seasoning.
8. Slow cooker shortcut: after step 2 transfer everything except cream and Parmesan to a slow cooker, cook on low 4 to 6 hours, then puree and finish with cream and cheese. Instant Pot shortcut: sauté steps 1 and 2 on Sauté, add remaining ingredients, seal and cook on High Pressure 10 minutes, quick release, remove bay leaf, then puree and finish.
9. Serve hot with extra basil leaves for garnish and crusty bread or croutons on the side. Enjoy, and don’t be shy about adding more cheese or a splash of cream to make it even richer.
Equipment Needed
1. Large heavy-bottomed pot (6 to 8 quart) for sautéing and simmering
2. Wooden spoon or sturdy silicone spatula for stirring
3. Chef knife and cutting board for chopping veggies
4. Can opener for the tomatoes
5. Measuring cups and spoons for oils, cream and seasonings
6. Immersion blender or a regular blender (lid vented) for pureeing
7. Fine-mesh sieve and a large bowl if you want it extra smooth
8. Ladle for serving
9. Slow cooker or Instant Pot if you want the shortcut method
These are the basics, you can skip the sieve or slow cooker if you dont need them.
FAQ
Best Creamy Tomato Basil Soup (Panera Copycat) Recipe Substitutions and Variations
- Olive oil: use avocado oil, light olive oil, or a neutral oil like canola if you want less flavor; coconut oil works too but will change the taste.
- Crushed tomatoes: swap with a 28 oz can of whole peeled tomatoes, crushed by hand or blended; or use 24 oz tomato passata for a smoother finish; if youre in a pinch, use two 14 oz cans diced and blend them.
- Half and half: use whole milk plus 2 tbsp melted butter per cup for richness, or heavy cream for an even creamier soup; for dairy free try canned coconut milk or cashew cream.
- Fresh basil: frozen basil (thawed) works fine, or stir in 2 tbsp pesto near the end; dried basil can be used but use less, about 1 tsp dried for every 1 tbsp fresh.
Pro Tips
1) Sweat the veggies low and slow so they get sweet and soft, not brown. If they start to color, turn the heat down or add a splash of broth. It makes a huge difference in flavor.
2) Toss a Parmesan rind into the soup while it simmers for extra savory depth, then fish it out before blending. Saves adding more cheese later and gives a richer mouthfeel.
3) When pureeing hot soup in a blender, remove the center piece of the lid and cover the hole with a kitchen towel so steam can escape safely. Blend in batches so it doesnt spit or overflow.
4) Add a little acid at the end, like a teaspoon of red wine vinegar or lemon juice, to brighten the whole pot. Taste first, add slowly, you only need a tiny bit.
5) Warm the cream before adding and keep the heat very low after you stir it in. Do not let the soup boil once cream is added or it can separate and look grainy.
Best Creamy Tomato Basil Soup (Panera Copycat) Recipe
I made a shockingly creamy Panera Tomato Bisque Soup that hides a heap of veggies but tastes like a restaurant bowl, so keep scrolling.
6
servings
237
kcal
Equipment: 1. Large heavy-bottomed pot (6 to 8 quart) for sautéing and simmering
2. Wooden spoon or sturdy silicone spatula for stirring
3. Chef knife and cutting board for chopping veggies
4. Can opener for the tomatoes
5. Measuring cups and spoons for oils, cream and seasonings
6. Immersion blender or a regular blender (lid vented) for pureeing
7. Fine-mesh sieve and a large bowl if you want it extra smooth
8. Ladle for serving
9. Slow cooker or Instant Pot if you want the shortcut method
These are the basics, you can skip the sieve or slow cooker if you dont need them.
Ingredients
2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 red bell pepper, seeded and chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 tbsp tomato paste
28 oz can crushed tomatoes
14 oz can diced tomatoes, optional
3 cups low sodium chicken broth or vegatable broth
1 bay leaf
1 tsp sugar
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
1/2 cup fresh basil leaves, packed, plus extra for garnish
1 cup half and half or heavy cream
1/2 cup grated Parmesan cheese, optional
Crusty bread or croutons for serving, optional
Directions
- Heat olive oil and butter in a large pot over medium heat until butter melts and foams a little, then add chopped onion, carrots, red bell pepper, and celery; cook, stirring occasionally, until softened, about 8 to 10 minutes.
- Add minced garlic and tomato paste, cook 1 to 2 minutes until fragrant and the paste darkens a bit, scraping up any browned bits.
- Pour in crushed tomatoes and optional diced tomatoes, add the chicken or vegetable broth, bay leaf, sugar, 1/2 teaspoon kosher salt, black pepper, and red pepper flakes if using; stir to combine.
- Bring to a simmer, then lower heat and simmer gently 20 to 25 minutes until the veggies are very tender and flavors have married; fish out and discard the bay leaf.
- Add packed fresh basil leaves, then use an immersion blender to puree soup until very smooth; or carefully transfer batches to a blender and puree, leaving the lid vented so steam can escape.
- Return soup to low heat, stir in half and half or heavy cream and grated Parmesan if using, taste and add more salt as needed; warm through but do not boil once cream is added to avoid curdling.
- If you want hidden-vegetable extra smoothness, strain soup through a fine-mesh sieve back into the pot and press with a spoon, then reheat gently and adjust seasoning.
- Slow cooker shortcut: after step 2 transfer everything except cream and Parmesan to a slow cooker, cook on low 4 to 6 hours, then puree and finish with cream and cheese. Instant Pot shortcut: sauté steps 1 and 2 on Sauté, add remaining ingredients, seal and cook on High Pressure 10 minutes, quick release, remove bay leaf, then puree and finish.
- Serve hot with extra basil leaves for garnish and crusty bread or croutons on the side. Enjoy, and don’t be shy about adding more cheese or a splash of cream to make it even richer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 320g
- Total number of serves: 6
- Calories: 237kcal
- Fat: 14.7g
- Saturated Fat: 6g
- Trans Fat: 0.08g
- Polyunsaturated: 1g
- Monounsaturated: 8.3g
- Cholesterol: 32mg
- Sodium: 467mg
- Potassium: 612mg
- Carbohydrates: 23.3g
- Fiber: 4.2g
- Sugar: 10g
- Protein: 6.8g
- Vitamin A: 3917IU
- Vitamin C: 42mg
- Calcium: 135mg
- Iron: 1mg
